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Baykal M, Çelik M, Çelik L, Küçükgülmez A. Comparative efficacy of different tenderizing agents and time on Physicochemical textural and organoleptic properties of squid ( Todarodes pacificus) muscle. Food Sci Nutr 2024; 12:204-215. [PMID: 38268907 PMCID: PMC10804095 DOI: 10.1002/fsn3.3751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/18/2023] [Accepted: 09/21/2023] [Indexed: 01/26/2024] Open
Abstract
This study aimed to investigate the chemical, physical, textural, and sensory properties of the squid (Todarodes pacificus) muscle during different tenderization agents (yeast, milk, and mineral water) and times (3, 6, 12, and 24 h). The results of the analyses showed that different treatments and their durations affected the dry matter, ash, lipid, and crude protein content of the squid. According to sodium dodecyl sulfate-polyacrylamide gel electrophoresis results, it was observed that there was a slight decrease in band intensities based on different treatments and their durations. However, no significant changes were observed in myosin actin and paramyosin bands. It was found that the hardness (359.7 N), cohesiveness (0.63), and gumminess (233.2 N) parameters increased at the 6th hour, decreased at the 12th hour, and increased again at the 24th hour of the treatment. According to the scanning electron microscopy results, the most affected groups by the application and duration were found to be the mineral water group at the 12th and 24th hours, and the milk group at the 24th hour. Fibers in all marinated squid muscles were observed to spring significantly more compared to the positive and negative control groups. The taste score was found to be significantly higher in the group treated with yeast for 3 h and it was evaluated by the panelists as the most delicious squid among all of the groups. As a result of the study, it was determined that the chemical, physical, and sensory properties of squid could be improved by marinating with yeast, milk, and mineral water for different durations.
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Affiliation(s)
- Mehtap Baykal
- Vocational School of Yumurtalık, Tourism and Hotel Management, Cukurova UniversityAdanaTurkey
| | - Mehmet Çelik
- Faculty of Ceyhan Veterinary Medicine, Cukurova UniversityAdanaTurkey
| | - Ladine Çelik
- Department of Animal Sciences, Agricultural FacultyCukurova UniversityAdanaTurkey
| | - Aygül Küçükgülmez
- Department of Seafood Processing TechnologyFaculty of Fisheries, Cukurova UniversityAdanaTurkey
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2
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Kian-Pour N. Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears. Foods 2023; 12:2466. [PMID: 37444204 DOI: 10.3390/foods12132466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 06/09/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
This research was conducted to determine the influences of biopolymer dip-coating pretreatments as a non-thermal green technology on the drying behavior, retention of bioactive compounds, and quality properties of pears. The fresh pears were washed, peeled, and diced into cubes of 5 × 5 mm with a 2 mm thickness and were dipped into 0.3% (w/v) solutions of sodium alginate (SA), pectin (PC), xanthan gum (XG), Arabic gum (AG), and gelatin (GE) before hot air drying (70 °C, 2.0 m/s). The weight loss of samples during drying was recorded online, and the moisture ratio (MR) and drying rate were plotted against drying time. Biopolymers significantly decreased the drying time (maximum 33.33% by SA) compared with uncoated samples except for XG. Moisture diffusion coefficients were determined according to Fick's second law of diffusion by plotting LnMR against drying time, and a linear regression analysis was applied to the data for the determination of moisture diffusion coefficients which ranged from 2.332 to 3.256 × 10-9 m2/s. The molecular transport of momentum, heat, and mass were determined from Newton's law of viscosity, Fourier's law, and Fick's law, respectively. The results indicated that the friction drag force, convective heat, and mass transfer coefficients were 6.104 × 10-6 N, 76.55 W/m2·K, and 0.0636 m/s, respectively. Mathematical modeling showed the suitability of the Midilli and Kucuk and the Peleg models for the prediction of drying and rehydration processes, respectively. Thermal conductivity, specific heat, and density of coated samples ranged from 0.559-0.579 (W/m·K), 3735-3859 (J/kg·K), and 850.90-883.26 (Kg/m3), respectively. The porosity was reduced due to the penetration of biopolymers into the cellular matrix of samples. The highest total polyphenol content and antioxidant activity belonged to the AG samples. The biopolymers covering the surface of samples produced a protection layer against the loss of bioactive compounds. Biopolymers can be successfully used as a non-thermal green process for improving the drying and quality characteristics of pears at the industrial level.
