Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

Abstract

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.

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

“…However, in some application scenarios, individual drying techniques with a single heating mechanism may not be sufficient in satisfying the requirements for product quality, process stability and safety. Therefore, multiple individual drying technologies with different heating mechanisms could be applied successively or intermittently to improve drying efficiency, and product quality, such as sequential air jet impingement and hot air-assisted radio frequency drying [ 16 ] and two-stage sequential microwave and hot air drying [ 17 ]. Although there were numerous studies regarding HAD and IR, these studies have mainly been performed individually with no evolution of the combination of infrared and hot air drying of chrysanthemum, especially the combination strategies and process-quality interaction.…”

Extraction optimization and screening of antioxidant peptides from grass carp meat and synergistic–antagonistic effect

“…The annual production of cultured grass carp in China exceeded 5.50 million tons in 2018 (China, 2019 ). According to the abundance in bioactive proteins and unsaturated fatty acids, grass carp is a traditionally high‐quality resource (Qin et al., 2020 ). Its muscle and skin hydrolysates were reported to show angiotensin‐I converting enzyme (ACE) inhibition (Yi et al., 2016 ) and antioxidant activities (Chen et al., 2016 ).…”

Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor

“…From the Table 2, it was found that the highest content of histidine (His) was found among 4 group meat samples. His can enhance the flavor effect, resulting in a meaty aroma characteristic of seafood (Qin et al, 2020). In addition, the higher content of FAAs in white dorsal meat, white abdomen meat, and white tail meat were Thr, Ser, Gly, Ala, Val, Leu, Lys, and Pro, while dark meat was Thr, Ser, Glu, Gly, Ala, Leu, Lys, and Pro.…”

“…EUC value, a main taste evaluation indicator, has been widely recognized for umami intensity assessment of aquatic products (Zhang et al, 2019). This indicator can intuitively reveal the synergistic effect between flavor nucleotides and FAAs of umami and sweet, which thus evaluate the enhanced umami taste intensity of aquatic products (Qin et al, 2020). The EUC value and its TAV of different edible parts in bighead carp were present in Figure 2.…”