Effects of different drying methods on freshness of Pseudosciaena Crocea fillet

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 microorganisms 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.