Restructured Crispy Fish Cubes Containing Salicornia bigelovii Torr. Developed with Microwave Vacuum Drying |
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Authors: | Lingyu Wang Arun S Mujumdar Yingqiang Wang Chengpei Zhu |
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Institution: | 1. State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi, Jiangsu , P. R. , China;2. Department of Mechanical Engineering , National University of Singapore , Singapore;3. Jiangsu Dafeng Saline Land Agricultural Science and Technology Co. Ltd. , Yancheng , P. R. , China |
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Abstract: | Restructured crispy fish cubes containing Salicornia bigelovii Torr. (S. bigelovii) were developed using microwave vacuum drying. A series of drying experiments and optimization experiments were conducted to optimize the process conditions of microwave vacuum drying. The quality parameters of fish cubes such as crispness, expansion ratio, and sensory score were measured. The optimal expansion ratio and crispness were decided on the basis of optimization experiments by response surface analysis. The results showed that the optimum microwave vacuum conditions were: initial moisture content of surimi was controlled at 60.5% (wet basis, w.b.) and microwave heating for 20 min at the vacuum pressure of 0.090 MPa and microwave power of 11 W/g. The final product had a uniform shape, homogenous texture, pleasant color, and delicious flavor. |
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Keywords: | restructured fish cubes microwave vacuum drying S bigelovii crispness expansion ratio |
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