Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (<i>Euphausia superba</i>)
Hot-air drying is a key step for Antarctic krill (<i>Euphausia superba</i>) onboard processing; however, few studies have explored the effects of different drying temperatures on the quality and flavor alternations of Antarctic krill. In this study, we investigated the effects of hot-air...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/7/1221 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849738625343815680 |
|---|---|
| author | Ruxin Zhang Di Yu Peng Wang Yujun Liu Hanfeng Zheng Lechang Sun Jie Zheng Hai Chi |
| author_facet | Ruxin Zhang Di Yu Peng Wang Yujun Liu Hanfeng Zheng Lechang Sun Jie Zheng Hai Chi |
| author_sort | Ruxin Zhang |
| collection | DOAJ |
| description | Hot-air drying is a key step for Antarctic krill (<i>Euphausia superba</i>) onboard processing; however, few studies have explored the effects of different drying temperatures on the quality and flavor alternations of Antarctic krill. In this study, we investigated the effects of hot-air drying temperatures on the physicochemical properties and flavor of Antarctic krill. Sensory evaluation, as well as physical and chemical property tests, revealed that Antarctic krill treated with hot-air drying exhibited substantial changes in moisture status, lipid oxidation indices, and <i>b</i>* value. The sensory evaluation of Antarctic krill under high temperatures (120 °C and 150 °C) showed higher scores (8.45 ± 0.05 and 8.58 ± 0.22, respectively) on smells, whereas the color changes caused by high temperatures also resulted in lower overall sensory evaluation scores. The POV and TBARS values reached the highest at 26.63 ± 0.28 mg/g and 1.45 ± 0.19 mg/100 g, respectively. The <i>b</i>* value decreased significantly to 22.32 ± 4.56 following 150 °C treatment. Furthermore, a total of 53 volatile compounds were identified by GC-IMS, and the results showed that aldehydes, alcohols, alkanes, ketones, pyrazines, and furans were the main flavor sources of Antarctic krill. At the same time, the GC-MS results showed that the thermal process had no significant effect on the nutrient content of Antarctic krill. The findings obtained in this study provide foundational information for future research on ship-borne processing and high-value utilization of Antarctic krill. |
| format | Article |
| id | doaj-art-3c3ec8e0f5af4ef384e8d13a0979bc9b |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-3c3ec8e0f5af4ef384e8d13a0979bc9b2025-08-20T03:06:30ZengMDPI AGFoods2304-81582025-03-01147122110.3390/foods14071221Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (<i>Euphausia superba</i>)Ruxin Zhang0Di Yu1Peng Wang2Yujun Liu3Hanfeng Zheng4Lechang Sun5Jie Zheng6Hai Chi7East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, ChinaKey Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Liaoning Ocean and Fisheries Science Research Institute, Dalian 116023, ChinaEast China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, ChinaKey Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Liaoning Ocean and Fisheries Science Research Institute, Dalian 116023, ChinaEast China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaKey Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Liaoning Ocean and Fisheries Science Research Institute, Dalian 116023, ChinaEast China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, ChinaHot-air drying is a key step for Antarctic krill (<i>Euphausia superba</i>) onboard processing; however, few studies have explored the effects of different drying temperatures on the quality and flavor alternations of Antarctic krill. In this study, we investigated the effects of hot-air drying temperatures on the physicochemical properties and flavor of Antarctic krill. Sensory evaluation, as well as physical and chemical property tests, revealed that Antarctic krill treated with hot-air drying exhibited substantial changes in moisture status, lipid oxidation indices, and <i>b</i>* value. The sensory evaluation of Antarctic krill under high temperatures (120 °C and 150 °C) showed higher scores (8.45 ± 0.05 and 8.58 ± 0.22, respectively) on smells, whereas the color changes caused by high temperatures also resulted in lower overall sensory evaluation scores. The POV and TBARS values reached the highest at 26.63 ± 0.28 mg/g and 1.45 ± 0.19 mg/100 g, respectively. The <i>b</i>* value decreased significantly to 22.32 ± 4.56 following 150 °C treatment. Furthermore, a total of 53 volatile compounds were identified by GC-IMS, and the results showed that aldehydes, alcohols, alkanes, ketones, pyrazines, and furans were the main flavor sources of Antarctic krill. At the same time, the GC-MS results showed that the thermal process had no significant effect on the nutrient content of Antarctic krill. The findings obtained in this study provide foundational information for future research on ship-borne processing and high-value utilization of Antarctic krill.https://www.mdpi.com/2304-8158/14/7/1221Antarctic krilldrying temperaturesquality characteristicslipid oxidationvolatile flavor components |
| spellingShingle | Ruxin Zhang Di Yu Peng Wang Yujun Liu Hanfeng Zheng Lechang Sun Jie Zheng Hai Chi Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (<i>Euphausia superba</i>) Foods Antarctic krill drying temperatures quality characteristics lipid oxidation volatile flavor components |
| title | Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (<i>Euphausia superba</i>) |
| title_full | Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (<i>Euphausia superba</i>) |
| title_fullStr | Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (<i>Euphausia superba</i>) |
| title_full_unstemmed | Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (<i>Euphausia superba</i>) |
| title_short | Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (<i>Euphausia superba</i>) |
| title_sort | effects of hot air drying temperatures on quality and volatile flavor components of cooked antarctic krill i euphausia superba i |
| topic | Antarctic krill drying temperatures quality characteristics lipid oxidation volatile flavor components |
| url | https://www.mdpi.com/2304-8158/14/7/1221 |
| work_keys_str_mv | AT ruxinzhang effectsofhotairdryingtemperaturesonqualityandvolatileflavorcomponentsofcookedantarctickrillieuphausiasuperbai AT diyu effectsofhotairdryingtemperaturesonqualityandvolatileflavorcomponentsofcookedantarctickrillieuphausiasuperbai AT pengwang effectsofhotairdryingtemperaturesonqualityandvolatileflavorcomponentsofcookedantarctickrillieuphausiasuperbai AT yujunliu effectsofhotairdryingtemperaturesonqualityandvolatileflavorcomponentsofcookedantarctickrillieuphausiasuperbai AT hanfengzheng effectsofhotairdryingtemperaturesonqualityandvolatileflavorcomponentsofcookedantarctickrillieuphausiasuperbai AT lechangsun effectsofhotairdryingtemperaturesonqualityandvolatileflavorcomponentsofcookedantarctickrillieuphausiasuperbai AT jiezheng effectsofhotairdryingtemperaturesonqualityandvolatileflavorcomponentsofcookedantarctickrillieuphausiasuperbai AT haichi effectsofhotairdryingtemperaturesonqualityandvolatileflavorcomponentsofcookedantarctickrillieuphausiasuperbai |