Sensory, chemical, microbial load and fatty acid composition changes of Silver carp (Hypophthalmichthys molitrix) after thermal drying process, vacuum packaging and holding in 4 °C

The sensory attributes, chemical indices, microbial load and fatty acid composition of Silver carp were investigated as affected by thermal drying. The samples were dried at 60 °C for 4-24 h using a laboratory dryer, and stored at 4 °C. Temperature and time were recorded until moisture reduced to 35%. The products were packed under atmospheric and vacuum conditions. The results showed that there were no effects on sensory attributes, microbial load, pH and FFA. However drying significantly (p