The effect and mechanism of four drying methods on the quality of tilapia fillet products

Abstract Tilapia ( Oreochromis niloticus ) holds a major position in the fishery market worldwide. This study aimed to investigate effect of four drying methods, namely vacuum freeze (VFD), microwave (VMD), hot air (HAD) and (MD), on texture, amino acids, microstructure, lipid oxidation protein degradation tilapia fillets. The results showed that combined with refrigeration (VFD) or VMD had better color, chromatic aberration, shrinkage ratio microstructure. total essential acid content (31.16%), α‐helical (28.06%) structure denaturation temperature nonthermal VFD were higher than VMD, HAD MD methods. In thermal processing, some advantages stability, flavor compared products. Therefore, method was discovered have prospects for use processing. considered appropriate fillets high product quality stability. Meanwhile, considering its efficiency, energy consumption, best potential methods employed dry