Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)

Kim, Bo-Sub; Oh, Boung-Jun; Lee, Jeung-Hee; Yoon, Young Seung; Lee, Hae-In

doi:10.3390/foods9020196

Cited by 39 publications

(14 citation statements)

References 24 publications

(45 reference statements)

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“…Similar results for ash were obtained in hot air drying and microwave drying of grass carp ( Ctenopharyngodon idellus ) fillets (Wu and Mao, 2008). Similar results were obtained during low temperature vacuum drying of yellow croakers (Kim et al , 2020).…”

Section: Resultssupporting

confidence: 84%

Vacuum oven drying of mussels: mathematical modeling, drying characteristics and kinetics study

İsmail

Kocabay

2021

BFJ

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PurposeThe aim of this work was to study the effect of the different temperatures on drying kinetics and quality parameters of vacuum oven-dried mediterranean or black mussel (Mytilus galloprovincialis) specimens.Design/methodology/approachDrying process was performed at 50, 60 and 70 °C and a vacuum drying pressure of 0.1 kPa. The proximate composition analysis was done. Drying rates of the mussels were computed. Mathematical modeling was carried out. Effective moisture diffusivity, activation energy and total energy consumption were calculated. Color measurement was conducted.FindingsDrying took place entirely in the falling rate period. The obtained results indicated that the drying air temperature has a remarkable influence on the moisture content and drying rate. Drying resulted in a significant increasing of protein and fat content. The Deff values ranged from 1.44 × 10−9–3.23 × 10−9 m2/s, with the activation energy 4.47 kW kg−1. The Alibas model is the most proper model to define the drying curves. This method provided high energy efficiency and quality in dried products.Research limitations/implicationsFresh mussels grown in Eceabat location were used as the study sample. In the drying process, 50, 60, 70 °C temperatures and 0.1 kPa pressure was used. These are the limitations of the research.Originality/valueThis work is the first to report the influence of vacuum oven drying on the color changes and drying kinetics of black mussels.

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Section: Resultssupporting

confidence: 84%

Vacuum oven drying of mussels: mathematical modeling, drying characteristics and kinetics study

İsmail

Kocabay

2021

BFJ

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“…Heat treatment has been claimed possibly changing compositions of nitrogenous compounds [51]. Similar observations that different drying methods resulted in different amino acid compositions of dried marine materials have been reported by Deng et al [52] and Kim et al [53] in their studies about squid and yellow croaker, respectively. As observed in the present study, for drying of food materials that are abundant in glycine, freeze drying might be more effective in retaining the high level of glycine compared to air drying.…”

Section: Total Amino Acid Compositionsupporting

confidence: 70%

Effect of Drying on Nutritional Composition of Atlantic Sea Cucumber (Cucumaria frondosa) Viscera Derived from Newfoundland Fisheries

et al. 2021

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Cucumaria frondosa is the main sea cucumber species harvested from Newfoundland waters. During processing, the viscera of sea cucumber are usually discarded as waste. As a matter of fact, sea cucumber viscera are abundant in various nutrients and promising for valorization. In the present study, sea cucumber viscera were pretreated by air drying and freeze drying, and the nutritional compositions of the dried products were investigated, including proximate composition, lipid class, fatty acid profile, and amino acid composition. The dried viscera had similar levels of ash, lipids, and proteins compared to fresh viscera. Both air- and freeze-dried viscera had total fatty acid composition similar to fresh viscera, with high levels of omega-3 polyunsaturated fatty acids (PUFAs) (30–31%), especially eicosapentaenoic acid (27–28%), and low levels of omega-6 PUFAs (~1%). The dried samples were abundant in essential amino acids (46–51%). Compared to air-dried viscera, freeze-dried viscera contained a lower content of moisture and free fatty acids, and higher content of glycine and omega-3 PUFAs in phospholipid fraction. The high content of nutritious components in dried viscera of Cucumaria frondosa indicates their great potential for valorization into high-value products.

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“…Color is one of the factors for the detection of good processed fish products and the change in fish color could be due to unfavorable conditions. In addition, the oxidation of lipids during the drying process may cause the browning of fish processed fillets, in reaction with protein [45]. The inhibition of the browning factor is one of the most important protocols in order to enhance the quality of dried fish.…”

Section: Color Evaluationmentioning

confidence: 99%

Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets

Alahmad

Xia

Jiang

et al. 2021

Foods

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Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (Hypophthalmichthys nobilis). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well as scanning electron microscopy, thermal analysis, and color measurement, in order to identify nutritional components that can be additives or supplementary in food industries. The drying techniques increased the protein content significantly. Amino acids were identified, and the level of essential amino acid (EAA) was higher under the microwave treatment compared with the oven drying process. The Ca+2 and K+1 were presented in high values, followed by Na+1 and Mg+2. In addition, the drying techniques showed and released more volatile compounds in the processed samples compared with the unprocessed samples. Under the drying process, polyunsaturated fatty acids were increased in the processed fillets, whereas the level of saturated and monounsaturated fatty acids reduced. Thermal degradation occurred from 100 to 150 °C. However, the processed samples were subjected to an intensive endothermic response, but remained stable until 100 °C. Therefore, the microwave technique showed some enhancements in the nutritional value and has the potential to be applied as an effective preservation method of bighead carp fish. Furthermore, dried fillets could be an alternative source of bighead carp fish for the food industry.

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Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)

Cited by 39 publications

References 24 publications

Vacuum oven drying of mussels: mathematical modeling, drying characteristics and kinetics study

Vacuum oven drying of mussels: mathematical modeling, drying characteristics and kinetics study

Effect of Drying on Nutritional Composition of Atlantic Sea Cucumber (Cucumaria frondosa) Viscera Derived from Newfoundland Fisheries

Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets

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