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Affiliation(s)
- Nasim Kian-Pour
- Gastronomy and Culinary Arts Department, Faculty of Fine Arts, Istanbul Aydin University, 34295 Istanbul, Turkey
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3
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Zhu Y, Chen X, Qiao K, Chen B, Xu M, Cai S, Shi W, Liu Z. Combined Effects of Cold and Hot Air Drying on Physicochemical Properties of Semi-Dried Takifugu obscurus Fillets. Foods 2023; 12:foods12081649. [PMID: 37107444 PMCID: PMC10137541 DOI: 10.3390/foods12081649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/10/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
The physicochemical properties of semi-dried Takifugu obscurus fillets in cold air drying (CAD), hot air drying (HAD), and cold and hot air combined drying (CHACD) were analyzed based on pH, water state, lipid oxidation, protein degradation, and microstructure, using a texture analyzer, low-field nuclear magnetic resonance, thiobarbituric acid, frozen sections, sodium dodecyl sulfate polyacrylamide gel electrophoresis, and differential scanning calorimetry. Water binding to the samples was enhanced by all three drying methods, and the immobilized water content of CHACD was between that of HAD and CAD. The pH of the semi-dried fillets was improved by CHACD. When compared to HAD and CAD, CHACD improved the springiness and chewiness of the fillets, especially cold air drying for 90 min (CAD-90), with values of 0.97 and 59.79 g, respectively. The muscle fibers were arranged compactly and clearly in CAD-90, having higher muscle toughness. CHACD reduced the drying time and degree of lipid oxidation compared to HAD and CAD. CAD better preserved protein composition, whereas HAD and CHACD promoted actin production; CHACD had a higher protein denaturation temperature (74.08-74.57 °C). CHACD results in better physicochemical properties than HAD or CAD, including shortened drying time, reduced lipid oxidation, enhanced protein stability, and denser tissue structure. These results provide a theoretical basis for selecting the appropriate drying method for T. obscurus in industrial applications.
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Affiliation(s)
- Ye Zhu
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xiaoting Chen
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Kun Qiao
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China
| | - Bei Chen
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China
| | - Min Xu
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Shuilin Cai
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China
| | - Wenzheng Shi
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zhiyu Liu
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China
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4
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Wang Z, Liu X, Du H, Sang Y, Xiao H, Tian G. Effect of boiling on water mobility, quality and structure characteristics of Mactra veneriformis during hot air drying. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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5
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Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09783-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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6
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Liu J, Zhao Y, Shi Q, Wu X, Fang Z. Water distribution, physicochemical and microstructural properties of scallop adductors as affected by different drying methods. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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Chen Q, Zhang Y, Jing L, Xiao N, Wu X, Shi W. Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming. Foods 2022; 11:foods11213502. [PMID: 36360113 PMCID: PMC9659030 DOI: 10.3390/foods11213502] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/11/2022] [Accepted: 10/19/2022] [Indexed: 11/06/2022] Open
Abstract
To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (Portunus trituberculatus), the moisture content, total nitrogen (TN), non-protein nitrogen (NPN), free amino acids (FAAs), flavor nucleotides, electronic tongue analysis, and sensory evaluation were determined. The results showed that the contents of NPN and total FAAs were the highest after crabs steamed for 10 min. Meanwhile, the AMP (adenosine monophosphate) content reached the maximum value (332.83 mg/100 g) and the taste active value (TAV) reached 6.67, which indicated that AMP contributes the most to the taste of steamed crab at 10 min. The electronic tongue distinguished the taste difference well, and the sensory score was the highest at 15 min. Combined with equivalent umami concentration (EUC) and TAV value, swimming crab (weight = 200 ± 20 g) steamed for 10–15 min tasted best.
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Affiliation(s)
- Qin Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yurui Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lunan Jing
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Naiyong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xugan Wu
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China
- Correspondence: (X.W.); (W.S.); Tel.: +86-15692165021 (X.W.); +86-15692165859 (W.S.)
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
- Correspondence: (X.W.); (W.S.); Tel.: +86-15692165021 (X.W.); +86-15692165859 (W.S.)
