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Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis).
Wang, Zhijun; Li, Hanqi; Cao, Wenhong; Chen, Zhongqin; Gao, Jialong; Zheng, Huina; Lin, Haisheng; Qin, Xiaoming.
Afiliación
  • Wang Z; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
  • Li H; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China.
  • Cao W; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.
  • Chen Z; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
  • Gao J; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China.
  • Zheng H; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.
  • Lin H; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
  • Qin X; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China.
Foods ; 12(11)2023 May 25.
Article en En | MEDLINE | ID: mdl-37297379
Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (VFD), vacuum drying (VD), natural sun-drying (NSD), and hot air drying (HAD), on the flavor characteristics of oysters (Crassostrea hongkongensis) were investigated using blanched oysters as a control (CK). Results showed that HAD produced more free amino acids than the other methods, but VFD retained the most flavor nucleotides. Compared with cold drying (VFD), hot drying (VD, NSD, and HAD) increased the abundance of organic acids, betaine, and aroma substances. Glutamic acid, alanine, AMP, hexanal, octanal, heptanal, (E, E)-2,4-heptadienal, (E)-2-decenal, nonanal, etc., are defined as the characteristic flavor compounds of dried oysters, with umami, sweet, green, fatty, and fruity aromas being the main organoleptic attributes of dried oysters. Glutamic acid, glycine, betaine, IMP, pentanal, ethyl heptanoate, (E, Z)-2,4-nonadienal, 1-octen-3-one, 2-hexenal, 2-octenal, hexanal, decanal were defined as markers to distinguish different drying methods. Overall, HAD showed improved flavor qualities and characteristics and was better suited for the highly commercialized production of dried oysters.
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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China