Synergistic effects of glucose addition and vacuum drying on quality improvement of semi‐dried grass carp fillets and underlying mechanisms

Key Points

• The study aims to explore how glucose addition and vacuum drying can enhance the quality of semi-dried grass carp fillets.
• Applied vacuum drying technique to semi-dried grass carp fillets
• Added glucose to assess impact on quality
• Analyzed physicochemical properties and flavor retention
• Semi-dried fillets showed improved physicochemical properties with glucose addition
• Enhanced flavor retention in treated fillets compared to controls

Abstract