Changes in the physicochemical properties, microstructure and sensory characteristics of shark dendeng using different drying methods.

摘要

Physicochemical properties, microstructure and sensory properties of dendeng made from shark flesh (Chiloscyllium sp.) after sun-, oven- and oven-vacuum-drying were were investigated. Before drying, 4 cm x 12 cm x 3 mm slices of shark meat were soaked in a mixture of sugar (20%), salt (1%), tamarind (4%), coriander (1.5%), galangal root (2.5%), ginger (0.5%), garlic (1.0%) and onion (1.0%) for 12 h. Drying was carried out until the moisture content reached 23-25%. Drying technique had little impact on nutrient contents, but significantly influenced colour properties (P < 0.05). Lightness values were lowest after vacuum drying (32.19) followed by oven drying (29.97) and sun drying (28.92). There were no significant differences in mineral contents except for Na levels, which were highest after sun drying. SEM revealed that different drying methods affected the compactness of the tissue structure. Sensory analysis indicated that all samples were moderately acceptable and did not reveal any significant differences between samples. However, shark dendeng prepared using oven drying was most preferred.