Impact of high pressure impregnation and air drying on the quality of Dosidicus gigas slices
Abstract Humboldt squid (Dosidicus gigas) is the most abundant cephalopod in the fishing industry, and its high nutritional and organoleptic properties make it a go-to food product for consumers. Therefore, developing new processing techniques seems imperative to minimize quality deterioration and p...
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Nature Portfolio
2025-01-01
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| author | Liliana Zura-Bravo Roberto Lemus-Mondaca Jaime Ortiz Marcos Flores Gipsy Tabilo-Munizaga Mario Pérez-Won Klaudia Masztalerz |
| author_facet | Liliana Zura-Bravo Roberto Lemus-Mondaca Jaime Ortiz Marcos Flores Gipsy Tabilo-Munizaga Mario Pérez-Won Klaudia Masztalerz |
| author_sort | Liliana Zura-Bravo |
| collection | DOAJ |
| description | Abstract Humboldt squid (Dosidicus gigas) is the most abundant cephalopod in the fishing industry, and its high nutritional and organoleptic properties make it a go-to food product for consumers. Therefore, developing new processing techniques seems imperative to minimize quality deterioration and provide products with appropriate characteristics. The study aimed to determine the effect of high-pressure impregnation (HPI) pretreatment on hot air-drying kinetics and the quality of Humboldt squid slices. Various pressures, times, and concentrations of osmotic solution during HPI were evaluated, followed by drying at 40 and 60 °C. The HPI pretreatment reduced the drying time by around 26% when dried at 40 °C, and only 18% when dried at⋅ 60 °C compared with unpretreated samples. The Weibull, Page, and Logarithmic models were considered for experimental drying curve modeling. Diffusion coefficient values varied from 3.82 to 6.59 × 10−9 m2/s for all drying conditions. Moreover, the color, texture, and water-holding capacity were determined. Rehydration capacity values increased due to less damage to cellular tissue than the control (HPI-untreated dried samples). Also, scanning electron microscope (SEM) images showed a compacted structure of HPI-dried squid samples. Overall, HPI proved to be a beneficial pretreatment as it reduced drying time and improved the quality characteristics of Humboldt squid. |
| format | Article |
| id | doaj-art-e209f10db0cc432aa7fbfd8beadb1aba |
| institution | Kabale University |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-e209f10db0cc432aa7fbfd8beadb1aba2025-02-02T12:18:23ZengNature PortfolioScientific Reports2045-23222025-01-0115111410.1038/s41598-025-87647-8Impact of high pressure impregnation and air drying on the quality of Dosidicus gigas slicesLiliana Zura-Bravo0Roberto Lemus-Mondaca1Jaime Ortiz2Marcos Flores3Gipsy Tabilo-Munizaga4Mario Pérez-Won5Klaudia Masztalerz6Laboratorio de Ciencias de los Alimentos, Facultad de Medicina y Ciencias de la Salud, Universidad Central de ChileDepartamento de Ciencia de Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de ChileDepartamento de Ciencia de Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de ChileDepartamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de TalcaDepartamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y Alimentos, Universidad del Bío-BíoDepartamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y Alimentos, Universidad del Bío-BíoInstitute of Agricultural Engineering, Wroclaw University of Environmental and Life SciencesAbstract Humboldt squid (Dosidicus gigas) is the most abundant cephalopod in the fishing industry, and its high nutritional and organoleptic properties make it a go-to food product for consumers. Therefore, developing new processing techniques seems imperative to minimize quality deterioration and provide products with appropriate characteristics. The study aimed to determine the effect of high-pressure impregnation (HPI) pretreatment on hot air-drying kinetics and the quality of Humboldt squid slices. Various pressures, times, and concentrations of osmotic solution during HPI were evaluated, followed by drying at 40 and 60 °C. The HPI pretreatment reduced the drying time by around 26% when dried at 40 °C, and only 18% when dried at⋅ 60 °C compared with unpretreated samples. The Weibull, Page, and Logarithmic models were considered for experimental drying curve modeling. Diffusion coefficient values varied from 3.82 to 6.59 × 10−9 m2/s for all drying conditions. Moreover, the color, texture, and water-holding capacity were determined. Rehydration capacity values increased due to less damage to cellular tissue than the control (HPI-untreated dried samples). Also, scanning electron microscope (SEM) images showed a compacted structure of HPI-dried squid samples. Overall, HPI proved to be a beneficial pretreatment as it reduced drying time and improved the quality characteristics of Humboldt squid.https://doi.org/10.1038/s41598-025-87647-8Humboldt squidHigh-pressure impregnationMoisture diffusivityColorTextureMicrostructure |
| spellingShingle | Liliana Zura-Bravo Roberto Lemus-Mondaca Jaime Ortiz Marcos Flores Gipsy Tabilo-Munizaga Mario Pérez-Won Klaudia Masztalerz Impact of high pressure impregnation and air drying on the quality of Dosidicus gigas slices Scientific Reports Humboldt squid High-pressure impregnation Moisture diffusivity Color Texture Microstructure |
| title | Impact of high pressure impregnation and air drying on the quality of Dosidicus gigas slices |
| title_full | Impact of high pressure impregnation and air drying on the quality of Dosidicus gigas slices |
| title_fullStr | Impact of high pressure impregnation and air drying on the quality of Dosidicus gigas slices |
| title_full_unstemmed | Impact of high pressure impregnation and air drying on the quality of Dosidicus gigas slices |
| title_short | Impact of high pressure impregnation and air drying on the quality of Dosidicus gigas slices |
| title_sort | impact of high pressure impregnation and air drying on the quality of dosidicus gigas slices |
| topic | Humboldt squid High-pressure impregnation Moisture diffusivity Color Texture Microstructure |
| url | https://doi.org/10.1038/s41598-025-87647-8 |
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