Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)

Autores
Vega Gálvez, Antonio; Miranda, Margarita; Clavería, Rodrigo; Quispe, Issis; Vergara, Judith; Uribe, Elsa; Paez, Hector; Di Scala, Karina Cecilia
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The present study investigated the influence of air temperature on the drying kinetics, color, rehydration, total volatile basic nitrogen (TVBN), antioxidant capacity and texture of osmosed jumbo squid fillets during convective dehydration at 50, 60, 70, 80 and 90ºC. The Logarithmic and Two-term models could be used to describe the squid experimental drying curves. Discoloration of product was more noticeable at high drying temperatures where combined effects of non-enzymatic browning as well as protein denaturation modified the original color of the squid samples. Rehydration indexes showed a decrease while texture presented an increase with increasing air-drying temperature probably due to changes in food protein matrix. Total volatile basic nitrogen increased with process temperature. Antioxidant activity presented a decrease with temperature, especially at high drying temperatures. Results of this study demonstrated that the drying kinetics together with the reported quality attributes of the dried squid can be used to improve the final characteristics of the product.
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: Miranda, Margarita. Universidad de La Serena; Chile
Fil: Clavería, Rodrigo. Universidad de La Serena; Chile
Fil: Quispe, Issis. Universidad de La Serena; Chile
Fil: Vergara, Judith. Universidad de La Serena; Chile
Fil: Uribe, Elsa. Universidad de La Serena; Chile
Fil: Paez, Hector. Universidad de La Serena; Chile
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Materia
MATHEMATICAL MODELLING
OSMOTIC DEHYDRATION
PROTEINS
REHYDRATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/245632
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/245632
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)Vega Gálvez, AntonioMiranda, MargaritaClavería, RodrigoQuispe, IssisVergara, JudithUribe, ElsaPaez, HectorDi Scala, Karina CeciliaMATHEMATICAL MODELLINGOSMOTIC DEHYDRATIONPROTEINSREHYDRATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The present study investigated the influence of air temperature on the drying kinetics, color, rehydration, total volatile basic nitrogen (TVBN), antioxidant capacity and texture of osmosed jumbo squid fillets during convective dehydration at 50, 60, 70, 80 and 90ºC. The Logarithmic and Two-term models could be used to describe the squid experimental drying curves. Discoloration of product was more noticeable at high drying temperatures where combined effects of non-enzymatic browning as well as protein denaturation modified the original color of the squid samples. Rehydration indexes showed a decrease while texture presented an increase with increasing air-drying temperature probably due to changes in food protein matrix. Total volatile basic nitrogen increased with process temperature. Antioxidant activity presented a decrease with temperature, especially at high drying temperatures. Results of this study demonstrated that the drying kinetics together with the reported quality attributes of the dried squid can be used to improve the final characteristics of the product.Fil: Vega Gálvez, Antonio. Universidad de La Serena; ChileFil: Miranda, Margarita. Universidad de La Serena; ChileFil: Clavería, Rodrigo. Universidad de La Serena; ChileFil: Quispe, Issis. Universidad de La Serena; ChileFil: Vergara, Judith. Universidad de La Serena; ChileFil: Uribe, Elsa. Universidad de La Serena; ChileFil: Paez, Hector. Universidad de La Serena; ChileFil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaElsevier Science2011-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/245632Vega Gálvez, Antonio; Miranda, Margarita; Clavería, Rodrigo; Quispe, Issis; Vergara, Judith; et al.; Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas); Elsevier Science; LWT - Food Science and Technology; 44; 1; 1-2011; 16-230023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643810002306info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2010.06.012info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:07:51Zoai:ri.conicet.gov.ar:11336/245632instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:07:51.467CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)
title Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)
spellingShingle Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)
Vega Gálvez, Antonio
MATHEMATICAL MODELLING
