FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (10): 16-19.doi: 10.7506/spkx1002-6630-201210004

• Processing Technology • Previous Articles     Next Articles

Effect of Drying Method on the Quality of Silver Carp Slices

SUN Yue-e1,2，WANG Wei-dong1,2，FU Xiang-jin2,3,*   

  1. (1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China ； 2. State Key Labarotory of Food Science and Technology, Jiangnan University, Wuxi 214122, China； 3. School of Food Science and engineering, Central South University of Forestry and Technology, Changsha 410000, China)
  • Online:2012-05-25 Published:2012-05-07

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Abstract: The effects of hot-air drying, microwave drying and microwave-vacuum drying on the quality of silver carp slices were investigated in this paper. The TBARS as the indicator of lipid oxidation was determined to evaluate the sensory quality of sliver carp slices. Hot air dried sliver carp slices had the strongest flavor of toast meat due to severe lipid oxidation. During microwave drying, the drying rate revealed an increase with the increase of microwave power, while the degree of lipid oxidation revealed a decrease with the increase of microwave power. During microwave-vacuum drying, both drying rate and lipid oxidation exhibited an increase trend due to the increase of vacuum degree. Therefore, microwave drying was the optimal drying method for silver carp slices due to the reduced drying time and less lipid oxidation.

Key words: silver carp, microwave drying, lipid oxidation, fishy, rancidity, earthy-muddy

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