The present study aimed to investigate the effect of different microwave pre-drying times under hot-air-drying processes on the quality properties and sensory evaluation of () The colour, proximate analysis, amino acid content, fat oxidation, and volatile components of dried were determined. Microwave pre-drying could significantly ( 0.05) increase the drying rate and shorten the drying time. The results of colour, proximate analysis, and amino acid content indicated that microwave pre-drying could improve the quality of the product, resulting in dried with less of a loss in nutrients. The samples that underwent microwave pre-drying had a high degree of fatty acid oxidation and low monounsaturated fatty acid content, which facilitated the formation of volatile components. Additionally, the MAD-2 and MAD-3 groups had high relative contents of aldehydes and hydrocarbons, and the FD group had the highest relative content of esters found in the samples. The relative content of ketones and alcohols did not differ significantly between the different drying groups. The finding of this study has important potential for enhancing the quality and aroma of dry products with microwave pre-drying during the drying process.
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| http://dx.doi.org/10.3390/foods12040733 | DOI Listing |
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