Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp
Five different drying methods, sun drying, intermittent drying, low-temperature drying at 5°C, low-temperature drying at 15°C, and hot-air drying at 45°C, were comparatively evaluated based on physicochemical properties and sensory properties of dry-cured Layú. Sun drying and intermittent drying Lay...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Published: |
Taylor & Francis
2013
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/4358 |
| _version_ | 1848744493711360000 |
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| author | Zhang, J. Fang, Zhongxiang Cao, Y. Xu, Y. Hu, Y. Ye, X. Yang, W. |
| author_facet | Zhang, J. Fang, Zhongxiang Cao, Y. Xu, Y. Hu, Y. Ye, X. Yang, W. |
| author_sort | Zhang, J. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Five different drying methods, sun drying, intermittent drying, low-temperature drying at 5°C, low-temperature drying at 15°C, and hot-air drying at 45°C, were comparatively evaluated based on physicochemical properties and sensory properties of dry-cured Layú. Sun drying and intermittent drying Layú showed superior sensory qualities compared with other dried samples. Based on the comprehensive comparison of sensory qualities and safety concerns, intermittent drying Layú was more acceptable compared to other dry-cured Layú and thus was recommended for dry-curing fish products as it could shorten the drying time with relative constant drying rate, increased flavor amino acid content, and fewer safety concerns. |
| first_indexed | 2025-11-14T06:02:21Z |
| format | Journal Article |
| id | curtin-20.500.11937-4358 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:02:21Z |
| publishDate | 2013 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-43582019-02-19T05:34:53Z Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp Zhang, J. Fang, Zhongxiang Cao, Y. Xu, Y. Hu, Y. Ye, X. Yang, W. sensory evaluation protein drying Biogenic amine dry-curing fish Five different drying methods, sun drying, intermittent drying, low-temperature drying at 5°C, low-temperature drying at 15°C, and hot-air drying at 45°C, were comparatively evaluated based on physicochemical properties and sensory properties of dry-cured Layú. Sun drying and intermittent drying Layú showed superior sensory qualities compared with other dried samples. Based on the comprehensive comparison of sensory qualities and safety concerns, intermittent drying Layú was more acceptable compared to other dry-cured Layú and thus was recommended for dry-curing fish products as it could shorten the drying time with relative constant drying rate, increased flavor amino acid content, and fewer safety concerns. 2013 Journal Article http://hdl.handle.net/20.500.11937/4358 10.1080/07373937.2013.794830 Taylor & Francis fulltext |
| spellingShingle | sensory evaluation protein drying Biogenic amine dry-curing fish Zhang, J. Fang, Zhongxiang Cao, Y. Xu, Y. Hu, Y. Ye, X. Yang, W. Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp |
| title | Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp |
| title_full | Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp |
| title_fullStr | Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp |
| title_full_unstemmed | Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp |
| title_short | Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp |
| title_sort | effect of different drying processes on the protein degradation and sensory quality of layú: a chinese dry-curing grass carp |
| topic | sensory evaluation protein drying Biogenic amine dry-curing fish |
| url | http://hdl.handle.net/20.500.11937/4358 |