Properties, Palatability and Preservation of Hot-air-dry and Freeze-dry Powder of Red Sea Bream (Pagrus major)

Abstract

  In this study, the properties, preservability, and preferences of hot-air-dried and freeze-dried red sea bream (Pagrus major) powder were evaluated. Freeze-dried sample surfaces were found to be rougher, and volumes were approximately 1.5 times larger than those of hot-air-dried samples. Sensory evaluation revealed that freeze-dried samples were softer and less rough than hot-air-dried samples. The same results were obtained by sliding measurements using a creep meter, indicating that the powder samples may be suitable for evaluation. Palatability by sensory evaluation found that both samples were appealing in appearance, aroma, flavor, and overall desirability. No significant difference between the samples was identified. Preservation characteristics showed no difference in lipid oxidation between drying methods, but browning was more pronounced in hot-air-dried samples. It is thus possible to select an appropriate drying method for each application: using freeze-dried samples when the natural color of red sea bream meat and soft texture are desirable, and hot-air-dried samples when the roasting aroma and hard texture are desired.