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8
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Schmidt CV, Mouritsen OG. Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications. Foods 2022; 11:foods11172559. [PMID: 36076747 PMCID: PMC9455610 DOI: 10.3390/foods11172559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 08/08/2022] [Accepted: 08/20/2022] [Indexed: 11/16/2022] Open
Abstract
Foods are complex systems due to their biological origin. Biological materials are soft matter hierarchically structured on all scales from molecules to tissues. The structure reflects the biological constraints of the organism and the function of the tissue. The structural properties influence the texture and hence the mouthfeel of foods prepared from the tissue, and the presence of flavour compounds is similarly determined by biological function. Cephalopods, such as squid, cuttlefish, and octopuses, are notoriously known for having challenging texture due to their muscles being muscular hydrostats with highly cross-linked collagen. Similar with other marine animals such as fish and crustaceans, cephalopods are rich in certain compounds such as free amino acids and free 5′-ribonucleotides that together elicit umami taste. Scientific investigations of culinary applications of cephalopods as foods must therefore involve mechanical studies (texture analysis), physicochemical measurements of thermodynamic properties (protein denaturation), as well as chemical analysis (taste and aroma compounds). The combination of such basic science investigations of food as a soft material along with an exploration of the gastronomic potential has been termed gastrophysics. In this review paper, we reviewed available gastrophysical studies of cephalopod structure, texture, and taste both as raw, soft material and in certain preparations.
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Study on nucleotide, myofibrillar protein biochemical properties and microstructure of freeze-dried scallop striated muscle during storage and rehydration. Food Res Int 2022; 158:111461. [DOI: 10.1016/j.foodres.2022.111461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/25/2022] [Accepted: 06/01/2022] [Indexed: 11/17/2022]
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10
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Protein degradation and aggregation in silver carp (Hypophthalmichthys molitrix) muscle during hot air drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113540] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Mathematical Description of Changes of Dried Apple Characteristics during Their Rehydration. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The mathematical description of changes of dried apples characteristics (mass gain, volume increase, dry matter loss, rehydration indices, and colour) during their rehydration was performed. The effect of conditions of both processes on model parameters were also considered. Apple slices (3 and 10 mm) and cubes (10 mm) were dried in natural convection (drying air velocity 0.01 m/s), forced convection (0.5 and 2 m/s), and fluidisation (6 m/s). Drying air temperatures (Td) were equal to 50, 60, and 70 °C. The rehydration process was carried out in distilled water at the temperatures (Tr) of 20, 45, 70, and 95 °C. Mass gain, volume increase, and dry matter loss were modelled using the following empirical models: Peleg, Pilosof–Boquet–Batholomai, Singh and Kulshrestha, Lewis (Newton), Henderson–Pabis, Page, and modified Page. Colour changes were described through applying the first-order model. Artificial neural networks (feedforward multilayer perceptron) were applied to make the rehydration indices and colour variations (ΔE) dependent on characteristic dimension, Td, drying air velocity, and Tr. The Page and the modified Page models can be considered to be the most appropriate in order to characterise the mass gain (RMSE = 0.0143–0.0619) and the volume increase (RMSE = 0.0142–0.1130), whereas the Peleg, Pilosof–Bouquet–Batholomai, and Singh and Kulshrestha models were found to be the most appropriate to characterise dry matter loss (RMSE = 0.0116–0.0454). The ANNs described rehydration indices and ΔE satisfactorily (RMSE = 0.0567–0.0802). Both considered process conditions influenced (although in different degree) the changes of the considered dried apple characteristics during their rehydration.
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12
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Castañeda‐López GG, Ulloa JA, Rosas‐Ulloa P, Ramírez‐Ramírez JC, Gutiérrez‐Leyva R, Silva‐Carrillo Y, Ulloa‐Rangel BE. Ultrasound use as a pretreatment for shrimp (
Litopenaeus
vannamei
) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15366] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - José Armando Ulloa
- Posgrado en Ciencias Biológico Agropecuarias Universidad Autónoma de Nayarit Xalisco Mexico
- Centro de Tecnología de Alimentos Universidad Autónoma de Nayarit Tepic Mexico
| | - Petra Rosas‐Ulloa
- Centro de Tecnología de Alimentos Universidad Autónoma de Nayarit Tepic Mexico
| | | | - Ranferi Gutiérrez‐Leyva
- Unidad Académica de Medicina Veterinaria y Zootecnia Universidad Autónoma de Nayarit Compostela Mexico
| | | | - Blanca Estela Ulloa‐Rangel
- Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas Universidad Autónoma de Nayarit Tepic Mexico
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13
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Yu D, Feng T, Jiang Q, Yang F, Gao P, Xu Y, Xia W. The change characteristics in moisture distribution, physical properties and protein denaturation of slightly salted silver carp (Hypophthalmichthys molitrix) fillets during cold/hot air drying processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110466] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Vapor-Stripping and Encapsulating to Construct Particles with Time-Controlled Asymmetry and Anisotropy. COATINGS 2020. [DOI: 10.3390/coatings10121248] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
An innovative chemical vapor sublimation and deposition (CVSD) process was shown to produce nanoscale anisotropic hybrid materials. Taking advantage of controlled thermodynamic properties and the mass transfer of molecules, this process allowed for water vapor sublimation from an iced template/substrate and stagewise vapor deposition of poly-p-xylylene onto the sublimating ice substrate. In this study, the use of sensitive soybean agglutinin (SBA) protein tubes was demonstrated as an example to prepare the anisotropic hybrid material based on the CVSD process. The rationale of a timing parameter, Δt, was controlled to program the sublimation of the SBA-ice templates and the deposition of poly-p-xylylene during the CVSD process. As a result of this control, a stripping stage occurred, during which SBA tubes were exposed on the particle surface, and a subsequent encapsulation stage enabled the transformation of the ice templates into a nanometer-sized anisotropic hybrid material of poly-p-xylylene as the matrix with encapsulated SBA tubes. The timing parameter Δt and the controlled stripping and encapsulating stages during CVSD represent a straightforward and intriguing mechanism stemming from physical chemistry fundamentals for the fabrication of hybrid materials from sensitive molecules and with predetermined sizes and asymmetrical shapes. A simulation analysis showed consistency with the experimental results and controllability of the timing mechanism with predictable particle sizes.
