Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus
Pufferfish is prone to deterioration due to abundant nutrients and high moisture content. Drying technology can extend the shelf life and enhance the flavor quality of aquatic products. The study investigated the effect of hot air drying (HAD), microwave vacuum drying (MVD) and hot air assisted radi...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001197 |
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| author | Youyou Li Shui Jiang Yiwen Zhu Wenzheng Shi Yin Zhang Yuan Liu |
| author_facet | Youyou Li Shui Jiang Yiwen Zhu Wenzheng Shi Yin Zhang Yuan Liu |
| author_sort | Youyou Li |
| collection | DOAJ |
| description | Pufferfish is prone to deterioration due to abundant nutrients and high moisture content. Drying technology can extend the shelf life and enhance the flavor quality of aquatic products. The study investigated the effect of hot air drying (HAD), microwave vacuum drying (MVD) and hot air assisted radio frequency drying (HARFD) on the taste and volatile profiles of Takifugu obscurus. Different drying methods had significant influence on the color, rehydration, 5'-nucleotides, free amino acids and volatile components (P < 0.05). The results showed that HAD and HARFD could promote the flavor of T. obscurus by producing higher equivalent umami concentration (EUC) values, which were about two times of MVD group, and more pronounced pleasant odor according to sensory analysis. HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits. This study could provide a reference for the industrial application of drying T. obscurus. |
| format | Article |
| id | doaj-art-5332bcbd83854e3e845b1a731aca9075 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-5332bcbd83854e3e845b1a731aca90752025-02-02T23:24:43ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121223232Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurusYouyou Li0Shui Jiang1Yiwen Zhu2Wenzheng Shi3Yin Zhang4Yuan Liu5College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Corresponding authors at: Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaKey Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, ChinaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Corresponding authors at: Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaPufferfish is prone to deterioration due to abundant nutrients and high moisture content. Drying technology can extend the shelf life and enhance the flavor quality of aquatic products. The study investigated the effect of hot air drying (HAD), microwave vacuum drying (MVD) and hot air assisted radio frequency drying (HARFD) on the taste and volatile profiles of Takifugu obscurus. Different drying methods had significant influence on the color, rehydration, 5'-nucleotides, free amino acids and volatile components (P < 0.05). The results showed that HAD and HARFD could promote the flavor of T. obscurus by producing higher equivalent umami concentration (EUC) values, which were about two times of MVD group, and more pronounced pleasant odor according to sensory analysis. HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits. This study could provide a reference for the industrial application of drying T. obscurus.http://www.sciencedirect.com/science/article/pii/S2213453022001197Hot air dryingMicrowave vacuum dryingHot air-assisted radio frequency dryingTakifugu obscurusQuantitative descriptive analysis |
| spellingShingle | Youyou Li Shui Jiang Yiwen Zhu Wenzheng Shi Yin Zhang Yuan Liu Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus Food Science and Human Wellness Hot air drying Microwave vacuum drying Hot air-assisted radio frequency drying Takifugu obscurus Quantitative descriptive analysis |
| title | Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus |
| title_full | Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus |
| title_fullStr | Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus |
| title_full_unstemmed | Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus |
| title_short | Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus |
| title_sort | effect of different drying methods on the taste and volatile compounds sensory characteristics of takifugu obscurus |
| topic | Hot air drying Microwave vacuum drying Hot air-assisted radio frequency drying Takifugu obscurus Quantitative descriptive analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001197 |
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