This study aimed to explore the processing methods and techniques of large-scale cultured Trachinotus Ovatus, a hot air drying process technology was applied, and sensory evaluation, moisture content and rehydration rate were determined. Single factor experiments were carried out on drying time and temperature in both first and second stage. On this basis, the optimal hot air drying conditions were determined by orthogonal experiments and the quality characteristics of the products were analyzed. The results demonstrated that the optimal conditions were 4 h, 80 ℃ at the first stage, and 2 h, 70 ℃ at the second drying stage. Under optimized conditions, the chewiness and hardness of the fillet increased, with dry surface, golden color and excellent flavor. The comprehension score reached 62.54±2.62, and the moisture, crude protein and crude fat content of fillet were 33.69 g/100 g, 38.52 g/100 g and 24.12 g/100 g, respectively. It was also found that SFA and PUFA decreased by 3.48% and 6.45%, while MUFA increased by 9.35%. This paper innovatively applies two-stage variable temperature drying in processing Trachinotus Ovatus, which provides a theoretical basis for the industrial production of large-scale cultured marine fish.
SHI Hui
,
YANG Shaoling
,
WU Yanyan
,
LIN Wanling
,
YANG Xianqing
,
HUANG Hui
. Optimized hot air drying conditions and quality characteristics ofTrachinotus ovatus fillet[J]. Food and Fermentation Industries, 2019
, 45(17)
: 129
-135
.
DOI: 10.13995/j.cnki.11-1802/ts.020781
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