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Abstract
The effect of dried apple varieties on their rehydration characteristics was investigated. Four varieties of apples, Champion, Cortland, Grey Reinette and Ligol, were taken into consideration. Rehydration properties and color of apples were investigated. In order to examine the influence of apple variety on its rehydration properties, the process of rehydration was modeled. The model parameters obtained for investigated apple varieties were compared. Apple cubes were dried in a tunnel dryer (air temperature 60 °C and air velocity 2 m/s) and next rehydrated in distilled water at temperature: 20, 45 and 70 °C. Mass, dry matter mass, volume and color attributes of apples (raw, dried and rehydrated) were measured. The process of rehydration was modeled using empirical (Peleg and Weibull models) and theoretical (the Fick’s second law) models. Results of the analysis showed that the apple variety affects values of mass and volume increase, dry matter decrease and color of the rehydrated apple. Discussed parameters were also affected by rehydration temperature. Fick’s second law model can be considered as the most appropriate. Apple variety and rehydration temperature influenced the values of the model’s constants. Obtained values enabled attempts of the explanation of the rehydration course. It can be stated that apple var. Champion showed a greater rate of water absorption during the entire process of rehydration than other investigated varieties.
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Tamarit‐Pino Y, Batías‐Montes JM, Segura‐Ponce LA, Guzmán‐Meza MF, Quevedo‐León RA. Shelf‐life prediction and quality changes in dried Chilean sea cucumber (
Athyonidium chilensis
) during accelerated storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14644] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Effect of electrohydrodynamic pretreatment on drying rate and rehydration properties of Chilean sea cucumber (Athyonidium chilensis). FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Li DY, Liu ZQ, Liu B, Qi Y, Liu YX, Liu XY, Qin L, Zhou DY, Shahidi F. Effect of protein oxidation and degradation on texture deterioration of ready-to-eat shrimps during storage. J Food Sci 2020; 85:2673-2680. [PMID: 32790209 DOI: 10.1111/1750-3841.15370] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 05/12/2020] [Accepted: 05/14/2020] [Indexed: 11/28/2022]
Abstract
The impact of protein oxidation and degradation on texture deterioration of ready-to-eat (RTE) shrimps during storage was investigated. The deterioration in texture during storage was manifested by decreased instrumental hardness, elasticity, chewiness, and recoverability. The occurrence of protein oxidation was revealed by a significant increase in the contents of free radicals and carbonyls. The increases in trichloroacetic acid-soluble peptide (TCA-soluble peptide) content and myofibril fragmentation index (MFI) were also observed, suggesting the degradation of protein. Pearson correlation analysis showed that the decreased instrumental texture parameters were negatively correlated with the increased carbonyl content, TCA-soluble peptide, MFI, porosity, and pore size as well as the decreased water-holding capacity (WHC), thus, it was hypothesized that protein oxidation and degradation were responsible for changes in the microstructure and reduction of WHC, which ultimately resulted in texture deterioration of RTE shrimps.
