Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

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 ∘ 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 m 2 /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. IntroductionThe red abalone (Haliotis rufensces) is an herbivorous gastropod mollusk living naturally in the bedrock of water between 1 and 30 m depth. The culture of abalone has increased considerably, since it is highly appreciated as a seafood of high commercial value, especially in countries like China and Japan [1], enjoying the firm texture, as well as cooked product tenderness [2]. This species of abalone is considered exotic seafood and is one of the most expensive seafood products (Briones-Labarca et al., 2011). From the above, the Aquaculture in Chile has grown considerably, while exports have been important after copper, forestry, and fruits, considering that for the future it will be one of the most important sources of food for the world. This way, the cultivation has been currently focused on univalve (red abalone), bivalves (oysters), crustaceans (lobsters), cephalopods (cuttlefish), and salmon species, all with growing demand around the world [3]. Marine products are extremely perishable and the time to spoilage depends mainly on species, handling, processing, and storage temperature [4]. Currently, these products are sold as frozen, canned, or cooked frozen. However, the procedures involved can affect the quality attributes such as texture and taste [5]. Therefore, new treatments and/or processes are needed to minimize biological reactions and physicochemical leading to the loss of food quality [5] in order to increase product shelf-life.Many studies have focused on different methods of preservation, with the hot-air drying being one of the most important processes [6,7]. This process reduces the water activity through loss of moisture, preventing the growth and reproduction of microorganisms [8]. Convective drying

Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone “Loco” (Concholepas concholepas) Mollusk

“…According to Ling et al ( 41 ), the textural parameters, such as hardness, elasticity, and firmness, were measured to evaluate thermal degradation thereof. While for Chilean abalone, the cohesiveness and chewiness parameters must also be considered ( 23 ) because drying processes denatured protein, which induced irreversible structural changes, i.e., texture ( 42 , 43 ).…”

Modeling of mass transfer processes during dehydration of air-dried fish

“…Полученные выражения могут использоваться при расчете длительности процессов обезвоживания при производстве провесной, вяленой и копченой рыбы, а также моделировании кривых сушки данных процессов. Изучение кинетики сушки на математических моделях позволяет обосновывать и разрабатывать рациональные режимы тепловой обработки сырья [11,12]. Значения k1k2 в формуле (5) и w c k1w c k2 (6) находятся с использованием зависимостей, представленных ранее [10].…”

Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage

“…A w in the preservation and durability of foods (Caps & Abril, 2003;Deyang et al, 2019;Lemus-Mondaca, Pizarro-Oteíza, Pérez-Won, & Tabilo-Munizaga, 2018;Taoukis et al, 1997). Furthermore, they state that MC (explained below) and A w are the most important factors, together with temperature, which affect the speed of food spoilage reactions.…”

“…The TVBN (mg N/100 g) is one of the most widely used measurements to assess seafood quality Lemus-Mondaca et al, 2018;Ryder, Karunasagar, & Ababouch, 2014). The…”

“…andLemus-Mondaca et al (2018), the TVBN (mg N/100 g) content increases with the thermal treatment because of the greater exposure to heat. During the thermal treatment, the nitrogenous compounds composition and proportion cause variations in the molecular weight content of the amine, that is, the TVBN (mg N/100 g) increases as a result of the degradation of some amino acids.F I G U R E 4Hardness (N ± SD) of dried Chilean sea cucumber (Athyonidium chilensis) by sun drying (SD), freeze-drying (FD), and combined electrohydrodynamics and freeze-drying (EHD-FD) at 30% (a), 50% (b), 70% (c), and 90% (d) relative humidity (RH) during accelerated storage.…”