Effects of Different Drying Methods on the Rehydration and Quality Characteristic of Low-salt Pickled Abalone

WANG Shuxian; DU Han; LIN Duanquan; WENG Ling; CAO Minjie; SUN Lechang

doi:10.13386/j.issn1002-0306.2023060303

Volume 45 Issue 10

May 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(10): 57-65. > DOI: 10.13386/j.issn1002-0306.2023060303

WANG Shuxian, DU Han, LIN Duanquan, et al. Effects of Different Drying Methods on the Rehydration and Quality Characteristic of Low-salt Pickled Abalone[J]. Science and Technology of Food Industry, 2024, 45(10): 57−65. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060303.

Citation:

PDF (3532 KB)

Effects of Different Drying Methods on the Rehydration and Quality Characteristic of Low-salt Pickled Abalone

WANG Shuxian^1,,
DU Han²,
LIN Duanquan¹,
WENG Ling^{1, 3, 4},
CAO Minjie^{1, 3, 4},
SUN Lechang^{1, 3, 4, ,}

1.
College of Marine Food and Bioengineering, Jimei University, Xiamen 361021, China
2.
Teagasc Food Research Centre, Ministry of Agriculture, Cork 999014, Ireland
3.
National Joint Engineering Research Center for Deep Processing of Aquatic Products, Xiamen 361021, China
4.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China

More Information

Received Date: July 03, 2023
Available Online: March 21, 2024

Graphical Abstract

Abstract

Abstract

To investigate the effects of different drying methods on the rehydration and quality characteristic of low salt pickled abalone, this study used vacuum freeze drying, cold air drying and hot air drying to dry them. The mass volume and rehydration rate of the rehydration process were studied. Low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were used to study the water distribution during the rehydration process and investigated the changes in the samples of color, texture, tissue morphology and free amino acids after rehydration. The results showed that the rehydration rate of vacuum freeze-dried abalone was 278.73% at 72 hours, which was significantly higher than that of cold-air dried abalone and hot-air dried abalone (P<0.05). According to the analysis of LF-NMR and MRI results, the immobilized water and free water content are the key drivers for the increase in moisture content of the three dried abalones. Vacuum freeze-dried abalone, cold-air dried abalone and hot-air dried abalone were rehydrated at 72 hours, 48 hours and 24 hours, respectively. Different drying methods affect the texture of rehydrated abalone samples. The results showed that there were significant differences in hardness and chewability among the three drying methods (P<0.05). The hardness and chewiness of vacuum freeze-dried abalone were the lowest after rehydration, which were 954.01 and 708.59 g, respectively. The hardness and chewiness of hot-air dried abalone were the highest after rehydration, which were 1230.14 and 920.02 g, respectively. The results of histological staining and scanning electron microscopy showed that the muscle tissue of vacuum freeze-dried abalone had a relatively loose porous structure. The tissues of cold-air dried abalone and hot-air dried abalone were relatively slender and dense. In summary, vacuum freeze-dried abalone has the highest rehydration rate, the lowest hardness and chewiness, and the best mouth feel. However, the taste may not be as excellent as that of hot-air dried abalone. The results of this study can provide a theoretical reference for understanding how different drying methods impact the quality of low-salt salty abalone products.
- abalone,
- rehydration,
- quality characteristics,
- drying method

FullText(HTML)

References (38)

