Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices

Abstract

The effects of moisture content of the pre-dehydrated fish slices, microwave (MW) power output, and vacuum degree on the quality of the savory crisp bighead carp slices were studied. The single factor tests indicated that, the optimal moisture content, microwave power output, and vacuum degree were 19.8 ± 2% (50 °C hot air drying for 3 h), 686 ± 3.5 W and 0.09 MPa, respectively. The results showed that proper moisture content of the pre-dehydrated fish slices and microwave power could increase the expansion ratio and crispness of the fish slices, and then improve the sensory quality of the finished products. The higher vacuum degree could enhance the puffing effect, improve the crispness of ..