1
|
Tian HH, Huang XH, Qin L. Insights into application progress of seafood processing technologies and their implications on flavor: a review. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37788446 DOI: 10.1080/10408398.2023.2263893] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
Seafood tends to be highly vulnerable to spoilage and deterioration due to biochemical reactions and microbial contaminations, which requires appropriate processing technologies to improve or maintain its quality. Flavor, as an indispensable aspect reflecting the quality profile of seafood and influencing the final choice of consumers, is closely related to the processing technologies adopted. This review gives updated information on traditional and emerging processing technologies used in seafood processing and their implications on flavor. Traditional processing technologies, especially thermal treatment, effectively deactivate microorganisms to enhance seafood safety and prolong its shelf life. Nonetheless, these methods come with limitations, including reduced processing efficiency, increased energy consumption, and alterations in flavor, color, and texture due to overheating. Emerging processing technologies like microwave heating, infrared heating, high pressure processing, cold plasma, pulsed electric field, and ultrasound show alternative effects to traditional technologies. In addition to deactivating microorganisms and extending shelf life, these technologies can also safeguard the sensory quality of seafood. This review discusses emerging processing technologies in seafood and covers their principles, applications, developments, advantages, and limitations. In addition, this review examines the potential synergies that can arise from combining certain processing technologies in seafood processing.
Collapse
Affiliation(s)
- He-He Tian
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xu-Hui Huang
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Lei Qin
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| |
Collapse
|
2
|
Huo J, Yao H, Li J, Wang J, Benjakul S, Zhang B. Comparison of physicochemical and volatile flavor properties of neon flying squid ( Ommastrephes bartramii), jumbo squid ( Dosidicus gigas), and Argentine shortfin squid ( Illex argentinus) during chilled storage. Front Nutr 2023; 10:1195944. [PMID: 37255939 PMCID: PMC10225736 DOI: 10.3389/fnut.2023.1195944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023] Open
Abstract
The difference and similarities in the physicochemical and volatile flavor properties were determined in neon flying squid (OB), jumbo squid (DG), and Argentine squid (IA) mantles during 8 days of chilled storage. Physicochemical analysis indicated the chilled conditions induced rapid increases in pH value, total volatile basic nitrogen (TVBN), and carbonyl and malondialdehyde (MDA) content of the three squid species. In addition, myofibrillar protein (MP) content decreased and springiness in the OB, DG, and IA mantle samples declined with the extension of storage time. Importantly, OB mantles presented less chemical stability than the other two squid samples during 8 days of chilled storage. In addition, histological observations suggest DG mantle tissues presented more compact structures than those of the other two samples. Volatile flavor analysis showed propionaldehyde, 3-pentanone, trimethylamine, 3-furanmethanol, 2-methyl butyric acid, and 2-butanone were highly abundant in the squid mantles after storage, likely resulting from decomposition, oxidation, and degradation of proteins and lipids in the squid mantle, which varied with different squid species. The findings provide insight into the performance of three squid species during chilled storage.
Collapse
Affiliation(s)
- Jiancong Huo
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Hui Yao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jiagen Li
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jinmei Wang
- Rongcheng Taixiang Food Co., Ltd., Rongcheng, China
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Songkhla, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| |
Collapse
|
3
|
Huang PH, Hou CY, Hsieh CW, Cheng KC, Ciou JY, Qiu YT, Huang CC, Hazeena SH. Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1590-1599. [PMID: 37033313 PMCID: PMC10076472 DOI: 10.1007/s13197-023-05702-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2023] [Accepted: 02/20/2023] [Indexed: 03/06/2023]
Abstract
Globally, the Peruvian squid (Dosidicus gigas) has the highest productivity among squid species. However, due to its high-water content and astringent taste, it has limited fresh food value. This study used Peruvian squid meat as the primary material to prepare thin slices of dried squid meat paper mixed with pork. Here, different proportions (20, 40, 60, 80, and 100%, while 0% as the control group) of squid surimi have used to mix with pork for the meat paper preparation and the changes in physicochemical properties, microstructure, and sensory evaluation were analyzed. The results showed that the total volatile basic nitrogen (TVB-N) contents increased with the storage period, where 20% squid surimi substitution had the lowest TVB-N content. The 20% squid surimi substitution group had the highest expansion rate, the lowest peroxide value (PV), and moisture content. The food-borne microorganisms (E. coli, coliforms, and Salmonella spp.) were within the legal limits or negative. Hardness and crispiness, 20-40% squid surimi substitution were closely similar to the control group. This study has provided an effective investigation of the possibility of expanding the utilization of Peruvian squid resources by combining appropriate squid surimi with minced pork for high-quality thin slices of dried meat paper.
