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dc.contributor.authorZhang, J.
dc.contributor.authorFang, Zhongxiang
dc.contributor.authorCao, Y.
dc.contributor.authorXu, Y.
dc.contributor.authorHu, Y.
dc.contributor.authorYe, X.
dc.contributor.authorYang, W.
dc.date.accessioned2017-01-30T10:38:40Z
dc.date.available2017-01-30T10:38:40Z
dc.date.created2013-10-06T20:00:22Z
dc.date.issued2013
dc.identifier.citationZhang, 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.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/4358
dc.identifier.doi10.1080/07373937.2013.794830
dc.description.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.

dc.publisherTaylor & Francis
dc.subjectsensory evaluation
dc.subjectprotein
dc.subjectdrying
dc.subjectBiogenic amine
dc.subjectdry-curing fish
dc.titleEffect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp
dc.typeJournal Article
dcterms.source.volume31
dcterms.source.startPage1715
dcterms.source.endPage1722
dcterms.source.issn0737-3937
dcterms.source.titleDrying Technology
curtin.note

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

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curtin.accessStatusOpen access


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