中文摘要：

以罗非鱼为实验材料，分别对700-800Pa、1300-1400Pa和1900-2000Pa的真空压力范围进行了冰温真空干燥的实验研究，通过干燥速率、复水率、色泽、K值、游离氨基酸等指标的变化情况分析了冰温真空干燥不同真空压力对罗非鱼品质的影响。实验结果表明：700-800Pa真空压力下干燥的罗非鱼片干燥速率最快，干燥24h后的残余含水率仅为20.8%，其复水率（43.27%）也最高；1900-2000Pa真空压力下的游离氨基酸总量最高，1300-1400Pa、 700-800Pa条件下依次递减；此外，三种不同真空压力测得的罗非鱼干制品K值较为接近，均处于一级鲜度以内，对其影响较小。

英文摘要：

Tilapia fillets were chosen as experimental materials in the study. Three different vacuum degree of the ice-temperature vacuum drying with 700 to800 Pa, 1300 to 1400Pa and 1900 to 2000Pa were taken. Compared the index of the drying rate, the rehydration rate, color, K value and free amino acid to analysis the effects of different vacuum pressure on quality of tilapia fillets. The results showed that the drying rate of fillets by 700 to 800Pa was the fastest with 20.8% water content after drying 24 hours, and the rehydration rate also was the highest with 43.27%.The free amino acid value by 1900 to 2000Pa was the highest,1300 to 1400Pa took second place, and 1900 to 2000Pa was the lowest. In addition, The K value of three different vacuum degree was close, all belong to the first-grade fresh, the impact is small.