Effects of different drying methods on quality changes and energy characteristics of tilapia fillets

Wei, Linbao; Qiu, Weiqiang; Jin, Yu; Zheng, Ruilin; Row, Kyung‐Ho; Cheng, Yong; Jin, Yinzhe

doi:10.1080/08327823.2020.1794725

Cited by 10 publications

(5 citation statements)

References 29 publications

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“…However, after ultrasound‐assisted polydextrose osmotic pretreatment, the tilapia fillets were dried by a single bout of heat pump drying. As the drying time increased, the tilapia fillets hardened on the surface, which hindered the transport of internal moisture, reduced the rate of moisture diffusion, and increased the time required for the drying process to be completed (Rahman et al., 2016; Wang et al., 2011; Wei et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

The low‐field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions

Luo

Zhang

et al. 2021

Food Science & Nutrition

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Tilapia has the advantages of hypoxia tolerance, disease resistance capacity, rapid growth, and reproduction, and its nutritional value is high (Wang et al., 2019). In recent years, China became the top producers in the world to cultivate tilapia (FAO, 2017). In addition, in global fish farming, tilapia is the most popular farmed fish (Duan et al., 2011). But tilapia has high water content, and tilapia is apt to be highly spoilage when it is affected by enzymes and microorganisms (Kituu et al., 2010;Li et al., 2017), which can potentially result in substantial economic losses. In order to increase tilapia shelf life and maintain the quality of the tilapia products, it is of great necessary to dry for tilapia. At present, the methods of drying tilapia mainly include hot air-drying (HAD), microwave drying (MD), hot air-microwave combined drying (HAMCD), heat pump drying (HPD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD). Among these methods, the vacuum freeze-drying (VFD) is the best method of water removal for all kinds of foods, but its operation cost is high (Duan et al., 2010). Therefore, it is limited to use. Vacuum freeze-drying (VFD) is only used when it provides a reasonable added value to the products or the costly materials are dried (Ratti, 2001).In order to improve the quality of the products and reduce the drying time, it is necessary to pretreat the samples and combine two drying techniques to dry tilapia fillets. The previous research found that the quality of tilapia fillets by ultrasound-assisted polydextrose osmotic vacuum freezing-heat pump combined drying (UAPOVFHPCD) is close to the quality of that by vacuum freeze-drying; moreover, compared with vacuum freeze-drying, it took less time. In addition,

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Section: Resultsmentioning

confidence: 99%

The low‐field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions

Luo

Zhang

et al. 2021

Food Science & Nutrition

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“…The rehydration ratio (RR) of dried shrimp was measured according to the experimental operation by Wei et al [ 29 ]. Briefly, approximately three dried shrimps were rehydrated by soaking in 200 mL deionized water at 100 °C for 10 min, the samples were then withdrawn, drained, gently blotted with paper towels to eliminate the surface water and weighed.…”

Section: Methodsmentioning

confidence: 99%

Improvement of Pacific White Shrimp (Litopenaeus vannamei) Drying Characteristics and Quality Attributes by a Combination of Salting Pretreatment and Microwave

Lin

Gao

et al. 2022

Foods

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This study investigated the effects of salting pretreatment and microwave (MW) power on drying characteristics, water distribution and quality attributes of Pacific white shrimp (Litopenaeus vannamei). With increasing salt concentration (0–8%, w/v) and MW power (300–900 W), the drying time of shrimp was shortened by 15.15–28.57%, compared with the untreated samples. Regarding the quality of dried shrimp, increasing the salt concentration and MW power increased the hardness (from 13,073.6 to 24,556.5 g), while the springiness, color parameters and astaxanthin content showed an initial decrease but a later increase trend. Low field nuclear magnetic resonance (LF-NMR) demonstrated that the T2 curve of the pretreated samples moved toward the negative x-axis and the immobilized water content decreased with increasing salt concentration. E-nose showed that volatile components were different and could be obviously distinguished at different salt concentrations and MW powers. Raman spectroscopy illustrated that the protein secondary structure of dried shrimp was altered by salting pretreatment and drying conditions, and the lowest conversion degree of α-helix to β-sheet of dried shrimp was obtained at the salt concentration of 4% (w/v) and MW power of 500 W. By comprehensively considering the drying time and quality attributes, the combination of 4% (w/v) salt and 500 W MW power was concluded as the best drying conditions for shrimp using a microwave. The results could provide an innovative combination of salt pretreatment and MW drying with suitable processing conditions for producing high-quality dried shrimp.

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“…It was based on previous research methods and was slightly modified (Wei et al, 2020). The moisture content of the samples was determined by electric blast-drying oven (DHG-9245A, Shanghai Huitai Instrument Co., Ltd., Shanghai, China) at 105 ± 2℃ until the weight of approximately 3 g of the samples stabilized.…”

Section: Determination Of Moisture Content and Oil Contentmentioning

confidence: 99%

“…It was based on previous research methods and was slightly modified (Wei et al, 2020). The texture profile analysis of FF was performed using a texture analyzer (TMS-PRO, Food Technology Co., Virginia, USA).…”

Section: Determination Of Texturementioning

confidence: 99%

Effect of ratio of oil to sample on the quality of fried fish ( Pseudorasbora parva )

Yang

Qiu

Tao

et al. 2021

J. Food Process. Preserv.

Self Cite

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Topmouth gudgeon (Pseudorasbora parva) is a small freshwater cyprinid widely distributed in China, Japan, North Korea, and other Asian countries, as well as some European countries (Chen et al., 2018).Topmouth Gudgeon is delicious, high in protein, and rich in nutritional value; in China, it is usually processed into leisure fish products, which are deeply loved by consumers (Zhu et al., 2018).Deep-fat frying is one of the most popular cooking methods in the home and in restaurants, as well as industry. It is not only efficient (Millin et al., 2016) but can also impart attractive color, texture, mouthfeel, and flavor (Li et al., 2020a). Deep-fat frying is a complex heat and mass transfer process that induces physical, chemical, and structural changes in food. During the frying process, the food absorbs heat from the hot oil, causing the evaporation of water to gradually extend from the surface to the inside. Oil then enters the food through pore channels formed by dehydration (Li et al., 2020b;Millin et al., 2016).Moisture and oil content, color, texture, and volumetric shrinkage (S v ) are essential quality parameters for fried foods, and water activity (a w ) is used to evaluate whether fried foods are safe and

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Effects of different drying methods on quality changes and energy characteristics of tilapia fillets

Cited by 10 publications

References 29 publications

The low‐field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions

The low‐field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions

Improvement of Pacific White Shrimp (Litopenaeus vannamei) Drying Characteristics and Quality Attributes by a Combination of Salting Pretreatment and Microwave

Effect of ratio of oil to sample on the quality of fried fish ( Pseudorasbora parva )

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