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Affiliation(s)
- De-Yang Li
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Zi-Qiang Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Bing Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Yan Qi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Yu-Xin Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Xiao-Yang Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Lei Qin
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3 × 9, Canada
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Malaikritsanachalee P, Choosri W, Choosri T. Study on intermittent low‐pressure superheated steam drying: Effect on drying kinetics and quality changes in ripe mangoes. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14669] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pak Malaikritsanachalee
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | - Withu Choosri
- Department of Food Technology Faculty of Science Ramkhamhaeng University Bangkok Thailand
| | - Touchpong Choosri
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
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20
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Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review. Processes (Basel) 2020. [DOI: 10.3390/pr8030354] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Freeze-drying is an important processing unit operation in food powder production. It offers dehydrated products with extended shelf life and high quality. Unfortunately, food quality attributes and grinding characteristics are affected significantly during the drying process due to the glass transition temperature (during drying operation) and stress generated (during grinding operation) in the food structure. However, it has been successfully applied to several biological materials ranging from animal products to plants products owning to its specific advantages. Recently, the market demands for freeze-dried and ground food products such as spices, vegetables, and fruits are on the increase. In this study, the effect of the freeze-drying process on quality attributes, such as structural changes, the influence of glass transition during grinding, together with the effect on grinding efficiency in terms of energy requirement, grinding yield, and morphological changes in the powder as a result of temperature, drying time were discussed. An overview of models for drying kinetics for freeze-dried food sample, and grinding characteristics developed to optimize the drying processes, and a prediction of the grinding characteristics are also provided. Some limitations of the drying process during grinding are also discussed together with innovative methods to improve the drying and grinding processes.
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21
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Effects of Different Softening Processes on the Hardness and Quality of Thawed Neritic Squid (Uroteuthis edulis) Muscle. Processes (Basel) 2020. [DOI: 10.3390/pr8020135] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
While attempting to develop a soft, seafood-based product as a potential food item for senior citizens, we evaluated the effects of different softening methods on the hardness and quality of thawed muscular mantle tissue of the neritic squid (Uroteuthis edulis) versus controls. Comparisons were made among injection with proteolytic enzymes (papain, bromelain); soaking in these enzymes or in alkali solutions (NaHCO3, NaOH); various soaking regimes combined with either orbital shaking under vacuum, ultrasonic processing, or ultrasonic cleaning; or hot-air drying and rehydration. Elderly panelists’ sensory impressions of thawed and heat-sterilized squid mantle subjected to these treatments were recorded, together with the total volatile basic nitrogen (TVBN), pH, color, protein breakdown profile (SDS-PAGE), and histological characteristics of thawed squid mantle subjected to the same treatments but not heat-sterilized. TVBN measurements showed that squid mantle remained in a close-to-fresh state under all treatments except for hot-air drying. The pH and hardness decreased and the muscles turned white when soaked in either enzymes or alkali. Orbital shaking under vacuum while soaking in 0.3% papain for 12 h produced the softest product, the next softest being obtained by injection with 0.3% papain. After orbital shaking under vacuum in 1.0% papain, protein degradation was confirmed by SDS-PAGE, and broken muscle fibers were evident in histological sections. Sensory evaluation panelists with unimpeded chewing ability rated mushy, papain-treated squid mantle poorly. Soaking in 2% NaHCO3 in an ultrasonic processor, following by washing out of the alkali, proved to be a better tenderizing method than either enzyme treatment or hot-air drying for neritic squid mantle intended for consumption by senior citizens.
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Olvera Ríos YA, Armando Ulloa J, Rosas Ulloa P, Bautista Rosales PU, Ramírez Ramírez JC, Gutiérrez Leyva R, Silva Carrillo Y. Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2019.1702106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | - José Armando Ulloa
- Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Xalisco, México
- Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, México
| | - Petra Rosas Ulloa
- Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, México
| | - Pedro Ulises Bautista Rosales
- Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Xalisco, México
- Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, México
| | | | - Ranferi Gutiérrez Leyva
- Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Compostela, México
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Shi Q, Tian Y, Zhu L, Zhao Y. Effects of sodium alginate-based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4781-4792. [PMID: 30953363 DOI: 10.1002/jsfa.9728] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Revised: 03/30/2019] [Accepted: 04/03/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Drying efficiency and quality maintenance are the major concerns of both manufactures and consumers. Heat pump drying (HPD) is suitable for heat sensitive foodstuffs due to its ability to independently control the drying operation parameters. However, lower drying rate and energy efficiency in the later period of HPD are the bottlenecks that restrain its application. A novel approach using hydrocolloids as pretreatment coatings prior to drying was designed to solve these problems. The effects of sodium alginate (SA) coating, drying temperatures and air velocities on the drying characteristics and quality attributes of scallop adductors were evaluated. RESULTS Drying took place in the falling rate period. Drying time decreased with increasing temperature, air velocity and SA coating. The Two Term model and the Wang and Singh model gained the best fit for thin-layer drying of scallop adductors and SA film, respectively. Effective moisture diffusivity increased with temperature, velocity and SA coating and were in the range 7.352-14.620 × 10-11 , 9.890-17.100 × 10-11 and 2.348-4.604 × 10-10 m2 s-1 for uncoated scallop adductors, SA coated scallop adductors and SA films, respectively. The activation energies for SA films, coated and uncoated scallop adductors were 17.07, 20.78 and 26.17 kJ mol-1 , respectively. Dried scallop adductors with SA coating pretreatment exhibited a significant lower value of shrinkage rate and hardness, and higher value of toughness than uncoated ones at 30 °C and 2.0 m s-1 (P < 0.05). CONCLUSION Hydrocolloid coating is a promising pretreatment in improving HPD efficiency and enhancing quality attributes of dried scallop adductors. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Yuan Tian
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Lanlan Zhu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
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Irfan Febriansyah M, Sukarno S, Fardiaz D. KARAKTERISTIK MUTU FISIK TEKWAN KERING DENGAN RASIO IKAN BERBEDA. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.1.64] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid ( Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment. J FOOD QUALITY 2019. [DOI: 10.1155/2019/8721725] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.
