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    Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp

    193017_193017.pdf (459.6Kb)
    Access Status
    Open access
    Authors
    Zhang, J.
    Fang, Zhongxiang
    Cao, Y.
    Xu, Y.
    Hu, Y.
    Ye, X.
    Yang, W.
    Date
    2013
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Zhang, Jinjie and Fang, Zhongxiang and Cao, Yumin and Xu, Yuting and Hu, Yaqin and Ye, Xingqian and Yang, Wenge. 2013. Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp. Drying Technology: An International Journal, Special Issue: Drying of Proteins and Enzymes. 31 (13-14): pp. 1715-1722.
    Source Title
    Drying Technology
    DOI
    10.1080/07373937.2013.794830
    ISSN
    0737-3937
    Remarks

    This is an Author's Accepted Manuscript of an article published in Drying Technology: An International Journal, Special Issue: Drying of Proteins and Enzymes 2013, copyright Taylor & Francis, available online at: <a href="http://dx.doi.org/">http://dx.doi.org/</a> 10.1080/07373937.2013.794830

    URI
    http://hdl.handle.net/20.500.11937/4358
    Collection
    • Curtin Research Publications
    Abstract

    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.

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