TY - JOUR
T1 - Effects of optimized osmotic vacuum impregnation on quality properties of red abalone (Haliotis rufescens) drying
AU - Pizarro-Oteíza, Sebastián
AU - Giovagnoli-Vicuña, Claudia
AU - Briones-Labarca, Vilbett
AU - Salazar, Fernando
N1 - Publisher Copyright:
© 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2023/10
Y1 - 2023/10
N2 - The aim of this work was to analyze the quality of red abalone dehydrated under osmotic vacuum impregnation (OVI) as a pretreatment to the convection drying process. Response surface methodology was used to optimize osmotic impregnation conditions. Then, diffusional parameters of salt (Dse) and water (Dwe), the drying kinetics, and quality characteristics were analyzed. According to the RSM, the optimized impregnation conditions were 92 mbar at 20% NaCl for 14 min. The Dse and Dwe diffusion parameters for OVI were 7.72 and 4.14 × 10–10 (m2/s), respectively. The drying kinetics of the OVI sample obtained a higher Dwe value than conventional impregnation. The quality showed a more tenderness product, higher rehydration and water holding capacity and less non-enzymatic browning and color change. Therefore, OVI is a promising alternative to conventional impregnation, the method currently used for pretreatment seafood which requires a long processing time.
AB - The aim of this work was to analyze the quality of red abalone dehydrated under osmotic vacuum impregnation (OVI) as a pretreatment to the convection drying process. Response surface methodology was used to optimize osmotic impregnation conditions. Then, diffusional parameters of salt (Dse) and water (Dwe), the drying kinetics, and quality characteristics were analyzed. According to the RSM, the optimized impregnation conditions were 92 mbar at 20% NaCl for 14 min. The Dse and Dwe diffusion parameters for OVI were 7.72 and 4.14 × 10–10 (m2/s), respectively. The drying kinetics of the OVI sample obtained a higher Dwe value than conventional impregnation. The quality showed a more tenderness product, higher rehydration and water holding capacity and less non-enzymatic browning and color change. Therefore, OVI is a promising alternative to conventional impregnation, the method currently used for pretreatment seafood which requires a long processing time.
KW - Drying process
KW - Osmotic vacuum impregnation
KW - Pretreatment
KW - Red abalone (Haliotis rufescens)
UR - http://www.scopus.com/inward/record.url?scp=85160828554&partnerID=8YFLogxK
U2 - 10.1007/s11694-023-01987-5
DO - 10.1007/s11694-023-01987-5
M3 - Article
AN - SCOPUS:85160828554
SN - 2193-4126
VL - 17
SP - 4520
EP - 4529
JO - Journal of Food Measurement and Characterization
JF - Journal of Food Measurement and Characterization
IS - 5
ER -