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| Effect of Different Air-Drying Temperatures on Quality Characteristics of Air-Dried Grass Carp |
| MA Minjie, Batuer · ABULIKEMU |
| College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümuqi 830052, China |
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Abstract The effects of different air-drying temperatures on physicochemical parameters and eating quality of air-dried grass carp were studied. Grass carp were cured with 20 mg/100 g of salt at 5–6 ℃ and then air-dried at normal (22–25 ℃) or low (6–10 ℃) temperature. Changes in the moisture content, salt content, total volatile base nitrogen (TVB-N) content, pH value, thiobarbituric acid reactive substances (TBARs) value and sensory quality of grass carp were measured during the drying process. The results showed that for either drying temperature, the moisture content decreased, while the salt content, proteolysis index (PI), TVB-N content and TBARs value increased. The TVB-N content and TBARs value at the end of drying at normal temperature were significantly higher than at low temperature. The TVB-N content and TBARs value of the final product produced by normal temperature drying were 35.61 and 2.46 mg/100 g, respectively. The TVB-N content and TBARs value did not remarkably change during cold air drying. The pH rose during the air drying process irrespective of air temperature. Cold air drying endowed the product with better sensory quality than did normal temperature drying. For normal temperature drying, the sensor score was negatively correlated with all physicochemical indicators except moisture content and TBARs value (P < 0.01). For cold air drying, the sensor score was positively correlated with the contents of TVB-N, total nitrogen and non-protein nitrogen (P < 0.05) as well as TBARs and PI values (P< 0.01).
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2019, Vol. 33 
