In this study, the quality changes of grass carp fillets dried by microwave-hot-air combined drying under different microwave time were investigated. The salted fillets were dried at 385 W microwave with different time (0, 2, 4, 6, 8, and 10 min), followed by 65℃ hot air to the end. The quality of fillets was evaluated by drying time, color, hardness, rehydration ratio, and taste characteristics (ATP-related compounds, free amino acids, E-tongue taste profile, EUC, and TAV). Results showed that grass carp fillets dried by microwave-hot-air combined drying had better qualities compared with single hot-air drying. Besides, microwave time had obvious effects on the quality changes of grass carp fillets, and 6 min was considered as the optimal drying time.
Keywords: grass carp; microwave combined with hot‐air drying; microwave time; quality; taste.
© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.