Collapse
Affiliation(s)
- Ping-Hsiu Huang
- College of Food, Jiangsu Food and Pharmaceutical Science College, Huai’an, 223003 China
| | - Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, 40227 Taiwan, ROC
- Department of Medical Research, China Medical University Hospital, Taichung, 40402 Taiwan, ROC
| | - Kuan-Chen Cheng
- Department of Medical Research, China Medical University Hospital, Taichung, 40402 Taiwan, ROC
- Institute of Biotechnology, National Taiwan University, Taipei, 10617 Taiwan
- Institute of Food Science Technology, National Taiwan University, Taipei, 10617 Taiwan, ROC
- Department of Optometry, Asia University, Taichung, 41354 Taiwan, ROC
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, Taichung, 407224 Taiwan, ROC
| | - Yi-Ting Qiu
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Chin-Chih Huang
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Sulfath Hakkim Hazeena
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| |
Collapse
|
4
|
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.
Collapse
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
| |
Collapse
|
5
|
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.
Collapse
|
6
|
Optimization of Phycobiliprotein Solubilization from a Thermotolerant Oscillatoria sp. Processes (Basel) 2022. [DOI: 10.3390/pr10050836] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
The present study evaluated the effect of multiple variables (drying time, drying temperature, biomass/solvent ratio, glass beads/biomass ratio, extraction time, and extraction speed) in the solubilization of three different phycobiliproteins (C-PC, APC, and PE) from a thermotolerant Oscillatoria sp. The strain was grown in BG11 media (28 °C, light: dark cycle of 12:12 h at 100 µmol·m−2·s−1, 20 days) and the experiments were conducted according to a two-level randomized factorial design with six center points (38 runs). Results show that biomass/solvent ratio, glass beads/biomass ratio, and extraction time, are the most significant variables in the extraction of all three proteins, whereas the glass beads/biomass ratio and extraction time significantly affect their purity. The optimized conditions allow a statistical increase in the concentration of C-PC, APC, and PE extracted from the biomass; however, the purity was lower in comparison with the expected value. The latter occurs due to a larger biomass/solvent ratio and longer extraction times, which enhanced the solubility of other hydrophilic metabolites (proteins and carbohydrates, etc.).
Collapse
|
7
|
Evaluating the Performances of Interval Starting Accessibility Drying (ISAD) through Protein and Total Polyphenol Contents of Blue Crabmeat (Portunus segnis). Processes (Basel) 2021. [DOI: 10.3390/pr9101698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Blue crab (Portunus segnis) proliferation on Tunisian coasts started in 2014/2015. It has heavily impacted the balance of other species, local biodiversity, and fishing activity. Limiting these drawbacks may be achieved through ways promoting crabmeat. For this purpose, two different drying modes were tested: Conventional convective drying (CCD) and interval starting accessibility drying (ISAD) under 45 °C and relative humidity of 40%. Several air velocities were assayed under CCD: 1.5, 2.5, 3.5, and 5 m.s−1. Two different ISAD tests were run with different time-related conditions: drying period of 15 s and tempering period of 15 or 60 s. Drying modes and operating conditions performances were compared through proteins and total polyphenol contents (TPCs) evolution during the treatment. Important polyphenol and protein losses were observed between raw and processed crabmeat. Airflow velocities have a significant effect on crabmeat quality preservation. ISAD method under 15 s/60 s allowed the best preservation of these quality parameters. TPC and proteins losses and kinetics during drying under CCD or ISAD were modelled and correlations were established between the quality parameters, the residual water content at all drying times, and the evaporation rate.
