Thermal characteristics and state diagram of Penaeus vannamei meat with and without maltodextrin addition

Shi, Qilong; Lin, Wenwen; Ya, Zhao; Zhang, Pingping

doi:10.1016/j.tca.2015.08.016

Cited by 21 publications

(30 citation statements)

References 54 publications

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“…Because of its rapid growth, disease tolerance, high survival rate, strong environmental adaptability, and great economic value, Pacific white shrimp have become the most popular aquaculture shrimp in Asia, the Pacific Islands, and North and South America (Comoglio, Amin, Roque, Anguas, & Haro, ; Mingyan et al., ; Nimrat et al., ; Yang, Wu, Jian, & Zhang, ; Zhou, Wang, Wang, & Tan, ), and its yield is the highest among the three largest cultured penaeid shrimp species in the world (Shi, Lin, Zhao, Zhang, & Wang, ; Yang, Xie, Niu, Liu, & Tian, ). It contains high protein, well‐balanced essential amino acids, highly unsaturated fatty acids, mineral elements, vitamins, and other nutrient substances that greatly contribute to human health (Ketnawa et al., ; Qian et al., ; Shi et al., ; Shi, Lin, Zhao, & Zhang, ). However, Pacific white shrimp are highly perishable due to their high moisture content and susceptible to microbial contamination.…”

Section: Introductionmentioning

confidence: 99%

“…During storage, it is prone to occurring the melanosis (discoloration), strong endogenous enzyme activity, lipid oxidation, protein denaturation, and a loss of gelling and water‐holding functionality in shrimp (Nileshprakash et al. ; Qian et al., ; Shi et al., ; Shi et al., ). Therefore, much specific attention should be focused on the control of moisture content without falling off in quality in order to extend the shelf life of shrimp.…”

Section: Introductionmentioning

confidence: 99%

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High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Ling

Xuan

et al. 2020

Journal of Food Science

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High pressure processing (HPP), as nonthermal processing technology, has the potential to increase the drying rate due to its improvement of heat and mass exchange in different processes. In this study, the moisture migration in shrimps during HPP‐vacuum‐freeze drying (HPP‐VFD) processes has been monitored by using low‐field nuclear magnetic resonance and magnetic resonance image (MRI) in comparison with hot air‐drying and VFD. Based on the T2 relaxation spectra, three water fractions corresponding to bound water (hydrogen‐bonded water), immobile water (water trapped by organization structure or cell member), and free water were observed. For group B, with increasing drying time (4 to 22 hr), the transverse relaxation times of T21, T22, and T23 were significantly decreased (76.79%, 57.78%, and 40.9%) (P < 0.05). The content of immobile water (A22) and free water (A23) decreased (81.55% and 89.07%), whereas the bound water (A21) increased (7.26%). In comparison with group B, the T21, T22, and T23 of group C showed greater decrease (83.12%, 87.12%, and 89.57% for group C) so that HPP pretreatment could shorten the relaxation time. MRI analysis further proved that HPP‐VFD drying has improved drying efficiency, and moisture migration was from the exterior to the interior part with increasing drying time. SEM analysis demonstrated that no significant damage of muscle fibers with narrower gaps was observed for groups B and C. Overall, HPP, as a pretreatment technology, could accelerate the moisture migration and improve the drying efficiency of VFD process for shrimp. Practical Application High pressure processing (HPP) is now well known as a nonthermal processing technology and becoming increasingly acknowledged. However, there is limited information about its application in shrimp‐drying process and the moisture dynamic of shrimp subjected to high pressure processing‐assisted vacuum‐freeze drying. This study could provide valuable information regarding the moisture status and migration in HPP‐VFD shrimp monitored by LF‐NMR and MRI methods. The results showed that HPP processing at 550 MPa for 10 min can be used as an interesting method for drying pretreatment, increasing its drying rate and consequently reducing its process time, and it demonstrated that the methods used in this study had good correlation coefficient with physicochemical properties of shrimp, which may be real‐time and nondestructive monitoring methods for shrimp‐drying process.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Ling

Xuan

et al. 2020

Journal of Food Science

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“…However, its shelf life is significantly reduced owing to various microbiological, chemical and mechanical deteriorating factors . Therefore, it is imperative to find a way to reduce moisture content and/or water activity ( a w ) of scallop muscles below its safest value (namely, monolayer moisture content and/or a w ) . Drying can remove moisture from the food and reduce a w in order to prevent the growth of spoilage microorganisms and slow down the enzymatic reactions during storage .…”

Section: Introductionmentioning

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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“…); X mg is the GAB monolayer moisture content; C g , K, a and r are constants. The model fit precision was judged by the coefficient of determination (R 2 ) and the standard error of estimate (SE) between the experimental and predicted data using Equation (3) [13].…”

Section: Moisture Sorption Isothermsmentioning

confidence: 99%

“…The glass transition theory is of vital importance to the edible film field, since the films' mechanical and barrier characteristics are significantly affected by the glass transition temperature (T g ) of the film matrix [11]. State diagram, the most valuable application of T g , is graphical explanations of the physical states of food ingredients in regard to temperature and the moisture/solid content at a determined pressure, and it can be adopted to reveal the complex physical and chemical variations that emerged in foods, and select suitable processing/storage conditions of food systems [12,13].…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic Properties and State Diagram of Gum Ghatti-Based Edible Films: Effects of Glycerol and Nisin

Zhang

et al. 2020

Polymers

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In this present study, the thermodynamic and thermal properties of glycerol and nisin-incorporated gum ghatti (GG, Anogeissus latifolia)-based films were determined. The films exhibited type III isotherm behaviors. Moisture content (MC) of films was increased with increasing water activity (aw) and decreased with higher temperature. The incorporation of glycerol and nisin increased the sorption ability of GG films. The net isosteric heat of adsorption (qst) and differential entropy (Sd) were decreased with increasing MC, showing an exponential negative correlation between them. Spreading pressure (φ) was increased with increasing aw, but decreased with higher temperature. This incorporation of glycerol and nisin increased the qst, Sd and φ of the GG films. The sorption behaviors were enthalpy-driven and non-spontaneous processes. The glass transition temperature (Tg), critical MC and aw of the films were decreased, and increased respectively with the incorporation of glycerol and nisin. This work provides a theoretical basis for the application of edible films in fresh food preservation.

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Thermal characteristics and state diagram of Penaeus vannamei meat with and without maltodextrin addition

Cited by 21 publications

References 54 publications

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

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

Thermodynamic Properties and State Diagram of Gum Ghatti-Based Edible Films: Effects of Glycerol and Nisin

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