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Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying
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 f...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455962/ https://www.ncbi.nlm.nih.gov/pubmed/32884697 http://dx.doi.org/10.1002/fsn3.1708 |
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author | Qin, Jiaying Wang, Zhihe Wang, Xichang Shi, Wenzheng |
author_facet | Qin, Jiaying Wang, Zhihe Wang, Xichang Shi, Wenzheng |
author_sort | Qin, Jiaying |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7455962 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-74559622020-09-02 Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying Qin, Jiaying Wang, Zhihe Wang, Xichang Shi, Wenzheng Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2020-07-15 /pmc/articles/PMC7455962/ /pubmed/32884697 http://dx.doi.org/10.1002/fsn3.1708 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Qin, Jiaying Wang, Zhihe Wang, Xichang Shi, Wenzheng Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying |
title | Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying |
title_full | Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying |
title_fullStr | Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying |
title_full_unstemmed | Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying |
title_short | Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying |
title_sort | effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455962/ https://www.ncbi.nlm.nih.gov/pubmed/32884697 http://dx.doi.org/10.1002/fsn3.1708 |
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