Impact of air-impingement jet drying on the quality and flavor of Red Sea bream surimi powder

The effects of air-impingement jet drying (AID) at temperature of 40–70 °C on red sea bream surimi powder were studied. Results showed that water activity was below 0.5 in all groups. Total volatile basic nitrogen (TVB-N) levels were significantly below 30 mg/100 g. The 40 °C treatment group showed the most uniform surface morphology after rehydration, with the highest water-holding capacity (WHC) and gel strength. Fourier transform infrared (FTIR) spectroscopy revealed changes in C–H, C = O, C = C, and CH2 groups. Lactic acid, citric acid, and succinic acid contributed significantly to the taste, while 5′-nucleotides contributed relatively less. Electronic tongue showed that T40 was more bitter and aftertaste, while the electronic nose revealed that T70 had higher levels of inorganic sulfides, nitrogen oxides, short-chain alkanes, and aromatic compounds. Overall, T50 represents the optimal conditions for AID-dried surimi powder. These findings provide a scientific foundation for optimizing the AID drying process.