Effect of different drying time on physicochemical properties of black carp (Mylopharyngodon piceus) by hot air.

The dried black carp was studied based on moisture content, color, aerobic plate count (APC), total volatile basic nitrogen (TVB‐N), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), fatty acids, free amino acids, and nucleotides to explore the physicochemical properties changes. After drying for 12 hr, moisture content dropped to 42.53% and color changed obviously. L* value decreased and a* and b* values increased. APC and TVB‐N results indicated fillets had high food safety. POV and TBA both were on the rise in fillets, reaching the maximum values of 0.08 mg/100 g and 2.33 mg MDA/kg, respectively. Monounsaturated fatty acids and polyunsaturated fatty acids were oxidized and decomposed, which led to the increase of saturated fatty acids absolute content. From the results of equivalent umami concentration, fillets reached the maximum value of 9.04 g MSG/100 g. The longer the drying time, the worse the taste quality in products. Practical applications: In order to investigate the quality changes of black carp during drying, physical properties, lipid oxidation, and nonvolatile flavor substances were analyzed. From this article, it can be found that during the process of drying, the black carp was in a safe state. The results of this article provided theoretical and technical support for black carp. [ABSTRACT FROM AUTHOR]