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Title Evaluation of phisicochemical characteristics of microwave vacuum dried mackerel and inhibition of oxidation by essential oils
 
Names Viji, P.
Sai, K.S.S.
Jesmi, D.
Das, P.H.D.
Rao, B.M.
Ravishankar, C.N.
Date Issued 2019 (iso8601)
Abstract In the present study, Indian mackerel was dried
by microwave vacuum drying (MVD) method and compared
its physico chemical quality to mackerel dried by hot
air drying (HAD) method. Antioxidant effects of thyme oil
(TMO) and clove leaf oils (CLO) during storage were also
evaluated. Brine salted mackerel was dried in hot air oven
(50–55 C) and microwave vacuum dryer (600 W and
600 Hg mm). For essential oil treatment, mackerel was
dipped in 0.75% TMO and CLO for 5 min. Moisture
content of MVD and HAD samples was reduced to
30–32% in 1.2 h and 12 h, respectively. Rehydration
ability and water absorption index of MVD samples were
significantly higher to that of HAD samples. Mackerel
dried by HAD showed significantly higher salt soluble and
water soluble protein nitrogen fractions than that of MVD
samples. Significantly higher hardness and chewiness values
were observed for HAD samples. Color and appearance
of uncooked MVD sample was superior to that of HAD
samples. As per the results of PV and TBARS, TMO
exhibited better antioxidant effect compared to CLO. The
study demonstrated that fast drying can be achieved by
microwave vacuum dryer and it can produce dried fish
having better sensory and textural attributes.
Genre Article
Identifier J Food Sci Technol. 56(4):1890–1898