Drying Characteristics and Flavor Changes of Catfish Fillets under Different Drying Methods
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Abstract:
In this paper, the effects of different drying methods on the drying characteristics of catfish were studied. Gas chromatography ion mobility spectrometry (GC-IMS), electronic nose, electronic tongue and amino acid analyzer were used to analyze the flavor of different drying methods. The results showed that the shrinkage rate of vacuum freeze-drying was 5.44%, which was significantly lower than the other three drying methods (p<0.05), and its rehydration rate was the fastest and the time was the shortest; the hardness of hot-air drying was the highest, reaching 1929.70 g. Compared with the other three drying methods, there was a significant difference (p<0.05); the L* value was the minimum, a* value and b* value were the largest in the vacuum drying, which made the catfish slice appear caramel color, while the vacuum freeze-drying had the highest L* value, the lowest a* value and b* value, which made it white; the hot-air drying and microwave drying had similar odor, and the hot-air drying and vacuum drying had similar odor. The sweet amino acid content of hot air drying and vacuum freeze-drying were 51.97 mg/g and 67.66 mg/g, respectively, higher than those of bitter amino acids; the contents of bitter amino acids in microwave drying and vacuum drying were 3.56 mg/g and 6.11 mg/g, respectively, higher than those of sweet ones. Therefore, the vacuum freeze-drying had the least effect on the drying characteristics of channel fish fillets, and the flavor was different from the other three drying methods.
