naa a22 4500 510725139 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0812-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0812-y Quality Changes of Dehydrated Restructured Fish Product from Silver Carp ( Hypophthalmichthys molitrix ) as Affected by Drying Methods [Elektronische Daten] [Yingqiang Wang, Min Zhang, Arun Mujumdar, Kebitsamang Mothibe] Restructured fish slices from silver carp (Hypophthalmichthys molitrix) were dried using air drying (AD), freeze drying (FD), and vacuum drying (VD) (4mm thickness) and microwave-vacuum drying (MVD) (2, 4, 6, and 8mm 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. Springer Science+Business Media, LLC, 2012 Drying nationallicence Hypophthalmichthys molitrix nationallicence Restructured fish product nationallicence Physical nationallicence Volatile compounds nationallicence Sensory nationallicence AD : Air drying nationallicence FD : Freeze drying nationallicence GC-MS : Gas chromatography-mass spectrometry nationallicence MVD : Microwave-vacuum drying nationallicence RR : Rehydration ratio nationallicence VD : Vacuum drying nationallicence WHC : Water holding capacity nationallicence Wang Yingqiang State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut Zhang Min State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut Mujumdar Arun Department of Mechanical Engineering, National University of Singapore, 9 Engineering Drive 1, 117576, Singapore, Singapore aut Mothibe Kebitsamang State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1664-1680 1935-5130 6:7<1664 2013 6 11947 https://doi.org/10.1007/s11947-012-0812-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0812-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wang Yingqiang State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 700 1- Zhang Min State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 700 1- Mujumdar Arun Department of Mechanical Engineering, National University of Singapore, 9 Engineering Drive 1, 117576, Singapore, Singapore aut NATIONALLICENCE 700 1- Mothibe Kebitsamang State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1664-1680 1935-5130 6:7<1664 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer