Journal
FOOD SCIENCE AND HUMAN WELLNESS
Volume 12, Issue 1, Pages 223-232Publisher
TSINGHUA UNIV PRESS
DOI: 10.1016/j.fshw.2022.07.012
Keywords
Hot air drying; Microwave vacuum drying; Hot air-assisted radio frequency drying; Takifugu obscurus; Quantitative descriptive analysis
Categories
Ask authors/readers for more resources
This study investigated the effects of different drying methods on the taste and volatile profiles of Takifugu obscurus. The results showed that hot air drying and hot air assisted radio frequency drying can improve the taste and produce a better aroma, making them more suitable for industrial application.
Pufferfish is prone to deterioration due to abundant nutrients and high moisture content. Drying technology can extend the shelf life and enhance the flavor quality of aquatic products. The study investigated the effect of hot air drying (HAD), microwave vacuum drying (MVD) and hot air assisted radio frequency drying (HARFD) on the taste and volatile profiles of Takifugu obscurus. Different drying methods had significant influence on the color, rehydration, 5'-nucleotides, free amino acids and volatile components (P < 0.05). The results showed that HAD and HARFD could promote the flavor of T. obscurus by producing higher equivalent umami concentration (EUC) values, which were about two times of MVD group, and more pronounced pleasant odor according to sensory analysis. HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits. This study could provide a reference for the industrial application of drying T. obscurus. (c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available