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

Abstract

The objective was to estimate quality changes in Chilean sea cucumber (Athyonidium chilensis) using sun drying (SD), freeze‐drying (FD), and combined electrohydrodynamic and FD (EHD‐FD) at 30°C, packaged in low‐density polyethylene packages and stored at 30%, 50%, 70%, and 90% relative humidity (RH) for 3 mo. Water activity (Aw) content, moisture content (MC), total volatile base nitrogen (TVBN), hardness, and springiness were monitored. The Weibull model was applied to determine kinetics and predict shelf life. Initially, SD exhibited lower quality. All indicators increased over time at 70% and 90% RH, regardless of the drying treatment. The Weibull model was well fitted with all TVBN data, the indicator selected for shelf life. The shortest shelf life during storage was for SD. As for FD and EHD‐FD, the most important difference occurred at 50% RH with 52 and 44 days, respectively. Practical applications Chilean sea cucumber (A. chilensis) has a high nutritional value. Its properties are reduced when it is sun‐dried. Therefore, other drying methods such as freeze‐drying and electrohydrodynamics as pretreatment combined with freeze‐drying are used to improve its quality and nutritional parameters and durability. The study of accelerated shelf life at different levels of relative humidity of Chilean sea cucumber offers tools for producers given that the Weibull model can predict the durability of the product and the preservation conditions of dry products over time.

In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry

“…Besides, fresh sea cucumber is also susceptible to quality deterioration because of endogenous proteolysis and microbial spoilage. To preserve sea cucumbers, more than 90% of fresh sea cucumbers are processed as dried products. , Compared with fresh sea cucumbers, dried sea cucumbers (DSCs) can be transported easily and stored at normal temperature for a long period, although the nutritional value of DSCs is more or less reduced after the drying process . It was found that many reactions can occur in dried seafood during storage .…”

“…It was revealed that the oxidative susceptibility of phospholipids found in membranes is higher than that of triacylglycerol found in the muscles due to the greater surface area of membranes. Traditionally, the peroxide value, acid value, and thiobarbituric acid reactive substance value are the main indexes for assessing the degree of lipid oxidation and shelf life of dried seafood during accelerated storage. , However, it is not accurate enough to reflect the lipid oxidation characteristics at the molecular level. In addition, the determination of traditional indexes is time-consuming and can lead to a larger error easily.…”

Model prediction of inactivation of Aeromonas salmonicida grown on poultry in situ by intense pulsed light

“…Recently, the model has been widely used to predict the shelf life of food, for example, by monitoring the changes of some indicators such as water activity, microbial populations [35]. A good microbial model could reliably predict the numbers of microorganisms in a processed sample, thus allowing a rapid assessment of the quality and safety of food products [36].…”