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Long J, Wang F, Jiao A, Xu X, Xie Z, Jin Z. Preparation, characterization and physicochemical properties of novel low-phosphorus egg yolk protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1740-1747. [PMID: 30226268 DOI: 10.1002/jsfa.9363] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 07/13/2018] [Accepted: 09/09/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND In order to supply adequate dietary protein for chronic kidney disease (CKD) patients while simultaneously controlling phosphorus intake, a novel method was developed for the preparation of low-phosphorus egg yolk protein (LPYP) using alkaline protease auxiliary dephosphorization. In addition, the physicochemical properties of LPYP were studied. RESULTS In comparison with raw egg yolk protein (RYP) and defatted egg yolk protein (DFYP), LPYP was found to exhibit differences in amino acid (AA) composition, protein secondary structure, surface hydrophobicity, solubility and emulsion stability. It was observed that dephosphorization improved the AA composition, soluble protein content and dissolution stability of egg yolk protein. In addition, phosphate groups were found to impose a critical influence on the emulsion stability and particle size distribution. The final phosphorus to protein mass ratio (P/Pro) of LPYP was 5.64, which met the requirements of a protein diet for CKD patients. The FAO/WHO mode closeness and stability coefficient were 0.958 and 98.62% respectively. CONCLUSION LPYP can be effectively obtained by alkaline protease hydrolysis and subsequent alkali dephosphorization. The prepared LPYP can be considered to be a type of safe and suitable protein resource for CKD patients. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Fang Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Aiquan Jiao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Zhengjun Xie
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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Feng Y, Yu X, Yagoub AEA, Xu B, Wu B, Zhang L, Zhou C. Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration as a novel method for garlic slices dehydration. ULTRASONICS SONOCHEMISTRY 2019; 50:363-372. [PMID: 30293737 DOI: 10.1016/j.ultsonch.2018.09.038] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 09/19/2018] [Accepted: 09/28/2018] [Indexed: 05/28/2023]
Abstract
This study investigated the effects of multi-frequency mode ultrasound and vacuum technology on the water loss (WL) of garlic slices during osmotic dehydration (OD), and their effects on the microstructure of garlic. A new method of OD for garlic slices was proposed - Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration (VUOD). The results indicated that the WL of the garlic slices treated with VUOD (21.12%) was significantly (p < 0.05) higher than slices treated with normally OD (NOD) (10.67%), vacuum pretreatment OD (VOD) (14.18%), and multi-frequency mode ultrasound assisted OD (UOD) (11.20-13.56%). A mass transfer mechanism of VUOD was proposed. Low-field nuclear magnetic resonance results quantified the moisture migration in the vacuole, cytoplasm and intercellular space, and the cell wall of garlic cells. The quality properties (allicin content, surface color change and firmness) of VUOD treated garlic slices are predominately better than NOD, VOD and UOD treated samples.
