Effect of Dehydration Degree on the Quality of Fried Channel Catfish

Abstract:

To investigate the effect of dehydration degree （non-dehydration，75%、70%、65%、60%） on the quality of fried catfish， color，texture，oil content，peroxide value，thiobarbituric acid （TBA） and the acid value were measured in this study. The results showed that TBA was increased with the increasing degree of dehydration and decreasing water content，while the peroxide value was increased at first and then decreased，which indicated higher lipid oxidation. However，oil content showed the same level as the water content. Sensory analysis showed that moderate dehydration could improve the color of fried catfish and increase hardness and chewiness of the flesh.