The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat

Elmas, Feyza; Bodruk, Anıl; Köprüalan, Özgün; Arıkaya, Şeyma; Koca, Nurcan; Serdaroğlu, Fatma; Kaymak‐Ertekin, Figen; Koç, Mehmet

doi:10.1016/j.lwt.2021.111350

Cited by 17 publications

(18 citation statements)

References 42 publications

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“…Aksoy et al ( 38 ) evaluated the effect of ultrasound-assisted vacuum drying (USV) and vacuum drying (VD) on minced meat, and the results showed a drying time of 1.5 h and a longer drying of 3.3 h using the USV technique and the VD method, respectively. Moreover, Elmas et al ( 30 ) assessed the influence of pre-drying methods on fresh turkey breast meat. The drying techniques used were microwave (MW), hot air drying (HD), and FD prior to puff drying.…”

Section: Resultsmentioning

confidence: 99%

Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone “Loco” (Concholepas concholepas) Mollusk

et al. 2022

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The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, and digestibility of the freeze-dried product. The treatments PEF (0.5, 1.0, and 2.0 kV cm−1) and cooking (CO) were applied at 100°C × 15 min. Then, their performances were subjected to a FD process. PEF + CO pretreated freeze-dried samples showed shorter process times than freeze-dried control samples without PEF + CO, where the treatment PEF at 2.0 kV cm−1 reached the shortest time. In addition, the abovementioned samples presented the best textural parameters but a low protein content. The thermal properties indicate a total denaturation of the proteins, where the amide I region presented greater mobility in the sample pretreated with an electric field of 2.0 kV cm−1. The assay for digestibility shows better hydrolysis for the 2.0 kV cm−1 PEF sample and has a higher Computer-Protein Efficiency Ratio (C-PER). Thereby, variations in thermal behavior and physicochemical parameters in comparison to combined PEF + CO pretreatments were observed. In addition, high protein quality and digestibility of pretreated freeze-dried Chilean abalones were maintained to the desired properties (texture and C-PER) and conditions (FD time).

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Section: Resultsmentioning

confidence: 99%

Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone “Loco” (Concholepas concholepas) Mollusk

et al. 2022

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“…Similarly, compared with the sample only lyophilized (sample 1#), sample 2# almost maintain the intact cell structure. This was due to the porous structure (partial crust formation on the surface) of sample 2# was formed during the HAD, allowing both the removal of water and the preservation of the product structure (no collapse) (Elmas et al, 2021). However, obvious collapses, cracks, or even caves were seen from the images of sample 3# to 6# (Figure 2c).…”

Section: Resultsmentioning

confidence: 99%

“…Because the absorption of glucose leads to a solid structure, low porosity, and loss of elasticity in dried samples (Rashid et al, 2020), the highest shear force (127.91 N) was found in Sample 3#, which was approximately 3.4 folds higher than that of sample 1#, followed by sample 5# (76.74 N) and sample 6# (73.18 N), with the shear force values all higher than 68.6 N. These results illustrated that both heat and sugar/mannitol-osmotic treatments increased the hardness of FDC. Owing to the carrot samples being frozen in advance, the original solute dissolved in water was fixed, therefore, the solute migration phenomenon seldom happened during drying, inducing the surface to harden partially (Elmas et al, 2021). Pull-off distance was directly related to the porous structure of the product.…”

Section: Macroscopic Texture Propertiesmentioning

confidence: 99%

Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments

Lyu

Chen

et al. 2022

Food Processing Preservation

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To improve the visual-sensory and nutritional quality of freeze-dried carrots (FDC), the effects of sugar-osmotic dehydration (SO, 40°Brix, 3 h) and hot-air pre-drying (HAPD, 80°C, 10 min) on the FDC quality were investigated. Overall, SO&HAPD significantly improved the redness (8.26%-11.67%), yellowness (1.24%-5.82%) and ABTS radical scavenging activity (1.40%-16.00%) of FDC. FDC pre-treated by sucrose showed the highest a* value (33.31), which was related to the β-carotene content. The influence order of independent variables on the redness was ABTS radical scavenging activity > total sugar content > β-carotene content. As for the carotenoid retention, the sample only treated by HAPD had the highest contents of β-carotene (119.97 μg/g) and α-carotene (93.73 μg/g). These results indicated that SO&HAPD and HAPD were effective pre-treatments for improving the color and carotenoid contents of FDC, respectively. This work provides an experimental-theoretical basis for the quality enhancement of carrot products. Practical applicationsFreeze drying (FD) preserves the nutrients of the fresh material to the greatest extent; however, it undesirably decreases the redness/yellowness level of yellow vegetables/ fruits. This discoloration reduces the edible quality of freeze-dried products and affects the consumers' acceptance. Sugar osmotic dehydration (SOD) is widely used in the food production of high moisture materials to prevent the color damage and to improve the redness of samples. The positive effects of the sugar-osmotic combined with hot-air pre-drying treatments (SO&HAPD) on the physio-chemical quality improvement of freeze-dried carrots (FDC) were explored. SO&HAPD was an effective way to improve the redness, yellowness and ABTS radical scavenging activity of FDC. The core indices (ABTS radical scavenging activity, total sugar content, βcarotene content) selected through the stepwise regression analysis may help control the color quality of FDC for industrial scale-up. Moreover, this study can also provide an experimental-theoretical basis for the FD industry in producing yellow vegetables/ fruits with original colors and high nutritional retention.

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“…Current analytical methods employed to measure these quality characteristics in factories, such as oven drying and texture profile analysis (TPA), are time-consuming, destructive, cumbersome, and restricted to off-line usage [ 14 , 15 , 16 ]. Therefore, it is necessary to develop an effective, rapid, nondestructive, and real-time detection method for dried shrimp quality control.…”

Section: Introductionmentioning

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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The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat

Cited by 17 publications

References 42 publications

Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone “Loco” (Concholepas concholepas) Mollusk

Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone “Loco” (Concholepas concholepas) Mollusk

Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments

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

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