References

[1]	农业农村部渔业渔政管理局, 全国水产技术推广总站, 中国水产学会. 2023中国渔业统计年鉴[M]. 北京:中国农业出版社, 2023. [The Fisheries and Fisheries Administration of the Ministry of Agriculture and Rural Affairs, the National Aquatic Technology Promotion Station, and the China Fisheries Society. 2023 China fisheries statistical yearbook[M]. Beijing:China Agricultural Publishing House, 2023.] The Fisheries and Fisheries Administration of the Ministry of Agriculture and Rural Affairs, the National Aquatic Technology Promotion Station, and the China Fisheries Society. 2023 China fisheries statistical yearbook[M]. Beijing: China Agricultural Publishing House, 2023.
[2]	金听祥, 王广红, 彭钰航, 等. 不同预处理方式对胡萝卜热泵干燥品质的影响[J]. 食品与发酵工业,2022,48(7):173−178. [JIN T X, WANG G H, PENG Y H, et al. Effect of different pretreatment methods on the quality of carrot heat pump drying[J]. Food and Fermentation Industry,2022,48(7):173−178.] JIN T X, WANG G H, PENG Y H, et al. Effect of different pretreatment methods on the quality of carrot heat pump drying[J]. Food and Fermentation Industry, 2022, 48（7）: 173−178.
[3]	肖广健, 刘园, 陈飞, 等. 渗透处理结合热风干燥对桃脯干燥特性的影响[J]. 食品科学技术学报,2021,39(5):165−174. [XIAO G J, LIU Y, CHEN F, et al. The effect of permeation treatment combined with hot air drying on the drying characteristics of peach preserves[J]. Journal of Food Science and Technology,2021,39(5):165−174.] XIAO G J, LIU Y, CHEN F, et al. The effect of permeation treatment combined with hot air drying on the drying characteristics of peach preserves[J]. Journal of Food Science and Technology, 2021, 39（5）: 165−174.
[4]	关睿, 李琳, 王建辉, 等. 不同食盐添加量对冷藏草鱼品质的影响[J]. 食品科学技术学报,2020,38(5):100−108. [GUAN R, LI L, WANG J H, et al. Effect of different salt additives on the quality of frozen grass carp[J]. Journal of Food Science and Technology,2020,38(5):100−108.] GUAN R, LI L, WANG J H, et al. Effect of different salt additives on the quality of frozen grass carp[J]. Journal of Food Science and Technology, 2020, 38（5）: 100−108.
[5]	梁加越, 李钰茹, 赵广华, 等. 基于质构特性的干鲍加工工艺优化及组织特征比较[J]. 食品研究与开发,2022,43(23):84−90. [LIANG J Y, LI Y R, ZHAO G H, et al. Processing optimization of dried abalone based on texture characteristics and the microstructure comparison[J]. Food Research and Development,2022,43(23):84−90.] LIANG J Y, LI Y R, ZHAO G H, et al. Processing optimization of dried abalone based on texture characteristics and the microstructure comparison[J]. Food Research and Development, 2022, 43（23）: 84−90.
[6]	贾真, 罗章秀, 方婷, 等. 不同干燥方式对鲍鱼品质特性的影响[J]. 食品工业,2017,38(6):51−55. [JIA Z, LUO Z X, FANG T, et al. Influence of drying methods on quality properties of abalone[J]. Food Industry,2017,38(6):51−55.] JIA Z, LUO Z X, FANG T, et al. Influence of drying methods on quality properties of abalone[J]. Food Industry, 2017, 38（6）: 51−55.
[7]	YANG H H, ZHONG C, SUN L C, et al. Effects of partial substitution of NaCl on myofibrillar protein properties from pearl mussel Hyriopsis cumingii muscle:Structural characteristics and aggregation behaviors[J]. Food Chemistry,2021,356:129734. doi: 10.1016/j.foodchem.2021.129734
[8]	高昕, 张亚琦, 许家超, 等. 不同干燥条件对鲍鱼组织构造及流变特性的影响[J]. 中国食品学报,2008(3):108−115. [GAO X, ZHANG Y Q, XU J C, et al. Effects of different drying conditions on the tissue structure and rheological properties of abalone[J]. Chinese Journal of Food,2008(3):108−115.] doi: 10.3969/j.issn.1009-7848.2008.03.020 GAO X, ZHANG Y Q, XU J C, et al. Effects of different drying conditions on the tissue structure and rheological properties of abalone[J]. Chinese Journal of Food, 2008（3）: 108−115. doi: 10.3969/j.issn.1009-7848.2008.03.020
