Abstract:The effects of different drying processes on the quality characteristics and flavor changes of Wuchang fish were analyzed by measuring the sensory, color, texture, electronic nose, and changes in the volatile flavor components under heat pump, hot air, cold air, and a combination of all four air-drying processes. Lipid oxidation was found to be more significant in fish that were dried using a heat pump, with the primary product, hydroperoxide, reaching 4 mmol/kg and the secondary product, malondialdehyde, reaching 0.68 mg/kg. The best sensory score (8.6 points) and textural performances were obtained in heat pump-dried fish. Cold air drying exhibited the worst performance in terms of color; however, color differences in fish treated with hot air, heat pump, and combined drying were minimal. A hardness of 53.96 N was observed for fish dried using hot air, and the highest elasticity was observed in those treated using a heat pump. The electronic nose test showed significant differences (p < 0.05) in the flavor of fish treated by the four drying processes, with 21 volatile flavor compounds obtained from fish under combined drying, and only six under heat pump treatment. In summary, combined drying was found to be the preferred method, with low lipid oxidation, low hardness, good elasticity, and rich volatile flavor compounds.
