Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration

Deng, Yun; Luo, Yali; Wang, Yuegang; Yugan, Jin; Liu, Zhenmin; Zhong, Yu; Zhao, Yanyun; Yang, Hongshun

doi:10.1016/j.jfoodeng.2013.09.006

Cited by 68 publications

(54 citation statements)

References 23 publications

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“…Water uptake during rehydration is a complex process and is influenced by various factors, such as the morphological structure, chemical composition, pretreatment methods, drying methods, and rehydration parameters . An adverse relationship was also found between the degree of rehydration and that of shrinkage.…”

Section: Resultsmentioning

confidence: 99%

Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors

et al. 2019

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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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Section: Resultsmentioning

confidence: 99%

Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors

et al. 2019

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“…The higher TVBN value during the preparation of Layú indicated the effect of the curing process on the increase of TVBN levels (Zhang et al, 2013). Deng et al, (2014) reported that TVBN value has increased in hot air dried squid samples. The endogenous proteases and microbial contamination are the main sources causing the increase in TVB-N value during the preservation and processing of fish and fish products (Lenfant et al, 2013).…”

Section: Changes In Physico-chemical Parametersmentioning

confidence: 98%

Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

Kumar¹,

Xavier²,

Nayak³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…The independent variables were 1 (hot air temperature: 50-70 ∘ ) and 2 (drying time: 3-5 h) according to preliminary trials, while the responses were moisture content ( 1 ), water activity ( 2 ), shear force ( 3 ), * ( 4 ), * ( 5 ), * ( 6 ), and overall acceptability ( 7 ). the SLS and the load cell, pretest speed, and test speed were 5 g, 1.0 mm/s, and 0.5 mm/s, respectively [13,14]. The shear force was the maximum force required to break the SLS.…”

Section: Experimental Design For Drying Processmentioning

confidence: 99%

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Zhao

Jiang

Eun

2017

Journal of Food Quality

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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 ( * , * , * ), 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 ( < 0.05). There was no significant difference in the * and * values under different drying conditions. The quadratic effect of temperature and time was observed for the * 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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Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration

Cited by 68 publications

References 23 publications

Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors

Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors

Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

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