Quality and flavor characteristics evaluation of red sea bream surimi powder by different drying techniques

The present study investigated the effects of five different drying methods, namely hot-air drying (HAD), cold-air drying (CAD), microwave combined oven drying (MCOD), infrared radiation drying (IRD) and vacuum freeze drying (VFD) on the physicochemical properties and flavor of red sea bream surimi. The L* value of the VFD treatment group (77.17) was significantly higher compared to other treatments (P < 0.05). The TVB-N content of the five surimi powder remained within an acceptable range. A total of 48 volatile compounds were identified in surimi powder, with the VFD and CAD groups exhibiting superior odor and taste characteristics, as well as a more a more uniformly smooth surface. The gel strength (4402.00 g.mm) and water holding capacity (92.21%) of rehydrated surimi powder in CAD group were the highest, followed by the VFD group. In conclusion, CAD and VFD can be considered as an effective technique for preparing surimi powder.

Automated summary

The effects of five different drying methods (hot-air drying, cold-air drying, microwave combined oven drying, infrared radiation drying, and vacuum freeze drying) on the physicochemical properties and flavor of red sea bream surimi were investigated. The VFD treatment group showed significantly higher L* value compared to other treatments (P < 0.05). The TVB-N content of all five surimi powders remained within an acceptable range. A total of 48 volatile compounds were identified in surimi powder, with the VFD and CAD groups exhibiting superior odor and taste characteristics, as well as a more uniformly smooth surface. The CAD group had the highest gel strength (4402.00 g.mm) and water holding capacity (92.21%) of rehydrated surimi powder, followed by the VFD group. In conclusion, CAD and VFD can be considered as effective techniques for preparing surimi powder.