Effect of Controlled Freezing-Point Vacuum Drying on Color and Flavor of Muraenesox cinereus Fillets

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• 作者：Jia Li ; Jin-Qing Wan ; Hua Bian ; Yao-Guang Zhong ; Li-Yan Cai ; Lei Zou and Yan-Feng Zhao
• 刊名：Journal of Food Process Engineering
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：40
• 期：1
• 全文大小：1221K
• ISSN：1745-4530

文摘

In this study, the method of maintaining the controlled freezing point and the effect of controlled freezing-point vacuum drying (CFVD) on the quality of Muraenesox cinereus fillets were investigated. The quality assessment was based on color, 5-inosine monophosphate (IMP), free amino acids (FAAs) and volatile compounds. Furthermore, comparisons were made among CFVD samples, those dried by hot air drying (HAD) and vacuum freeze drying (VFD). The results showed that the fillet temperature can be controlled within the scope of controlled freezing point by setting the vacuum pressure at 10–12 mbar, turning on the cold trap 40 min after CFVD (at −1 ± 1C) and regulating the heating plate temperature during the drying period. The highest increase in IMP (22.17%) and FAA content (34.54%) compared with the fresh fillets as well as the best color were observed in CFVD fillets. As to the carbonyl compounds, the major contributors to the odor and flavor of fresh fillets, the amount and types were the largest in HAD fillets, while the HAD fillets showed the significant browning. Therefore, CFVD is an effective method to control browning and increase the taste of fillets compared with HAD and VFD.