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Research Article | Open Access

Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus

Youyou Lia,b, Shui Jiangb( ), Yiwen Zhub, Wenzheng Shia, Yin Zhangc, Yuan Liub( )
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Pufferfish is prone to deterioration due to abundant nutrients and high moisture content. Drying technology can extend the shelf life and enhance the flavor quality of aquatic products. The study investigated the effect of hot air drying (HAD), microwave vacuum drying (MVD) and hot air assisted radio frequency drying (HARFD) on the taste and volatile profiles of Takifugu obscurus. Different drying methods had significant influence on the color, rehydration, 5’-nucleotides, free amino acids and volatile components (P < 0.05). The results showed that HAD and HARFD could promote the flavor of T. obscurus by producing higher equivalent umami concentration (EUC) values, which were about two times of MVD group, and more pronounced pleasant odor according to sensory analysis. HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits. This study could provide a reference for the industrial application of drying T. obscurus.

Keywords

Hot air dryingMicrowave vacuum dryingHot air-assisted radio frequency dryingTakifugu obscurusQuantitative descriptive analysis

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 223-232
DOI: 10.1016/j.fshw.2022.07.012
Cite this article:
Li Y, Jiang S, Zhu Y, et al. Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus. Food Science and Human Wellness, 2023, 12(1): 223-232. https://doi.org/10.1016/j.fshw.2022.07.012

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Received: 07 March 2021
Revised: 05 May 2021
Accepted: 19 May 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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