Effects of Drying Methods on Flavor Components of Dried Salted Muraenesox cinereus

doi:10.7506/spkx1002-6630-201202003

Abstract

Abstract: The contents of ATP-related compounds, free amino acids, free fatty acid and volatile flavors in salted Muraenesox cinereus dried by different drying methods (hot air, natural air and cold air) were investigated by high performance liquid chromatography (HPLC) and solid phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). The contents of IMP and volatile flavors in cold air-dried samples were 10.94 μmol/g and 55.56%, respectively, which were higher than those of hot air-dried and natural air-dried samples. Moreover, the lowest free amino acid content was found in cold air-dried samples. Hence, cold air drying could maintain the nutritional composition and flavor quality of salted Muraenesox cinereus. The optimal conditions for drying Muraenesox cinereus were drying with cold dry air at 10 ℃ and an air flow rate of 1.5 m/s until a moisture content of 45%.

Key words: dried salted Muraenesox cinereus, drying method, flavor components

CLC Number:

TS254.4

WANG Yan-hui, YANG Wen-ge, XU Pei-fang. Effects of Drying Methods on Flavor Components of Dried Salted Muraenesox cinereus[J]. FOOD SCIENCE, 2012, 33(2): 11-15.

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Effects of Drying Methods on Flavor Components of Dried Salted Muraenesox cinereus

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