中文摘要：

实验以海鳗鱼片为对象，研究了不同温度对真空干燥海鳗鲜度和滋味的影响。实验设置了5种干燥温度，分别为：14℃（方式I）、8℃（方式Ⅱ）、3℃（方式Ⅲ）、冰温（方式Ⅳ）和-3℃微冻（方式V）。结果表明，在5种真空干燥温度下，干燥速率随温度下降而逐渐降低，含水率则逐渐升高，鲜度指标K值在．3℃真空干燥下最小为1．05％接近新鲜样品，肌苷酸（IMP）含量在冰温真空干燥下最高为1.30mg儋，优于其它干燥温度，其中在-3℃时仅有0．46mg儋，对游离氨基酸和主要呈味游离氨基酸而言，冰温真空干燥也优于其它温度的真空干燥，增加量分别为22．61％和22．59％。因此，对于5种温度来说，-3℃真空干燥新鲜度最好，但滋味物质含量较低，而冰温真空干燥在获得较好鲜度的同时，滋味物质肌昔酸和游离氨基酸含量也处于较高水平。

英文摘要：

The effect of temperature on the freshness and taste ofMuraenesox cinereus during vacuum drying were studied. Five different drying temperatures were tested： 14 ℃ （mode I）, 8 ℃ （mode Ⅱ）, 3 ℃ （modeⅢ）, icetemperature （mode Ⅳ）, and -3 ℃ （mode V）. The results showed that the drying rate declined gradually as the vacuum drying temperature decreased, while the moisture content gradually increased. The minimum K value （freshness quality index） in the fillet dried at -3 ℃ during vacuum drying was 1.05%, which was very close to that of the fresh sample. The highest content of inosine monophosphate （IMP） （130 mg/100 g） was detected in the fillet vacuum-dried at ice-temperature, which was higher than that detected at other temperatures. For the filets vacuum-dried at -3 ℃, the IMP content was low, at 46 mg/100 g. In terms of free amino acid and main flavor-free amino acid, the increments for the K values of the filets dried at icetemperature during vacuum drying were 22.61%, 22.59%, respectively, which were better than other conditions. In summary, for the five tested vacuum-drying temperatures, the freshness of the filets vacuum-dried at -3 ℃ was the best, with a lower content of flavor compounds. In contrast, vacuum drying at icetemperature produced samples of excellent-grade freshness and a relatively high content of flavor compounds, IMP, and free amino acids.