Alahmad Kamal, Xia Wenshui, Jiang Qixing, Xu Yanshun
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Department of Food Science and Technology, Faculty of Agriculture, University of Alfurat, Deir Ezzor, Syria.
Foods. 2021 Nov 17;10(11):2837. doi: 10.3390/foods10112837.
Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well as scanning electron microscopy, thermal analysis, and color measurement, in order to identify nutritional components that can be additives or supplementary in food industries. The drying techniques increased the protein content significantly. Amino acids were identified, and the level of essential amino acid (EAA) was higher under the microwave treatment compared with the oven drying process. The Ca and K were presented in high values, followed by Na and Mg. In addition, the drying techniques showed and released more volatile compounds in the processed samples compared with the unprocessed samples. Under the drying process, polyunsaturated fatty acids were increased in the processed fillets, whereas the level of saturated and monounsaturated fatty acids reduced. Thermal degradation occurred from 100 to 150 °C. However, the processed samples were subjected to an intensive endothermic response, but remained stable until 100 °C. Therefore, the microwave technique showed some enhancements in the nutritional value and has the potential to be applied as an effective preservation method of bighead carp fish. Furthermore, dried fillets could be an alternative source of bighead carp fish for the food industry.
进行了不同的实验分析，以评估两种干燥技术（烘箱干燥和微波干燥）对鳙鱼鱼片的影响。对加工后的样品和新鲜样品进行了（氨基酸、矿物质、挥发性化合物、脂肪酸和维生素）的化学分析以及扫描电子显微镜、热分析和颜色测量，以确定可作为食品工业添加剂或补充剂的营养成分。干燥技术显著提高了蛋白质含量。鉴定出了氨基酸，与烘箱干燥过程相比，微波处理下必需氨基酸（EAA）的水平更高。钙和钾含量较高，其次是钠和镁。此外，与未加工的样品相比，干燥技术在加工后的样品中显示并释放出更多挥发性化合物。在干燥过程中，加工后的鱼片中多不饱和脂肪酸增加，而饱和脂肪酸和单不饱和脂肪酸水平降低。热降解发生在100至150℃之间。然而，加工后的样品出现强烈的吸热反应，但在100℃之前保持稳定。因此，微波技术在营养价值方面有一些提升，并且有潜力作为鳙鱼的一种有效保存方法。此外，干鱼片可能成为食品工业中鳙鱼的替代来源。