Collapse
|
8
|
Lin HTV, Wu HX, Sung WC. Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1909618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Hong-Ting Victor Lin
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
| | - Hao-Xuan Wu
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
| |
Collapse
|
9
|
Seghiri R, Legrand J, Hsissou R, Essamri A. Comparative study of the impact of conventional and unconventional drying processes on phycobiliproteins from Arthrospira platensis. ALGAL RES 2021. [DOI: 10.1016/j.algal.2020.102165] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
10
|
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]
|
11
|
Khan MA, Moradipour M, Obeidullah M, Quader AKMA. Heat and mass transport analysis of the drying of freshwater fishes by a forced convective air‐dryer. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13574] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M. Arif Khan
- Department of Chemical Engineering Bangladesh University of Engineering and Technology (BUET) Dhaka Bangladesh
- Department of Chemical and Materials Engineering University of Kentucky Lexington Kentucky USA
| | - Mahsa Moradipour
- Department of Chemical and Materials Engineering University of Kentucky Lexington Kentucky USA
| | - Md. Obeidullah
- Department of Chemical Engineering Bangladesh University of Engineering and Technology (BUET) Dhaka Bangladesh
| | - A. K. M. Abdul Quader
- Department of Chemical Engineering Bangladesh University of Engineering and Technology (BUET) Dhaka Bangladesh
| |
Collapse
|
12
|
Bialik M, Wiktor A, Witrowa-Rajchert D, Gondek E. The Influence of Osmotic Dehydration Conditions on Drying Kinetics and Total Carotenoid Content of Kiwiberry (Actinidia Arguta). INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2018-0328] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractKiwiberries (Actinidia arguta var. Geneva) were osmotically dehydrated in sucrose, xylitol and maltitol 60 % water solutions at 30 and 50 °C. After pre-treatment, the samples were dried using convective method at 70 °C until fruits have reached a dimensionless moisture ratio (MR) of 0.02. Osmotic pre-treatment significantly improved drying kinetics during the first stage of the process. All the pre-treated samples reached water activity level (aw) less than 0.6 after 7 h of drying. When maltitol or xylitol was used as an osmotic agent at 30 °C, the time required for drying was reduced by 23 and 32 %, respectively. In turn, dehydration performed at 50 °C had no positive effect on the drying kinetics. The shortest drying time was obtained for the samples dehydrated in xylitol at 30 °C. In the case of these samples target MR was reached after 542 min whereas in the case of untreated samples drying lasted 810 min. The highest retention of carotenoid was observed for the samples osmotically pre-treated in maltitol solution at 30 °C and sucrose solution at 50 °C.
Collapse
Affiliation(s)
- Michał Bialik
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 166, Warsaw02-787, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 166, Warsaw02-787, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 166, Warsaw02-787, Poland
| | - Ewa Gondek
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 166, Warsaw02-787, Poland
| |
Collapse
|
13
|
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.
Collapse
|
14
|
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
| | | |
Collapse
|
15
|
Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma. Journal of Food Science and Technology 2019; 56:4166-4176. [PMID: 31477988 DOI: 10.1007/s13197-019-03887-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2019] [Accepted: 06/20/2019] [Indexed: 12/20/2022]
Abstract
Whelks Neptunea arthritica cumingi Crosse and Neverita didyma were processed by hot air drying and changes of thei lipids and the mechanism involved were evaluated by analyzing peroxide value, thiobarbituric acid-reactive substances, total oxidation value, fatty acid composition, activities of lipases and lipoxygenase (LOX), as well as contents of triacylglycerol (TAG), free fatty acid (FFA), phosphatidylcholine (PC) and phosphatidylethanolamine (PE). The processing significantly decreased the contents of PC, PE and TAG but increased the content of FFA. The presence of acid lipase and phospholipase in whelk tissues and their activity preservation during processing suggest that the enzymes may help hydrolyze lipids. By contrast, the reduction of PC, PE and TAG was more pronounced than the increase in FFA in whelk tissues upon processing, indicating the oxidative degradation of FFA. LOX may play a role in lipid oxidation due to the stability of the starting components during processing.
