| Taking black carp fillets as experimental materials, effects of 3 different drying methods including ice -temperature vacuum drying, hot air drying and vacuum freeze drying on freshness were studied. The results showed that the freshness of fillets dried by hot air drying was significantly lower than that by ice-temperature vacuum drying and vacuum freeze drying. Although the freshness of fillets dried by ice-temperature vacuum drying and vacuum freeze-drying was close, IMP content in the former was about 2 times higher than that in the later. In addition, rehydration rate of fillets dried by 3 kinds of drying methods were compared, and vacuum freeze-drying was the fastest. |
