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In this study, five drying methods (hot air drying [HD], light wave drying [LD], far infrared drying [FID], freeze drying [FD], and heat pump drying [HPD]) were applied to dry Sargassum fusiforme. The color, rehydration rate (RR), and volatile flavor substances of dried S. fusiforme were compared and analyzed, and the content, molecular weight (Mw), monosaccharide composition, and antioxidant activity of dried S. fusiforme crude polysaccharides (SFCPs) were analyzed. The results showed that S. fusiforme dried by different drying methods showed different colors. FD produced S. fusiforme with better RR (p < 0.05). The Mw of the SFCPs were 624.06, 534.86, 683.00, 1077.13, and 981.91 kDa, respectively, for HD, LD, FID, FD, and HPD. The Mw and DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) radical scavenging rates of SFCP‐FD were greater than those of the remaining four drying methods; however, the ABTS (2,2 ′‐azobis‐3‐ethylbenzothiazoline‐6‐sulfonic acid) and OH (hydroxyl) radical scavenging rates were highest in the SFCP‐HPD. GC‐IMS analysis showed that the drying method affected the content and composition of volatile flavor compounds. Principal component analysis (PCA) analysis indicated that the flavors of dried S. fusiforme were quite different from that of fresh S. fusiforme, and the flavors of HD, LD, and FID were similar, while the flavors of FD and HPD were similar. [ABSTRACT FROM AUTHOR]

This study investigated the effects of different roasting methods (45% light wave and 55% microwave roasting, 70% light wave and 30% microwave roasting, 100% light wave roasting, far-infrared roasting, and oven roasting) on the quality of roasted large yellow croaker. The quality was evaluated using sensory evaluation, texture characteristics, color differences, moisture content, and volatile flavor substances. In this context, different roasting methods can affect the color, taste, and flavor of large yellow croaker fish, significantly improving the overall acceptance of roasted fish. The results showed that after 45% light wave and 55% microwave roasting, the elasticity of fish meat was maintained, the hardness of fish meat was reduced, the moisture content and distribution were changed, and the taste was the best. Far-infrared roasting and 45% light wave and 55% microwave roasting had a significant effect on the color of large yellow croaker samples and improved the sensory evaluation score. Forty-six volatile compounds were detected using gas chromatography–mass spectrometry. After roasting, the oxidation and Maillard reactions of lipids and proteins were increased, with the 45% light wave and 55% microwave roasting giving the highest variety of volatile flavor substance products. [ABSTRACT FROM AUTHOR]