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Affiliation(s)
- Yabin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | | | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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Wang Q, Liu B, Cao J, Li C, Duan Z. The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12956] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qi Wang
- National R&D Branch Center for Tilapia Processing; College of Food Science and Technology, Hainan University; Haikou China
| | - Bing Liu
- National R&D Branch Center for Tilapia Processing; College of Food Science and Technology, Hainan University; Haikou China
- School of Food and Bioengineering; Hezhou China
| | - Jun Cao
- National R&D Branch Center for Tilapia Processing; College of Food Science and Technology, Hainan University; Haikou China
| | - Chuan Li
- National R&D Branch Center for Tilapia Processing; College of Food Science and Technology, Hainan University; Haikou China
| | - Zhenhua Duan
- National R&D Branch Center for Tilapia Processing; College of Food Science and Technology, Hainan University; Haikou China
- School of Food and Bioengineering; Hezhou China
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Apple Cubes Drying and Rehydration. Multiobjective Optimization of the Processes. SUSTAINABILITY 2018. [DOI: 10.3390/su10114126] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of convective drying temperature (Td), air velocity (v), rehydration temperature (Tr), and kind of rehydrating medium (pH) was studied on the following apple quality parameters: water absorption capacity (WAC), volume ratio (VR) color difference (CD). To model, simulate, and optimize parameters of the drying and rehydration processes hybrid methods artificial neural network and multiobjective genetic algorithm (MOGA) were developed. MOGA was adapted to the apple tissue, where the simultaneous minimization of CD and VR and the maximization of WAC were considered. The following parameters range were applied, 50 ≤ Td ≤ 70 °C and 0.01 ≤ v ≤ 6 m/s for drying and 20 ≤ Tr ≤ 95 °C for rehydration. Distilled water (pH = 5.45), 0.5% solution of citric acid (pH = 2.12), and apple juice (pH = 3.20) were used as rehydrating media. For determining the rehydrated apple quality parameters the mathematical formulas were developed. The following best result was found. Td = 50.1 °C, v = 4.0 m/s, Tr = 20.1 °C, and pH = 2.1. The values of WAC, VR, and CD were determined as 4.93, 0.44, and 0.46, respectively. Experimental verification was done, the maximum error of modeling was lower than 5.6%.
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Feng X, Zhu Y, Liu Q, Lai S, Yang H. Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1963-7] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Dynamics of water mobility and distribution in Sur clam (Mactra chinensis) during dehydration and rehydration processes assessed by low-field NMR and MRI. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9512-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Feng X, Fu C, Yang H. Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.024] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Low temperature cleanup combined with magnetic nanoparticle extraction to determine pyrethroids residue in vegetables oils. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.036] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology. J FOOD QUALITY 2017. [DOI: 10.1155/2017/9761356] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to investigate the effects of drying temperature (50–70°C) and drying time (3–5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color (L⁎, a⁎, b⁎), shear force, and overall acceptability were evaluated as responses. Increased drying times and higher temperatures significantly reduced the moisture content and water activity of SLS from 9.07% to 4.76% and 0.136 to 0.056, respectively (p<0.05). There was no significant difference in the L⁎ and a⁎ values under different drying conditions. The quadratic effect of temperature and time was observed for the b⁎ value and overall acceptability of SLS. For shear force, a quadratic and interaction term for drying temperature and time on shear force was observed. In conclusion, the recommended optimal hot air-drying conditions for SLS are temperature and time of 70°C and 3 h, respectively.
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Zhang L, Huang X, Miao S, Zeng S, Zhang Y, Zheng B. Ultrasound-Assisted Rehydration of Dried Sea Cucumber (Stichopus japonicus) – Kinetics. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2016-0116] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Sea cucumbers are popular traditional tonic foods in Asia and the Middle East and are often dried for storage or sale. Rehydration of dried sea cucumber is a necessary step before further processing. The kinetics for ultrasound-assisted rehydration were mathematically described using mechanistic (Fick’s diffusion) and empirical (Peleg’s equation, Weibull model) models. The effective diffusivities of water transport with ultrasound were in the range of 0.182 mm2 min–1–0.197 mm2 min–1, which was greater than the value of the control, at 0.179 mm2 min–1, considering Fick’s diffusion. Peleg’s equation was concluded to be the best model to predict the ultrasound-assisted rehydration of dried sea cucumber. Its rehydration efficiency was increased 16-fold by ultrasound and rehydration time was reduced up to 45 h, the sea cucumbers did not show any negative effects on their texture properties after rehydration.
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Zhang Y, Dai B, Deng Y, Zhao Y. In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids ( Todarodes pacificus ). Food Chem 2016; 203:258-266. [DOI: 10.1016/j.foodchem.2016.02.072] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2015] [Revised: 01/02/2016] [Accepted: 02/09/2016] [Indexed: 12/22/2022]
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Tribuzi G, Laurindo JB. Dehydration and Rehydration of Cooked Mussels. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0275] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study was to investigate different drying methods (oven-drying, vacuum-drying, and freeze-drying) applied to cooked mussels meat and the resulting rehydration and water-holding capacity. Drying curves were obtained using an online weighting system that allows continuous monitoring of sample weight during processing. The influence of the processing temperature on the drying rates and on the properties of dehydrated samples was assessed. In the studied conditions, freeze-drying presented higher drying rates and less structure alterations compared to the other drying methods investigated. The equilibrium rehydration capacity of oven-dried and vacuum-dried mussels was about 37 % lower than rehydration capacity of freeze-dried samples for the rehydration performed at 20 °C and about 21 % lower for rehydration performed at 80 °C.
