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 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 optimum processing parameters were finally determined as that the moisture content of the pre-dehydrated fish slices controlled at 15.3 ± 1% (50 °C hot air drying for 3.5 h), microwave power output selected at 686 ± 3.5 W, microwave heating for 12 s at vacuum degree of 0.095 MPa, and then heating for another 10 s after balanced for 1 min.
As to fish products that have been dehydrated, the authors hypothesized that fish jerky would likely have mercury concentrations that were several times higher than found in fresh fish.
For example, the use of tung oil in various combinations with linseed oil was recommended [2, 22] as well as the use of other drying or semi-drying oils such as perilla, oiticica, soybean, fish and dehydrated castor oil [11].
Paraffin Embedding and H&E staining: the fish were dehydrated in alcohol, decalcificated in 0.25M EDTA, cleared in xilene and infiltrated with paraffin.
Irradiation technology has been used for decontamination and/or sterilization of dehydrated vegetables, fruits, meats, poultry, fish, and seafood in order to improve product safety and shelf life (Arvanitoyannis et al. 2009; Lacroix and Ouattara 2000).
For fluorescence in situ hybridization (FISH), slides were dehydrated in an ethanol series (70, 80 and 96 %, 3 min each) and stored in a freezer (−20 °C).
There's "yellowtail pastrami," house-cured slices of fish garnished with candied dehydrated olives.
They are fed to prawns in Asia, sold as novelty "Sea-Monkeys," sold either live or dehydrated in pet stores as a fish food, and used in testing of toxins, drugs, and other chemicals.
In short, the fish samples were briefly dehydrated in 70 % ethanol, and placed in 1 g/l alizarin red; 0.5 % KOH for 3 days.