[9]	ZHANG J H, ZHOU D Y, ZHONG X M, et al. Quality and protein degradation of golden pompano (Trachinotus blochii) fillets during four drying methods[J]. LWT-Food Science and Technology,2020,130(109638):679.
[10]	LIU J K, ZHAO S M, XIONG S B, et al. Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix[J]. Fisheries Science,2009,75(4):1067−1075. doi: 10.1007/s12562-009-0116-y
[11]	董秀芳. 低温辅助内源酶主导的海参嫩化分子机理研究[D]. 大连:大连工业大学, 2019. [DONG X F. Study on the molecular mechanism of low temperature assisted endogenous enzyme dominated sea cucumber tenderization[D]. Dalian:Dalian Polytechnic University, 2019.] DONG X F. Study on the molecular mechanism of low temperature assisted endogenous enzyme dominated sea cucumber tenderization[D]. Dalian: Dalian Polytechnic University, 2019.
[12]	WANG Q, LIU B, CAO J, et al. The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets[J]. Journal of Food Process Engineering,2019,42(e129561):105−111.
[13]	刘倩. 鲍鱼干制水发和贮藏过程中质构及流变学特性变化[D]. 青岛:中国海洋大学, 2014. [LIU Q. Changes in texture and rheological characteristics of dried abalone during water treatment and storage[D]. Qingdao:Ocean University of China, 2014.] LIU Q. Changes in texture and rheological characteristics of dried abalone during water treatment and storage[D]. Qingdao: Ocean University of China, 2014.
[14]	吴满刚, 王俊山, 段立昆, 等. 不同干燥处理方法对鸡肉丁的干燥效果[J]. 食品与发酵工业,2019,45(7):235−241. [WU M G, WANG J S, DUAN L K, et al. Drying effect of different drying methods on diced chicken[J]. Food and Fermentation Industry,2019,45(7):235−241.] WU M G, WANG J S, DUAN L K, et al. Drying effect of different drying methods on diced chicken[J]. Food and Fermentation Industry, 2019, 45（7）: 235−241.
[15]	唐小闲, 陈海荣, 任爱清, 等. 不同干燥方法对三华李片干燥特性及营养成分的影响[J]. 食品研究与开发,2022,43(24):42−50. [TANG X X, CHEN H R, REN A Q, et al. Effects of different drying methods on the drying characteristics and nutrient quality of Sanhua plum slices[J]. Food Research and Development,2022,43(24):42−50.] doi: 10.12161/j.issn.1005-6521.2022.24.007 TANG X X, CHEN H R, REN A Q, et al. Effects of different drying methods on the drying characteristics and nutrient quality of Sanhua plum slices[J]. Food Research and Development, 2022, 43（24）: 42−50. doi: 10.12161/j.issn.1005-6521.2022.24.007
[16]	GUO X J, SHI L, XIONG S B, et al. Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase[J]. LWT,2018,99:105−111.
[17]	韦丽娜, 李来好, 郝淑贤, 等. 加热预处理对罗非鱼肉冷冻干燥的影响[J]. 食品科学,2023,44(17):51−59. [WEI L N, LI L H, HAO S X, et al. Effect of heating pretreatment on freeze drying of tilapia meat[J]. Food Science,2023,44(17):51−59.] doi: 10.7506/spkx1002-6630-20220728-314 WEI L N, LI L H, HAO S X, et al. Effect of heating pretreatment on freeze drying of tilapia meat[J]. Food Science, 2023, 44（17）: 51−59. doi: 10.7506/spkx1002-6630-20220728-314
[18]	于宛加, 金鑫, 胡丽娜, 等. 预干燥过程水分分布对热风-真空冷冻干燥桃脆片微观结构与质构的影响[J]. 食品科学,2023,44(15):69−79. [YU W J, JIN X, HU L N, et al. Effect of moisture distribution during predrying on microstructure and texture of hot-air-vacuum freeze-drying peach chips[J]. Food Science,2023,44(15):69−79.] YU W J, JIN X, HU L N, et al. Effect of moisture distribution during predrying on microstructure and texture of hot-air-vacuum freeze-drying peach chips[J]. Food Science, 2023, 44（15）: 69−79.
[19]	史梦佳, 陈丽娇, 张卿, 等. 冷风干燥温度和环境相对湿度对牡蛎品质的影响[J]. 农产品加工,2019(3):1−5,9. [SHI M J, CHEN L J, ZHANG Q, et al. The effect of cold air drying temperature and environmental relative humidity on the quality of oysters[J]. Processing of Agricultural Products,2019(3):1−5,9.] SHI M J, CHEN L J, ZHANG Q, et al. The effect of cold air drying temperature and environmental relative humidity on the quality of oysters[J]. Processing of Agricultural Products, 2019（3）: 1−5,9.
