Effect of Cooking Methods on the Flavor and Microstructure of Salted-dried Fish
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Abstract:
The effects of microwave, air-frying, baking and steaming cooking method on the chewiness (texture), taste (free amino acids), flavor (volatile compounds) and microstructure of salted-dried fish were investigated. The results showed that the microwave, air-frying, baking and steaming cooking method could induce the textural changes of salted-dried fish by decreasing hardness and chewiness, and increasing springiness of samples. The microwave, air-frying and baking cooking method reduced the total of free amino acids in varying degrees. However, the content of the total of free amino acids increaded from 586.66 mg/100 g to 631.45 mg/100 g by the steaming cooking method. The contents of aldehydes, ketones and esters were significantly increased and the content of alkanes was declined in all cooked samples. The sample cooked by air-frying method had the highest contents (37.07%) of aldehydes and ketones. The cooking treatment could result in serious shrink of muscle fiber of salted-dried fish, and the space among muscle fiber bundles was filled with cooking oil. The space among muscle fiber bundles was obvious relatively in the samples cooked by air-frying and baking method.
