Food and Fermentation Industries >

2020 , Vol. 46 >Issue 17: 166 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023909

Comprehensive evaluation of quality differences of different drying methods of Trachinotus ovatus fillet by grey correlation degree method

  • SHI Hui ,
  • WU Yanyan ,
  • HU Xiao ,
  • CHEN Shengjun ,
  • WANG Yueqi ,
  • RONG Hui ,
  • YANG Shaoling
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  • 1(South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China,Guangzhou 510300,China)
    2(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

Received date: 2020-03-10

  Revised date: 2020-05-13

  Online published: 2020-10-14

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Abstract

In order to find the optimal method for drying the Trachinotus ovatus fillets, the drying time and basic components, drying characteristics, texture characteristics before and after rehydration, color, the total number of colonies etc. of the dried T.ovatus fillets were determined by hot air drying (HAD), heat pump drying (HPD) and freeze drying(FD). Also, grey correlation method and coefficient of variation analysis were used to comprehensively evaluate of the quality difference of fillets from different dry methods. The results showed that the drying characteristics, texture characteristics, color and total number of colonies of the T.ovatus fillets after three drying methods were significantly changed. The drying characteristics and the difference in texture after rehydration of FD were smaller than those of chilled fish fillets, and no browning occurred. However, the total number of colonies of HAD was less than the other two methods. The comprehensive evaluation revealed that the drying methods were in the following decreasing order: freeze-drying>hot air drying>heat pump drying. Careful consideration of the drying characteristics, texture characteristics, color, total number of colonies and production cycle of the dried T.ovatus fillets, FD was proved to be the most suitable drying method.

Key words： Trachinotus ovatus fillet; hot air drying; heat pump drying; freeze drying; grey correlation analysis

Cite this article

SHI Hui , WU Yanyan , HU Xiao , CHEN Shengjun , WANG Yueqi , RONG Hui , YANG Shaoling . Comprehensive evaluation of quality differences of different drying methods of Trachinotus ovatus fillet by grey correlation degree method[J]. Food and Fermentation Industries, 2020 , 46(17) : 166 -173 . DOI: 10.13995/j.cnki.11-1802/ts.023909

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