Abstract: In order to explore the effects of different drying methods on the quality of crayfish after drying, the crayfish were dried by hot air drying, microwave drying and hot air-microwave drying. The effects on physicochemical properties and sensory quality were studied.
The results show that the combined dry crayfish have higher L* value and a* value, better chewiness, lower TVB-N value and TBA value, color and flavor than hot air drying and microwave drying equipment. The sensory qualities such as taste are also the best. Hot air-microwave combined drying is an ideal method for drying crayfish.
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