Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

Food Science & Nutrition

Jiaying Qin¹  Wenzheng Shi¹  Zhihe Wang¹  Xichang Wang¹ 

[1] College of Food Science and Technology National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai Ocean University Shanghai China;

关键词: grass carp;    microwave combined with hot‐air drying;    microwave time;    quality;    taste;   

DOI  :  10.1002/fsn3.1708

来源: DOAJ

【 摘 要 】

Abstract In this study, the quality changes of grass carp fillets dried by microwave‐hot‐air combined drying under different microwave time were investigated. The salted fillets were dried at 385 W microwave with different time (0, 2, 4, 6, 8, and 10 min), followed by 65℃ hot air to the end. The quality of fillets was evaluated by drying time, color, hardness, rehydration ratio, and taste characteristics (ATP‐related compounds, free amino acids, E‐tongue taste profile, EUC, and TAV). Results showed that grass carp fillets dried by microwave‐hot‐air combined drying had better qualities compared with single hot‐air drying. Besides, microwave time had obvious effects on the quality changes of grass carp fillets, and 6 min was considered as the optimal drying time.

【 授权许可】

Unknown