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Yue J, Zhang Y, Jin Y, Deng Y, Zhao Y. Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles. Food Chem 2015; 194:12-9. [PMID: 26471521 DOI: 10.1016/j.foodchem.2015.07.134] [Citation(s) in RCA: 78] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2015] [Revised: 07/06/2015] [Accepted: 07/28/2015] [Indexed: 01/10/2023]
Abstract
The effects of high hydrostatic pressure processing (HHP at 200, 400 or 600MPa) on non-volatile and volatile compounds of squid muscles during 10-day storage at 4°C were investigated. HHP increased the concentrations of Cl(-) and volatile compounds, reduced the level of PO4(3-), but did not affect the contents of 5'-uridine monophosphate (UMP), 5'-guanosine monophosphate (GMP), 5'-inosine monophosphate (IMP), Na(+) and Ca(2+) in squids on Day 0. At 600MPa, squids had the highest levels of 5'-adenosine monophosphate, Cl(-) and lactic acid, but the lowest contents of CMP and volatile compounds on Day 10. Essential free amino acids and succinic acids were lower on Day 0 than on Day 10. HHP at 200MPa caused higher equivalent umami concentration (EUC) on Day 0, and the EUC decreased with increasing pressure on Day 10. Generally, HHP at 200MPa was beneficial for improving EUC and volatile compounds of squids.
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Affiliation(s)
- Jin Yue
- Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Bor S. Luh Food Safety Center, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China
| | - Yifeng Zhang
- Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Bor S. Luh Food Safety Center, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China
| | - Yafang Jin
- Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Bor S. Luh Food Safety Center, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China
| | - Yun Deng
- Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Bor S. Luh Food Safety Center, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
| | - Yanyun Zhao
- Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR, United States
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Kowalczyk D, Kordowska-Wiater M, Nowak J, Baraniak B. Characterization of films based on chitosan lactate and its blends with oxidized starch and gelatin. Int J Biol Macromol 2015; 77:350-9. [DOI: 10.1016/j.ijbiomac.2015.03.032] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2014] [Revised: 03/10/2015] [Accepted: 03/12/2015] [Indexed: 11/28/2022]
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Zhang Y, Jiao S, Lian Z, Deng Y, Zhao Y. Effect of Single- and Two-Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus). J Food Sci 2015; 80:E1012-20. [DOI: 10.1111/1750-3841.12851] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Accepted: 02/16/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Yifeng Zhang
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Shunshan Jiao
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Zixuan Lian
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Yun Deng
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Yanyun Zhao
- Dept. of Food Science & Technology; Oregon State Univ; Corvallis Oreg. 97331 U.S.A
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Deng Y, Luo Y, Wang Y, Zhao Y. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets. Food Chem 2014; 171:168-76. [PMID: 25308657 DOI: 10.1016/j.foodchem.2014.09.002] [Citation(s) in RCA: 121] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2014] [Revised: 08/28/2014] [Accepted: 09/01/2014] [Indexed: 12/27/2022]
Abstract
The impacts of freeze drying (FD), hot-air drying (AD), and heat pump drying (HPD) on myosin structure, amino acid composition, protein digestibility and volatile compounds of squid (Todarodes pacificus) fillets were evaluated. Freeze-dried squids showed similar amino acid composition to that of raw squids, but differed from that of AD and HPD samples. The percentage of in vitro digestibility followed the order of FD (76.81%)>HPD (70.51%)>raw (67.99%)>AD (61.47%) samples. AD caused more damage to squid myosin structure than HPD, while FD effectively retained the myosin integrity. Drying decreased total number of volatile compounds, but increased the content of total volatile compounds based on GC × GC-TOFMS results. HPD and AD samples had the highest and lowest total numbers and contents of volatiles, respectively. In general, FD provided squids with the best quality, followed by HPD. Considering the production cost and product quality, HPD demonstrated the potential for industrial application.
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Affiliation(s)
- Yun Deng
- Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China
| | - Yali Luo
- Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China
| | - Yuegang Wang
- Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China
| | - Yanyun Zhao
- Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China; Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR, United States.
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