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.
This study was aimed at to investigate the quality changes of grass carp during short‐term starvation. The pH, lactic acid, free amino acid, and adenosine triphosphate‐related compounds of dorsal meat, belly meat and red meat in grass carp were measured during starvation for 6 days, and the quality of grass carp was evaluated by K value, equivalent umami concentration (EUC), taste activity value (TAV), and electronic tongue. The pH of three parts meat reached the maximum value on the fourth day, which was closely related to the lactic acid content. Concurrently, the contents of fresh sweet amino acids were higher on the fourth day in all parts. The K values in dorsal meat and belly meat were below 10% during starvation. Considering the overall results of electronic tongue, EUC, and TAV analysis, it is suggested that grass carp should be marketed and eaten with a starvation period of 2–4 days for best taste and quality.
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