Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder DOI Creative Commons
Hongbing Dong, Jiwang Chen, Yujie Li

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(17), P. 2790 - 2790

Published: Sept. 1, 2024

Fish swim bladder (FSB) is a type of traditional nutraceutical, but the lack high-quality drying methods limits its premium market development. In order to obtain optimal-quality dried FSBs from Chinese longsnout catfish, effects liquid nitrogen pre-freezing (LNF) and on physical properties flavor FSB were evaluated. Four used for drying, including natural air-drying (ND), hot-air-drying (HD), LNF combined with freeze-drying (LN-FD), HD (LN-HD). Color, collagen content, rehydration ratio, textural properties, characteristics (by GC-IMS, E-nose, E-tongue) measured clarify differences among four FSBs. The results showed that ND cannot effectively remove moisture as final product stronger sourness in taste. led decrease content collapse fiber structure FSB. Compared HD, LN-HD higher (0.56 g/g) different fingerprint. treated by LN-FD had better qualities terms an attractive color, high (0.79 g/g), low shrinkage, ratio (2.85), soft texture, while also possessing richer characteristic flavors. application may help optimization nutrition level, ability, mouthfeel,

Language: Английский

Experimental Study on CO2 Closed-Cycle Heat Pump Drying for Lemon Assisted by Ultrasonic Pretreatment DOI
Haoxiang Zhou, Weidong Wu, Taotao Zeng

et al.

Journal of Cleaner Production, Journal Year: 2025, Volume and Issue: unknown, P. 145321 - 145321

Published: March 1, 2025

Language: Английский

Citations

0
Impact of Osmotic Dehydration on the Physical, Mechanical, and Textural Properties of Paneer From Different Milk Sources DOI

K. Kamaleeswari,

N. Karpoora Sundara Pandian,

B. Murugan

et al.

Journal of Texture Studies, Journal Year: 2025, Volume and Issue: 56(2)

Published: March 1, 2025

This study evaluates the effects of osmotic dehydration (OD) on physical, mechanical, and textural properties paneer made from buffalo, cow, full-cream milk. Paneer slices were pre-treated at 4°C with four different concentrations salt solution for 12 h an solution-to-product ratio 1:4 (w/w). Following pre-treatment, samples dried in a tray dryer 50°C. The milk was found to have highest moisture content compared other varieties due homogenization process. overall dimensional OD-treated paneer, including average length, width, thickness, geometric mean diameter, surface area, volume, ranged 0.0174 0.0196 m, 0.0164 0.0186 0.004 0.0054 0.0108 0.0121 0.34 × 10-3 0.464 m2, 11.71 10-7 17.991 m3, respectively. sphericity value 0.6656 noted 12% paneer. Bulk true density increased non-linearly, while porosity decreased linearly reduction 12.46% 9.25% (w.b) buffalo samples. Untreated exhibited lowest angle repose (29.89°) volume shrinkage (19.82%) 8.37% decrease (w.b). Osmotic favorable effect weights 10, 50, 100-paneer slice milk, cow higher solute concentration rehydration 1.89. sample 37.84%. 3% expansion 60.25% 88.81%, respectively, room temperature. Regarding external friction coefficients, observed aluminum plates (0.59) followed by galvanized iron (0.52) stainless steel (0.42) prepared showed significant hardness 393.56 N.

Language: Английский

Citations

0
Drying characteristics and quality attributes of heat pump dried scallop adductors: Effect of different ethanol pretreatment time DOI
Zhao Ya, Xiaotian Wu,

Xiaoning Cheng

et al.

Drying Technology, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 13

Published: April 5, 2025

Language: Английский

Citations

0
Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder DOI Creative Commons
Hongbing Dong, Jiwang Chen, Yujie Li

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(17), P. 2790 - 2790

Published: Sept. 1, 2024

Fish swim bladder (FSB) is a type of traditional nutraceutical, but the lack high-quality drying methods limits its premium market development. In order to obtain optimal-quality dried FSBs from Chinese longsnout catfish, effects liquid nitrogen pre-freezing (LNF) and on physical properties flavor FSB were evaluated. Four used for drying, including natural air-drying (ND), hot-air-drying (HD), LNF combined with freeze-drying (LN-FD), HD (LN-HD). Color, collagen content, rehydration ratio, textural properties, characteristics (by GC-IMS, E-nose, E-tongue) measured clarify differences among four FSBs. The results showed that ND cannot effectively remove moisture as final product stronger sourness in taste. led decrease content collapse fiber structure FSB. Compared HD, LN-HD higher (0.56 g/g) different fingerprint. treated by LN-FD had better qualities terms an attractive color, high (0.79 g/g), low shrinkage, ratio (2.85), soft texture, while also possessing richer characteristic flavors. application may help optimization nutrition level, ability, mouthfeel,

Language: Английский

Citations

1