Collapse
|
16
|
Md Salim NS, Gariѐpy Y, Raghavan V. Effects of Processing on Quality Attributes of Osmo-Dried Broccoli Stalk Slices. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02282-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
17
|
|
18
|
Franco S, Jaques A, Pinto M, Fardella M, Valencia P, Núñez H, Ramírez C, Simpson R. Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
19
|
Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2122-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
20
|
Huang L, Wu Z, Chen X, Weng P, Zhang X. Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454466] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ledan Huang
- School of Marine Sciences, Ningbo University, Ningbo, P.R. China
| | - Zufang Wu
- School of Marine Sciences, Ningbo University, Ningbo, P.R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Xiaoqian Chen
- School of Marine Sciences, Ningbo University, Ningbo, P.R. China
| | - Peifang Weng
- School of Marine Sciences, Ningbo University, Ningbo, P.R. China
| | - Xin Zhang
- School of Marine Sciences, Ningbo University, Ningbo, P.R. China
| |
Collapse
|
21
|
Khan MK, Ahmad K, Hassan S, Imran M, Ahmad N, Xu C. Effect of novel technologies on polyphenols during food processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.006] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
22
|
Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features. J FOOD QUALITY 2018. [DOI: 10.1155/2018/6317943] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature (40–80°C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The optimal time of the osmotic treatment was established until reaching a pseudo equilibrium state of the water and salt content (290 min). The water effective diffusivity values during drying ranged from 3.76 to 4.75 × 10−9 m2/s for three selected temperatures (40, 60, and 80°C). In addition, experimental data were fitted by Weibull distribution model. The modified Weibull model provided good fitting of experimental data according to applied statistical tests. Regarding the evaluated quality parameters, the color of the surface showed a change more significant at high temperature (80°C), whereas the nonenzymatic browning and texture showed a decrease during drying process mainly due to changes in protein matrix and rehydration rates, respectively. In particular, working at 60°C resulted in dried samples with the highest quality parameters.
Collapse
|
23
|
Esteves E, Lourenço H, Rosa I, Aníbal J. Physicochemical and Microbiological Changes in Dried Small-Spotted Catshark (Scyliorhynus canicula): Contributing to the Developing an Alternative Shark-Based Salted-Dried Seafood Product. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1417339] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Eduardo Esteves
- Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal
- CCMAR—Centro de Ciências do Mar, Universidade do Algarve, Faro, Portugal
| | - Hugo Lourenço
- Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal
| | - Igor Rosa
- Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal
| | - Jaime Aníbal
- Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal
- CIMA – Centro de Investigação Marinha e Ambiental, Universidade do Algarve, Faro, Portugal
| |
Collapse
|
24
|
Kumar A, Elavarasan K, Kishore P, Uchoi D, Mandakini Devi H, Ninan G, Zynudheen AA. Effect of dehydration methods on physico-chemical and sensory qualities of restructured-dehydrated fish product. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13277] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anuj Kumar
- Fish Processing Division; ICAR-Central Institute of Fisheries Technology, Willingdon Island; Kochi 682029 Kerala India
| | - Krishnamoorthy Elavarasan
- Fish Processing Division; ICAR-Central Institute of Fisheries Technology, Willingdon Island; Kochi 682029 Kerala India
| | - Pankaj Kishore
- Quality Assurance and Management Division; ICAR-Central Institute of Fisheries Technology, Willingdon Island; Kochi 682029 Kerala India
| | - Devananda Uchoi
- Fish Processing Division; ICAR-Central Institute of Fisheries Technology, Willingdon Island; Kochi 682029 Kerala India
| | - Hanjabam Mandakini Devi
- Fish Processing Division; ICAR-Central Institute of Fisheries Technology, Willingdon Island; Kochi 682029 Kerala India
| | - George Ninan
- Fish Processing Division; ICAR-Central Institute of Fisheries Technology, Willingdon Island; Kochi 682029 Kerala India
| | - A. A. Zynudheen
- Fish Processing Division; ICAR-Central Institute of Fisheries Technology, Willingdon Island; Kochi 682029 Kerala India
| |
Collapse
|
25
|
Impact of ultrasound-assisted osmotic dehydration as a pre-treatment on the quality of heat pump dried tilapia fillets. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.egypro.2017.07.257] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
26
|
|
27
|
Identification and efficient extraction method of phlorotannins from the brown seaweed Macrocystis pyrifera using an orthogonal experimental design. ALGAL RES 2016. [DOI: 10.1016/j.algal.2016.03.019] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
28
|
Ciurzyńska A, Kowalska H, Czajkowska K, Lenart A. Osmotic dehydration in production of sustainable and healthy food. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.017] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
29
|
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.
