Effects of different drying methods on freshness of Pseudosciaena Crocea fillet

Abstract

freeze drying ; K value; TVB-N Abstract: Taken Pseudosciaena Crocea fillets as experimental material, effects of three drying methods on the quality of fish fillet were compared, including hot air drying, controlled freezing-point vacuum drying and vacuum freeze drying. The result showed: when the final moisture content was set to 20%, hot air drying rate was the fastest after 8h, followed by ice temperature vacuum drying, while vacuum freeze was the slowest at 24h; K value of hot air drying was significantly higher than those of controlled freezing-point vacuum drying and vacuum freeze drying, reaching 40.24%, while the latter both remained the excellent grade (less than 10%); On the contrary, controlled freezing-point vacuum drying increased by 38mg/100g instead. From micro-organisms and TVB-N, values of three drying ways were far below the fresh and controlled freezing-point vacuum drying showed the lowest. It inferred that: the quality of fillet dealt by controlled freezing-point drying was the best.