Effects of different drying methods on the quality and nonvolatile taste compounds of black carp.

In this study, black carp was chosen as the subject. Effects of moisture content, hardness, color, microstructure, amino nitrogen content, ATP‐related compounds, free amino acids, and equivalent umami concentration changes of black carp during hot air drying (HD) and vacuum drying (VD) process were studied. Results showed that the b* and hardness increased with the drying time extended and VD could effectively delay it. Whiteness, amino nitrogen content, ATP‐related compounds, free amino acids, and equivalent umami concentration increased at first and decreased when arriving at a certain time. In HD, substances like protein and fat change more dramatically. In conclusion, color and hardness of VD are better than that of HD and microstructure was less damaged, but HD can obtain more umami substances. Practical applications: As an effective method of food processing and preserving, drying not only improve the quality of the product, but also extend the shelf life. The reasonable drying will give food seductive color and unique flavor. The quality changes of black carp during drying for 12 hr were studied by measuring moisture, hardness, color, microstructure, nonvolatile taste compounds, and equivalent umami concentration. These results will provide benefit information for the quality control of black carp during the drying process. [ABSTRACT FROM AUTHOR]