文章基本信息

标题：Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying
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作者：Jiaying Qin ; Zhihe Wang ; Xichang Wang 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：8
页码：4159-4171
DOI：10.1002/fsn3.1708
出版社：John Wiley & Sons, Ltd.
摘要：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.
关键词：grass carp;microwave combined with hot‐air drying;microwave time;quality;taste