Collapse
|
30
|
Lyu J, Zhou LY, Bi JF, Liu X, Wu XY. Quality evaluation of yellow peach chips prepared by explosion puffing drying. Journal of Food Science and Technology 2015; 52:8204-11. [PMID: 26604395 DOI: 10.1007/s13197-015-1906-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/17/2015] [Accepted: 06/03/2015] [Indexed: 11/26/2022]
Abstract
Nineteen evaluation indicators in 15 yellow peach chips prepared by explosion puffing drying were analyzed, including color, rehydration ratio, texture, and so on. The analysis methods of principle component analysis (PCA), analytic hierarchy process (AHP), K-means cluster (KC) and Discriminate analysis (DA) were used to analyze the comprehensive quality of the yellow peach chips. The dispersed coefficient of variation of the 19 evaluation indicators varied from 3.58 to 852.89 %, suggesting significant differences among yellow peach cultivars. The characteristic evaluation indicators, namely, reducing sugar content, out-put ratio, water content, a value and L value were analyzed by PCA, and their weights 0.0429, 0.1140, 0.4816, 1.1807 and 0.1807 were obtained by AHP. The levels in 15 cultivars effectively were classified by discrimination functions which obtained by KC and DA. The results suggested that three levels of comprehensive quality for yellow peach chips were divided, and the highest synthesis scores was observed in "senggelin" (11.1037), while the lowest synthesis value was found in "goldbaby" (-3.7600).
Collapse
Affiliation(s)
- Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 People's Republic of China
| | - Lin-Yan Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 People's Republic of China
| | - Jin-Feng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 People's Republic of China
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 People's Republic of China
| | - Xin-Ye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 People's Republic of China
| |
Collapse
|
31
|
Zhang M, Chen H, Mujumdar AS, Tang J, Miao S, Wang Y. Recent developments in high-quality drying of vegetables, fruits, and aquatic products. Crit Rev Food Sci Nutr 2015; 57:1239-1255. [DOI: 10.1080/10408398.2014.979280] [Citation(s) in RCA: 147] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun. S. Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Québec, Canada
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Song Miao
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - Yuchuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
32
|
Siriamornpun S, Ratseewo J, Kaewseejan N, Meeso N. Effect of osmotic treatments and drying methods on bioactive compounds in papaya and tomato. RSC Adv 2015. [DOI: 10.1039/c4ra16927a] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
FIR and hot air drying enhanced lycopene and lutein contents, whereas osmotic treatment preserved sinapic acid and ferulic acid.
