Effects of different drying methods on freshness of Pseudosciaena Crocea fillet
- DOI
- 10.2991/icmse-15.2015.150How to use a DOI?
- Keywords
- Pseudosciaena Crocea; Hot air drying; Controlled freeze-point vacuum drying; Vacuum freeze drying; K value; TVB-N
- Abstract
Taken Pseudosciaena Crocea fillets as experimental material, effects of three drying methods on the quality of fish fillet were compared, including hot air drying, controlled freezing-point vacuum drying and vacuum freeze drying. The result showed: when the final moisture content was set to 20%, hot air drying rate was the fastest after 8h, followed by ice temperature vacuum drying, while vacuum freeze was the slowest at 24h; K value of hot air drying was significantly higher than those of controlled freezing-point vacuum drying and vacuum freeze drying, reaching 40.24%, while the latter both remained the excellent grade (less than 10%); On the contrary, controlled freezing-point vacuum drying increased by 38mg/100g instead. From micro-organisms and TVB-N, values of three drying ways were far below the fresh and controlled freezing-point vacuum drying showed the lowest. It inferred that: the quality of fillet dealt by controlled freezing-point drying was the best.
- Copyright
- © 2015, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Xiaocheng Cao AU - Jinqing Wan AU - Jia Li PY - 2015/12 DA - 2015/12 TI - Effects of different drying methods on freshness of Pseudosciaena Crocea fillet BT - Proceedings of the 2015 6th International Conference on Manufacturing Science and Engineering PB - Atlantis Press SP - 836 EP - 841 SN - 2352-5401 UR - https://doi.org/10.2991/icmse-15.2015.150 DO - 10.2991/icmse-15.2015.150 ID - Cao2015/12 ER -