Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility

Sánchez-Torres, Eduardo A.; Abril, B.; Benedito, José Luís; Bon, J.; Toldrà, Mònica; Parés, Dolors; García-Pérez, J.V.

doi:10.1016/j.ultsonch.2022.106011

Cited by 13 publications

(5 citation statements)

References 59 publications

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“…The variation in solubility is also explained by the results of the calorimetric analysis by DSC since, as commented on in Section 3.2.3 , a lower heat flux (H total ) is obtained in the liver dried at 70 °C than those obtained at 40 °C and when using raw liver, which indicates that drying at high temperatures causes a greater structural modification of the proteins and, therefore, an irreversible protein denaturation. Sánchez-Torres et al [ 33 ] observed in porcine liver that the higher the drying temperature the lower the protein solubility of the dried material. Thus, Sánchez-Torres et al [ 33 ] reported similar figures of the solubility than in this work (25.20% at 70 °C and 40.45% at 40 °C).…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver

et al. 2022

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Porcine liver has a high nutritional value and is rich in proteins, minerals, and vitamins, making it an interesting co-product to alleviate the growing global demand for protein. The objective of this study was to analyze how the drying and defatting processes of porcine liver affect the physicochemical and techno-functional properties of its proteins. Two drying temperatures (40 and 70 °C) were studied, and dried samples were defatted using organic solvents. The drying process turned out to be an effective method for the stabilization of the protein fraction; however, when the drying temperature was high (70 °C), greater protein degradation was found compared to drying at a moderate temperature (40 °C). Regarding the defatting stage, it contributed to an improvement in certain techno-functional properties of the liver proteins, such as the foaming capacity (the average of the dried and defatted samples was 397% higher than the dried samples), with the degree of foaming stability in the liver dried at 40 °C and defatted being the highest (13.76 min). Moreover, the emulsifying capacity of the different treatments was not found to vary significantly (p > 0.05). Therefore, the conditions of the drying and defatting processes conducted prior to the extraction of liver proteins must be properly adjusted to maximize the stability, quality, and techno-functional properties of the proteins.

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Section: Resultsmentioning

confidence: 99%

“…Sánchez-Torres et al [ 33 ] observed in porcine liver that the higher the drying temperature the lower the protein solubility of the dried material. Thus, Sánchez-Torres et al [ 33 ] reported similar figures of the solubility than in this work (25.20% at 70 °C and 40.45% at 40 °C).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver

et al. 2022

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“…It can be seen from Figure 2 that within 2 h of drying, the moisture content decreases at a slower rate; the drying rate at this point is 3.74% w.b h −1 ; during 2–8 h, the moisture content decreases at a faster rate and the drying rate reaches a maximum of 5.72% w.b h −1 at 4 h; and after 8 h, the drying rate decreases slowly. The reason for this phenomenon could be that, in the early drying stage, due to the high moisture content of shrimp, the oven space was saturated, and the moisture on the surface of the shrimp could not evaporate in time [ 34 ]. This situation increased the humidity in the oven.…”

Section: Resultsmentioning

confidence: 99%

Real-Time Monitoring of the Quality Changes in Shrimp (Penaeus vannamei) with Hyperspectral Imaging Technology during Hot Air Drying

Zhang

Wang

et al. 2022

Foods

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Hot air drying is the most common processing method to extend shrimp’s shelf life. Real-time monitoring of moisture content, color, and texture during the drying process is important to ensure product quality. In this study, hyperspectral imaging technology was employed to acquire images of 104 shrimp samples at different drying levels. The water distribution and migration were monitored by low field magnetic resonance and the correlation between water distribution and other quality indicators were determined by Pearson correlation analysis. Then, spectra were extracted and competitive adaptive reweighting sampling was used to optimize characteristic variables. The grey-scale co-occurrence matrix and color moments were used to extract the textural and color information from the images. Subsequently, partial least squares regression and least squares support vector machine (LSSVM) models were established based on full-band spectra, characteristic spectra, image information, and fused information. For moisture, the LSSVM model based on full-band spectra performed the best, with residual predictive deviation (RPD) of 2.814. For L*, a*, b*, hardness, and elasticity, the optimal models were established by LSSVM based on fused information, with RPD of 3.292, 2.753, 3.211, 2.807, and 2.842. The study provided an in situ and real-time alternative to monitor quality changes of dried shrimps.

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“…En la actualidad, la creciente escasez de alimentos a nivel mundial se ha revalorización de coproductos y subproductos de origen animal, con el objetivo de maximizar el aprovechamiento de los recursos existentes (Maluf et al, 2020). Una forma de potenciar el uso de coproductos de origen animal como el hígado, es a partir de su fracción proteica, la cual ha demostrado tener excelentes propiedades nutricionales, al contener todos los aminoácidos esenciales, y propiedades tecno-funcionales (emulsionantes, gelificantes y espumantes) (Sánchez-Torres et al, 2022). Por lo tanto, además de los beneficios ambientales y económicos que se derivan de la revalorización del hígado de cerdo, la recuperación de su fracción proteica supone una alternativa de calidad para su uso en alimentación.…”

Section: Proteína Del Hígado De Cerdounclassified

“…Abril, B., Sánchez-Torres, E. A., Toldrà, M., Benedito, J., & García-Pérez, J. V. (2022).Physicochemical and techno-functional properties of dried and defatted porcine liver. Biomolecules, 12(7), 926. https://doi.org/10.3390/biom12070926.…”

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confidence: 99%

Aplicación de tecnologías emergentes para la obtención de Zinc-protoporfirina y proteínas funcionales a partir de co-productos cárnicos

Gisbert¹

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Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility

Cited by 13 publications

References 59 publications

Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver

Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver

Real-Time Monitoring of the Quality Changes in Shrimp (Penaeus vannamei) with Hyperspectral Imaging Technology during Hot Air Drying

Aplicación de tecnologías emergentes para la obtención de Zinc-protoporfirina y proteínas funcionales a partir de co-productos cárnicos

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