Optimization of Drying and Re-Moisture Process in Pollock Grilled Fish Fillet Products using Response Surface Methodology
Drying and re-moisturization are crucial procedures in ensuring the quality of the grilled fish fillets throughout the entire process.The effect of drying temperature,drying time,and re-moisturization time on the quality of grilled fish fillets was investigated using single-factor tests in this study.The response surface method was employed to analyze the effects and interactions among different factors.Subsequently,the sensory evaluation of the grilled pollock fillets after roasting and rolling was used as the response valueto determine the optimal process conditions for drying and re-moisturization:drying temperature of 49 ℃,drying times of 12 hours,and re-moisturization times of 1 hour.The fillet exhibited moisture content of 29.76％,water activity of 0.729,and sensory score of 79.6 points under these conditions.Differential scanning calorimetry analysis revealed that increasing the drying temperature enhanced the denaturation of fish protein,and excessively high temperatures led to over-aggregation of protein molecules,which reduced sensory scores.Magnetic resonance imaging showed that after 1 hour of re-moisturization,the fish fillets exhibited higher water mobility and more uniform moisture distribution.These findings provide theoretical support for the development of dried pollock products.
万方数据
维普
