Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius)

• Published in: Shipin gongye ke-ji Vol. 44; no. 5; pp. 10 - 20
• Main Authors: Kexin CUI, Yong SUN, Lihui TONG, Ying YU, Jin ZHANG, Mingli WANG, Yunhong FU, Deqing ZHOU, Dajun WANG, Nan LIU
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01-03-2023
• Subjects: drying methods; fishery products; lipid oxidation; scomberomorus niphonius; volatile flavor components
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2022040209

To explore the effects of different drying methods on lipid oxidation and volatile flavor components of fishery products, the corresponding experimental groups were prepared by hot-air drying, cold-air drying and traditional natural drying using fresh Spanish mackerel (Scomberomorus niphonius) as raw material. The moisture content, pH value, lipid content, acid value (AV), peroxide value (POV), malondialdehyde (MDA), fatty acid composition and volatile flavor components of raw materials and different dried samples were measured. The results showed that the moisture content of dried samples prepared by three drying methods was about 30% with the pH value above 6. The AV, POV and the contents of MDA in the cold-air drying group were lower than the other groups (P<0.05). In the hot-air drying group, the lipid content decreased the most, and the AV was the highest, the POV and the content of MDA were significantly lower than those of natural drying group (P<0.05). The AV of the natural drying group represented th