Open AccessEffects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying
Author(s) -
Qin Jiaying,
Wang Zhihe,
Wang Xichang,
Shi Wenzheng
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1708
Subject(s) - microwave , food science , taste , grass carp , chemistry , carp , air temperature , microwave heating , materials science , fish <actinopterygii> , biology , fishery , meteorology , engineering , physics , telecommunications
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.