[20]	张雪波. 哈密瓜切片热风干燥特性及品质工艺研究[D]. 昆明:昆明理工大学, 2021. [ZHANG X B. Study on hot air drying characteristics and quality technology of Hami melon slices[D]. Kunming:Kunming University of Science and Technology, 2021.] ZHANG X B. Study on hot air drying characteristics and quality technology of Hami melon slices[D]. Kunming: Kunming University of Science and Technology, 2021.
[21]	SUN Q, ZHANG M, MUJUMDAR A S, et al. Combined LF-NMR and artificial intelligence for continuous real-time monitoring of carrot in microwave vacuum drying[J]. Food and Bioprocess Technology,2019,12(4):551−562. doi: 10.1007/s11947-018-2231-1
[22]	刘文超. 小麦淀粉基调理食品冻干过程中品质劣变机制与调控研究[D]. 无锡:江南大学, 2022. [LIU W C. Research on the mechanism and regulation of quality deterioration in wheat starch based conditioned food during freeze drying process[D]. Wuxi:Jiangnan University, 2022.] LIU W C. Research on the mechanism and regulation of quality deterioration in wheat starch based conditioned food during freeze drying process[D]. Wuxi: Jiangnan University, 2022.
[23]	王永瑞, 薛美芳, 罗瑞明, 等. 羊肉烤制过程中水分的分布与迁移规律[J]. 中国食品学报,2022,22(3):297−308. [WANG Y R, XUE M F, LUO R M, et al. Distribution and migration of water in mutton roasting process[J]. Chinese Journal of Food,2022,22(3):297−308.] WANG Y R, XUE M F, LUO R M, et al. Distribution and migration of water in mutton roasting process[J]. Chinese Journal of Food, 2022, 22（3）: 297−308.
[24]	程沙沙, 唐英强, 章坦, 等. LF-NMR和MRI对干制虾仁复水过程水分状态及品质变化的研究[J]. 分析测试学报,2017,36(10):1224−1229. [CHENG S S, TANG Y Q, ZHANG T, et al. Investigation on variation of water state and quality of dried shrimp during rehydrated process by LF-NMR and MRI[J]. Journal of Instrumental Analysis,2017,36(10):1224−1229.] CHENG S S, TANG Y Q, ZHANG T, et al. Investigation on variation of water state and quality of dried shrimp during rehydrated process by LF-NMR and MRI[J]. Journal of Instrumental Analysis, 2017, 36（10）: 1224−1229.
[25]	吴靖娜, 陈晓婷, 苏永昌, 等. 基于低场核磁共振技术对不同干燥方式的海马品质研究[J]. 大连海洋大学学报,2021,36(3):495−502. [WU J N, CHEN X T, SU Y C, et al. Study on the quality of hippocampus with different drying methods based on low field nuclear magnetic resonance technology[J]. Journal of Dalian Ocean University,2021,36(3):495−502.] WU J N, CHEN X T, SU Y C, et al. Study on the quality of hippocampus with different drying methods based on low field nuclear magnetic resonance technology[J]. Journal of Dalian Ocean University, 2021, 36（3）: 495−502.
[26]	赖谱富, 翁敏劼, 汤葆莎, 等. 基于低场核磁共振技术研究不同干燥方式对海鲜菇复水及品质特性的影响[J]. 核农学报,2022,36(2):350−361. [LAI P F, WENG M J, TANG B S, et al. Effects of different drying methods on rehydration and quality characteristics of seafood mushrooms based on low field NMR[J]. Journal of Nuclear Agriculture,2022,36(2):350−361.] doi: 10.11869/j.issn.100-8551.2022.02.0350 LAI P F, WENG M J, TANG B S, et al. Effects of different drying methods on rehydration and quality characteristics of seafood mushrooms based on low field NMR[J]. Journal of Nuclear Agriculture, 2022, 36（2）: 350−361. doi: 10.11869/j.issn.100-8551.2022.02.0350
[27]	林雅文, 刘佳晨, 李艾靑, 等. 不同干燥方法对南美白对虾理化特性和微观结构的影响[J]. 食品科学,2023,44(19):74−81. [LIN Y W, LIU J C, LI A Q, et al. Effects of different drying methods on physicochemical properties and microstructure of Penaeus vannamei[J]. Food Science,2023,44(19):74−81.] LIN Y W, LIU J C, LI A Q, et al. Effects of different drying methods on physicochemical properties and microstructure of Penaeus vannamei[J]. Food Science, 2023, 44（19）: 74−81.
