Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (Haliotis discus hannai) feeding

Vega‐Gálvez, Antonio; Lemus‐Mondaca, Roberto; Plaza-Sáez, Daniel; Pérez‐Won, Mario

doi:10.1590/s0101-20612011000300022

Cited by 2 publications

(4 citation statements)

References 15 publications

(23 reference statements)

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“…The yellowness ( * ) increased during the drying temperature due to the browning [48]; that is, it was proved that the temperatures used affected the * parameter, since these ones showed significant differences ( < 0.05) in the average value for each temperature. Similar values were obtained by Ortiz et al [38] in salmon drying and by Vega-Gálvez et al [1,29] in jumbo squid osmo-treated drying. This also occurs in * parameter, where there were significant statistical differences that attained a confidence value of 95% ( < 0.05).…”

Section: Surface Color and Nonenzymatic Browning (Neb)supporting

confidence: 87%

“…Thus, the Weibull's model was used (Figure 2), which shows the drying curves of 40, 60, and 80 ∘ C of abalone samples pretreated osmotically and adjusted according to this model (0.0002 < 2 < 0.00048; 0.00021 < SSE < 0.0004; 0.981 < 2 < 0.993). It can be seen that all curves are exponential being typical for drying food [1]. The behavior of the drying curves was also reported by other authors when they worked with lobster [29].…”

Section: Weibull Model Applied To Dryingsupporting

confidence: 82%

“…Figure 3 shows the changes of * , * , * , Δ , and NEB parameters from fresh and rehydrated samples. According to ANOVA, the luminosity ( * ) attained statistically significant differences in all the treatments, resulting in their decrease, which were observed at 95% confidence level ( < 0.05), among the mean values that resulted in two homogeneous groups (40-60-80 ∘ C and fresh), which can be explained because the luminosity was affected mainly by NaCl osmotic pretreatment [47] and the drying temperature [1,29]. The yellowness ( * ) increased during the drying temperature due to the browning [48]; that is, it was proved that the temperatures used affected the * parameter, since these ones showed significant differences ( < 0.05) in the average value for each temperature.…”

Section: Surface Color and Nonenzymatic Browning (Neb)mentioning

confidence: 92%

“…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).…”

Section: Introductionmentioning

confidence: 99%

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

Lemus‐Mondaca

Pizarro-Oteíza

Pérez‐Won

et al. 2018

Journal of Food Quality

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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

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