Optimization of Seasoning Formula and Microwave-Hot Air Drying Technology for Ready-to-eat Dried Mackerel

XU Yongxia; MENG Defei; ZHAO Honglei; LI Xuepeng; BU Ying; LI Jianrong; XIE Jing; GUO Xiaohua

doi:10.13386/j.issn1002-0306.2020110285

Volume 42 Issue 16

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(16): 171-176. > DOI: 10.13386/j.issn1002-0306.2020110285

XU Yongxia, MENG Defei, ZHAO Honglei, et al. Optimization of Seasoning Formula and Microwave-Hot Air Drying Technology for Ready-to-eat Dried Mackerel[J]. Science and Technology of Food Industry, 2021, 42(16): 171−176. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110285.

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Optimization of Seasoning Formula and Microwave-Hot Air Drying Technology for Ready-to-eat Dried Mackerel

1.
Collaborative Innovation Center of Seafood Deep Processing, National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou 121013, China
2.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
3.
Shandong Meijia Group Co., Ltd., Rizhao 276815, China

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Received Date: November 29, 2020
Available Online: June 15, 2021

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Abstract

Abstract

In order to develop a kind of ready-to-eat dried mackerel, the effects of seasoning formula, microwave power, microwave time, drying temperature and drying time on the quality of dried mackerel were investigated using sensory scores as the main indicators. The seasoning formula and drying technology of dried mackerel was optimized by orthogonal optimization test based on single factor experiment. The results showed that the optimum seasoning formula were 4% white sugar, 2% salt, 0.5% chili powder, and 3% bean paste. The optimum microwave-hot air drying technology were microwave power 500 W, microwave time 120 s, drying temperature 80 ℃, and drying time 160 min. The dried mackerel product obtained by this optimized process had good sensory and flavor quality, and the hardness, springiness and chewiness were 16255 g, 0.78 mm and 6974 g, respectively.
- mackerel,
- dried fish,
- seasoning,
- microwave-hot air drying,
- process optimization

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References

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