OSMOTIC DEHYDRATION
PROTEINS
REHYDRATION
title_short Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)
title_full Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)
title_fullStr Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)
title_full_unstemmed Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)
title_sort Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)
dc.creator.none.fl_str_mv Vega Gálvez, Antonio
Miranda, Margarita
Clavería, Rodrigo
Quispe, Issis
Vergara, Judith
Uribe, Elsa
Paez, Hector
Di Scala, Karina Cecilia
author Vega Gálvez, Antonio
author_facet Vega Gálvez, Antonio
Miranda, Margarita
Clavería, Rodrigo
Quispe, Issis
Vergara, Judith
Uribe, Elsa
Paez, Hector
Di Scala, Karina Cecilia
author_role author
author2 Miranda, Margarita
Clavería, Rodrigo
Quispe, Issis
Vergara, Judith
Uribe, Elsa
Paez, Hector
Di Scala, Karina Cecilia
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv MATHEMATICAL MODELLING
OSMOTIC DEHYDRATION
PROTEINS
REHYDRATION
topic MATHEMATICAL MODELLING
OSMOTIC DEHYDRATION
PROTEINS
REHYDRATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The present study investigated the influence of air temperature on the drying kinetics, color, rehydration, total volatile basic nitrogen (TVBN), antioxidant capacity and texture of osmosed jumbo squid fillets during convective dehydration at 50, 60, 70, 80 and 90ºC. The Logarithmic and Two-term models could be used to describe the squid experimental drying curves. Discoloration of product was more noticeable at high drying temperatures where combined effects of non-enzymatic browning as well as protein denaturation modified the original color of the squid samples. Rehydration indexes showed a decrease while texture presented an increase with increasing air-drying temperature probably due to changes in food protein matrix. Total volatile basic nitrogen increased with process temperature. Antioxidant activity presented a decrease with temperature, especially at high drying temperatures. Results of this study demonstrated that the drying kinetics together with the reported quality attributes of the dried squid can be used to improve the final characteristics of the product.
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: Miranda, Margarita. Universidad de La Serena; Chile
Fil: Clavería, Rodrigo. Universidad de La Serena; Chile
Fil: Quispe, Issis. Universidad de La Serena; Chile
Fil: Vergara, Judith. Universidad de La Serena; Chile
Fil: Uribe, Elsa. Universidad de La Serena; Chile
Fil: Paez, Hector. Universidad de La Serena; Chile
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
description The present study investigated the influence of air temperature on the drying kinetics, color, rehydration, total volatile basic nitrogen (TVBN), antioxidant capacity and texture of osmosed jumbo squid fillets during convective dehydration at 50, 60, 70, 80 and 90ºC. The Logarithmic and Two-term models could be used to describe the squid experimental drying curves. Discoloration of product was more noticeable at high drying temperatures where combined effects of non-enzymatic browning as well as protein denaturation modified the original color of the squid samples. Rehydration indexes showed a decrease while texture presented an increase with increasing air-drying temperature probably due to changes in food protein matrix. Total volatile basic nitrogen increased with process temperature. Antioxidant activity presented a decrease with temperature, especially at high drying temperatures. Results of this study demonstrated that the drying kinetics together with the reported quality attributes of the dried squid can be used to improve the final characteristics of the product.
publishDate 2011
dc.date.none.fl_str_mv 2011-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/245632
Vega Gálvez, Antonio; Miranda, Margarita; Clavería, Rodrigo; Quispe, Issis; Vergara, Judith; et al.; Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas); Elsevier Science; LWT - Food Science and Technology; 44; 1; 1-2011; 16-23
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/245632
identifier_str_mv Vega Gálvez, Antonio; Miranda, Margarita; Clavería, Rodrigo; Quispe, Issis; Vergara, Judith; et al.; Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas); Elsevier Science; LWT - Food Science and Technology; 44; 1; 1-2011; 16-23
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643810002306
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2010.06.012
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083223760666624
score 13.22299

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