Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying
In order to achieve the influence of different pretreatment methods on heat pump dried tilapia fillets, the effects of trehalose, ultrasound-assisted and freeze-thaw cycle assisted osmotic dehydration on the color, rehydration, texture and Ca2+-ATPase activity were investigated. Tilapia fillets (100...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research
2017-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0016/pjfns-2016-0016.xml?format=INT |
| _version_ | 1818043000369971200 |
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| author | Li Min Wu Yang-yang Guan Zhi-qiang |
| author_facet | Li Min Wu Yang-yang Guan Zhi-qiang |
| author_sort | Li Min |
| collection | DOAJ |
| description | In order to achieve the influence of different pretreatment methods on heat pump dried tilapia fillets, the effects of trehalose, ultrasound-assisted and freeze-thaw cycle assisted osmotic dehydration on the color, rehydration, texture and Ca2+-ATPase activity were investigated. Tilapia fillets (100 mm length × 50 mm width × 5 mm height) were first osmoconcentrated in a trehalose solution combined with 4°C under atmospheric pressure for 1 h, different power of ultrasound and freeze-thawing respectively, then heat pump dried. The results showed that under the same drying method, the comprehensive score of ultrasound in 400 Watt was best, compared to freeze-thaw, the ultrasound pretreatment had a significant (p<0.05) effect on the color and Ca2+-ATPase activity, but had no significant (p>0.05) effect on the rehydration and texture. However, both of them significantly (p<0.05) affected the quality in comparison to that of osmosis at 4°C. It indicates that suitable ultrasonic pretreatment conditions improve the quality of dried products effectively and the conclusion of this research provides reference for heat pump dried similar products. |
| first_indexed | 2024-12-10T08:55:15Z |
| format | Article |
| id | doaj.art-b1a6f94363784367888dbb96b9668f4c |
| institution | Directory Open Access Journal |
| issn | 2083-6007 |
| language | English |
| last_indexed | 2024-12-10T08:55:15Z |
| publishDate | 2017-06-01 |
| publisher | Institute of Animal Reproduction and Food Research |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj.art-b1a6f94363784367888dbb96b9668f4c2022-12-22T01:55:27ZengInstitute of Animal Reproduction and Food ResearchPolish Journal of Food and Nutrition Sciences2083-60072017-06-0167214515010.1515/pjfns-2016-0016pjfns-2016-0016Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump DryingLi Min0Wu Yang-yang1Guan Zhi-qiang2College of Engineering, Guangdong Ocean University, Zhanjiang 524088, P.R. ChinaCollege of Engineering, Guangdong Ocean University, Zhanjiang 524088, P.R. ChinaCollege of Engineering, Guangdong Ocean University, Zhanjiang 524088, P.R. ChinaIn order to achieve the influence of different pretreatment methods on heat pump dried tilapia fillets, the effects of trehalose, ultrasound-assisted and freeze-thaw cycle assisted osmotic dehydration on the color, rehydration, texture and Ca2+-ATPase activity were investigated. Tilapia fillets (100 mm length × 50 mm width × 5 mm height) were first osmoconcentrated in a trehalose solution combined with 4°C under atmospheric pressure for 1 h, different power of ultrasound and freeze-thawing respectively, then heat pump dried. The results showed that under the same drying method, the comprehensive score of ultrasound in 400 Watt was best, compared to freeze-thaw, the ultrasound pretreatment had a significant (p<0.05) effect on the color and Ca2+-ATPase activity, but had no significant (p>0.05) effect on the rehydration and texture. However, both of them significantly (p<0.05) affected the quality in comparison to that of osmosis at 4°C. It indicates that suitable ultrasonic pretreatment conditions improve the quality of dried products effectively and the conclusion of this research provides reference for heat pump dried similar products.http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0016/pjfns-2016-0016.xml?format=INTtrehaloseultrasoundosmosis methodsheat pump dryingfish filletquality parameters |
| spellingShingle | Li Min Wu Yang-yang Guan Zhi-qiang Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying Polish Journal of Food and Nutrition Sciences trehalose ultrasound osmosis methods heat pump drying fish fillet quality parameters |
| title | Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying |
| title_full | Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying |
| title_fullStr | Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying |
| title_full_unstemmed | Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying |
| title_short | Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying |
| title_sort | effect of physical osmosis methods on quality of tilapia fillets processed by heat pump drying |
| topic | trehalose ultrasound osmosis methods heat pump drying fish fillet quality parameters |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0016/pjfns-2016-0016.xml?format=INT |
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