Collapse
Affiliation(s)
- Sirithon Siriamornpun
- Research Unit of Process and Product Development of Functional Foods
- Department of Food Technology and Nutrition
- Mahasarakham University
- Thailand
| | - Jiranan Ratseewo
- Research Unit of Process and Product Development of Functional Foods
- Department of Food Technology and Nutrition
- Mahasarakham University
- Thailand
| | - Niwat Kaewseejan
- Department of Chemistry
- Faculty of Science
- Mahasarakham University
- Thailand
| | - Naret Meeso
- Research Unit of Drying Technology for Agricultural Products
- Faculty of Engineering
- Mahasarakham University
- Thailand
| |
Collapse
|
33
|
Zaragozá P, Fuentes A, Ruiz-Rico M, Vivancos JL, Fernández-Segovia I, Ros-Lis JV, Barat JM, Martínez-Máñez R. Development of a colorimetric sensor array for squid spoilage assessment. Food Chem 2014; 175:315-21. [PMID: 25577086 DOI: 10.1016/j.foodchem.2014.11.156] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Revised: 02/28/2014] [Accepted: 11/29/2014] [Indexed: 01/04/2023]
Abstract
The aim of this work was to develop and evaluate a rapid, easy-to-use optoelectronic system for the shelf-life assessment of squid in cold storage. For this purpose, an optoelectronic nose was designed, which consisted of an array containing six sensing materials prepared by combining different dyes and two inorganic supports (aluminium oxide and silica gel). Samples were packaged with the colorimetric array and kept in cold storage for 12 days. Squid spoilage was monitored simultaneously by the colorimetric array and by the physico-chemical and microbial analyses during storage. Samples exceeded the acceptability limits for microbial counts on the third day. PCA analysis carried out with CIELab showed that the colorimetric array was able to discriminate between fresh squid fit for consumption and spoiled squid. The statistical models obtained by PLS, with the optoelectronic nose, successfully predicted CO2 and O2 content in the headspace as well as microbial growth.
Collapse
Affiliation(s)
- Patricia Zaragozá
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Fuentes
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - María Ruiz-Rico
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José-Luis Vivancos
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Spain
| | - Isabel Fernández-Segovia
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - José V Ros-Lis
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José M Barat
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ramón Martínez-Máñez
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Spain
| |
Collapse
|
34
|
The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2388-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
35
|
Moraes K, Pinto LAA. Protein quality of dried enzymatic hydrolysate from anchovy produced in a spouted bed of inert particles. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12716] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kelly Moraes
- Unit Operation Laboratory; School of Chemistry and Food; Federal University of Rio Grande - FURG; km 8 Itália Avenue, Carreiros district 96203-900 Rio Grande RS Brazil
| | - Luiz A. A. Pinto
- Unit Operation Laboratory; School of Chemistry and Food; Federal University of Rio Grande - FURG; km 8 Itália Avenue, Carreiros district 96203-900 Rio Grande RS Brazil
| |
Collapse
|
36
|
Izli N, Isik E. Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.829492] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
37
|
Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.006] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
38
|
Pei F, Shi Y, Mariga AM, Yang WJ, Tang XZ, Zhao LY, An XX, Hu QH. Comparison of Freeze-Drying and Freeze-Drying Combined with Microwave Vacuum Drying Methods on Drying Kinetics and Rehydration Characteristics of Button Mushroom (Agaricus bisporus) Slices. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1199-0] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
39
|
Bouletis AD, Arvanitoyannis IS, Hadjichristodoulou C, Neofitou C, Sakkomitrou M, Kolokythopoulou F. The effect of modified atmosphere packaging on the microbiological, physical, chemical and sensory characteristics of broadtail squid (Illex coindetii). Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12286] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Achilleas D. Bouletis
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Ioannis S. Arvanitoyannis
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Christos Hadjichristodoulou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
| | - Christos Neofitou
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Maria Sakkomitrou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
| | - Foteini Kolokythopoulou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
| |
Collapse
|
40
|
Ortiz J, Lemus-Mondaca R, Vega-Gálvez A, Ah-Hen K, Puente-Diaz L, Zura-Bravo L, Aubourg S. Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets. Food Chem 2013; 139:162-9. [DOI: 10.1016/j.foodchem.2013.01.037] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2012] [Revised: 11/24/2012] [Accepted: 01/15/2013] [Indexed: 11/28/2022]
|
41
|
Wang Y, Zhang M, Mujumdar AS, Mothibe KJ. Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0812-y] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
42
|
Tello-Ireland C, Lemus-Mondaca R, Vega-Gálvez A, López J, Di Scala K. Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.06.008] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
43
|
Wang Y, Zhang M, Mujumdar AS. Convective Drying Kinetics and Physical Properties of Silver Carp (Hypophthalmichthys molitrix) Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2011. [DOI: 10.1080/10498850.2011.575536] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
44
|
Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1441-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|