[28]	NATHAKARANAKULE A, KRAIWANICHKUL W, SOPONRONNARIT S. Comparative study of different combined superheated-steam drying techniques for chicken meat[J]. Journal of Food Engineering,2006,80(4):1023−1030.
[29]	沈思远, 施文正, 曲映红, 等. 热风微波联合干燥过程中南美白对虾滋味物质变化研究[J]. 食品科学技术学报,2021,39(3):52−61. [SHEN S Y, SHI W Z, QU Y H, et al. Study on the change of taste substances of whiteleg shrimp during hot air microwave combined drying[J]. Journal of Food science and Technology,2021,39(3):52−61.] SHEN S Y, SHI W Z, QU Y H, et al. Study on the change of taste substances of whiteleg shrimp during hot air microwave combined drying[J]. Journal of Food science and Technology, 2021, 39（3）: 52−61.
[30]	孙艺飞. 美拉德反应与鸡脂对松蘑菌汤风味影响及产品开发[D]. 泰安:山东农业大学, 2022. [SUN Y F. Effect of maillard reaction and chicken fat on the flavor of matsutake mushroom soup and product development[D]. Tai'an:Shandong Agricultural University, 2022.] SUN Y F. Effect of maillard reaction and chicken fat on the flavor of matsutake mushroom soup and product development[D]. Tai'an: Shandong Agricultural University, 2022.
[31]	朱烨. 暗纹东方鲀鱼片半干制品干燥方法及其品质研究[D]. 上海:上海海洋大学, 2022. [ZHU Y. Study on the drying method and quality of semi dried products of dark striped puffer fish fillets[D]. Shanghai:Shanghai Ocean University, 2022.] ZHU Y. Study on the drying method and quality of semi dried products of dark striped puffer fish fillets[D]. Shanghai: Shanghai Ocean University, 2022.
[32]	LIN W L, YANG X Q, LI L H, et al. Effect of ultrastructure on changes of textural characteristics between crisp grass carp (Ctenopharyngodon idellus c. et v) and grass carp (Ctenopharyngodon idellus) inducing heating treatment[J]. Journal of Food Science,2016,81(2):404−411.
[33]	PORTURAS R O, USHIO H, WATABE S, et al. Toughness and collagen content of abalone muscles[J]. Bioscience, Biotechnology, and Biochemistry,1993,57(1):6−11. doi: 10.1271/bbb.57.6
[34]	蔡文强, 陈跃文, 董秀萍, 等. 真空干燥对鲟鱼肉理化品质及微观结构的影响[J]. 食品研究与开发,2020,41(13):24−30. [CAI W Q, CHEN Y W, DONG X P, et al. Effect of vacuum drying on the physicochemical quality and microstructure of sturgeon meat[J]. Food Research and Development,2020,41(13):24−30.] CAI W Q, CHEN Y W, DONG X P, et al. Effect of vacuum drying on the physicochemical quality and microstructure of sturgeon meat[J]. Food Research and Development, 2020, 41（13）: 24−30.
[35]	SHI X W, YANG Y, LI Z Y, et al. Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying[J]. Innovative Food Science and Emerging Technologies,2020,66:102537. doi: 10.1016/j.ifset.2020.102537
[36]	蔡路昀, 台瑞瑞, 周小敏, 等. 不同干燥方式下沙丁鱼干燥特性的比较[J]. 食品工业科技,2019,40(6):19−25. [CAI L Y, TAI R R, ZHOU X M, et al. Comparison of drying characteristics of sardines under different drying methods[J]. Food Industry Technology,2019,40(6):19−25.] CAI L Y, TAI R R, ZHOU X M, et al. Comparison of drying characteristics of sardines under different drying methods[J]. Food Industry Technology, 2019, 40（6）: 19−25.
[37]	AKAR G, MAZI I B. Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods[J]. Journal of Food Process Engineering,2019,42(e130113):1−16.
[38]	DENG Y, WANG Y G, YUE J, et al. Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying[J]. Food Control,2014,36(1):102−110. doi: 10.1016/j.foodcont.2013.08.006

Supplements (1)

Supplements
Other Related Supplements

Get Citation

PDF

XML

Article Metrics

Article views (144) PDF downloads (34)

Science and Technology of Food Industry

Effects of Different Drying Methods on the Rehydration and Quality Characteristic of Low-salt Pickled Abalone

Abstract

References

Supplements

Other Related Supplements

Catalog

Article Metrics

Export File

Citation

Format

Content