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/).

Download article (PDF)

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  -