Effects of Different Drying Methods on Quality and Digestive Characteristics of Grass Carp Fillet
Different methods were used to determine the drying rate,color,texture and sensory score,and the effects of different drying methods on the protein digestion characteristics of dried grass carp fillets were analyzed.The results showed that compared with hot air drying,vacuum drying grass carp fillet takes longer time to dry,but the color is better,and the tissue structure is more loose,can better maintain the original quality of grass carp fillet.Among them,the hardness was 124.33 g,the chewiness was 6.43 g,the elasticity was 0.78,and the comprehensive sensory score was higher since rehydration.After simulated digestion,the protein digestibility of vacuum-dried grass carp fillets is higher than that of hot air drying,indicating that vacuum-dried fish fillet was more likely to be digested by the human gastrointestinal tract.Comprehensive analysis,the vacuum dried grass carp fillet can better retain the fish tissue structure,high sensory evaluation,and easy to digest,which can provide a theoretical basis for the processing of fish meat products.
万方数据
维普
