Please use this identifier to cite or link to this item: https://doi.org/10.1007/s11947-012-0812-y
Title: Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods
Authors: Wang, Y.
Zhang, M.
Mujumdar, A.S. 
Mothibe, K.J.
Keywords: Drying
Hypophthalmichthys molitrix
Physical
Restructured fish product
Sensory
Volatile compounds
Issue Date: Jul-2013
Source: Wang, Y., Zhang, M., Mujumdar, A.S., Mothibe, K.J. (2013-07). Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods. Food and Bioprocess Technology 6 (7) : 1664-1680. ScholarBank@NUS Repository. https://doi.org/10.1007/s11947-012-0812-y
Abstract: Restructured fish slices from silver carp (Hypophthalmichthys molitrix) were dried using air drying (AD), freeze drying (FD), and vacuum drying (VD) (4 mm thickness) and microwave-vacuum drying (MVD) (2, 4, 6, and 8 mm thickness). Quality attributes of the dried products were compared in terms of their rehydrated characteristics, change in dimensions, color, texture, sensory values before and after rehydration, and change in volatile compounds. AD, FD, and VD resulted in the different levels of shrinkage while MVD caused some expansion in diameter and thickness in the 4-, 6-, and 8-mm-thickness samples. Rehydration caused significant swelling in AD, FD, and VD products (p < 0.05) but insignificant change in MVD products (p > 0.05). Drying methods significantly affected the color and texture of both dried and rehydrated products (p < 0.05), but slice thickness had no significant effect on the color in MVD products (p > 0.05). MVD products rehydrated faster and had higher rehydration ratio as well as lower water hold capacity, hardness, springiness, cohesiveness, and chewiness than others. In sensory evaluation, MVD products alone exhibited acceptable crispness and favorable odor. The rehydrated dried products were acceptable by the sensory panelists and were preferred in the order: FD, VD, AD, MVD. Gas chromatography-mass spectrometry revealed that drying significantly decreased the n-alkanals and 1-octen-3-ol content (p < 0.05) and produced new aldehydes including 2-methyl-propanal, 3-methyl-butanal, and furfural in MVD products. This study demonstrated that drying restructured fish meat can be potentially used to develop the new dried fish products using optimal drying conditions. © 2012 Springer Science+Business Media, LLC.
Source Title: Food and Bioprocess Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/61181
ISSN: 19355130
DOI: 10.1007/s11947-012-0812-y
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

9
checked on Dec 7, 2017

WEB OF SCIENCETM
Citations

7
checked on Nov 22, 2017

Page view(s)

43
checked on Dec 11, 2017

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.