Physicochemical and microstructural properties and volatile compounds of Macrobrachium rosenbergii meat as affected...

科学分野:

• Food Science; Aquatic Product Technology; Drying Technologies

背景:

• Growing demand for high-quality dried seafood with fresh-like qualities.; Need to evaluate different drying methods for Macrobrachium rosenbergii (giant freshwater prawn) meat.

研究 の 目的:

• To compare hot air drying (HAD), heat pump drying (HPD), vacuum freeze drying (VFD), and microwave vacuum drying (MVD).; To assess the impact of these methods on drying efficiency, physicochemical properties, microstructure, and volatile compounds of shrimp meat.

主な方法:

• Drying experiments using HAD, HPD, VFD, and MVD.; Analysis of physicochemical properties (protein, astaxanthin, color, texture).; Microstructural analysis (SEM), water state analysis (LF-NMR), and volatile compound analysis (GC-MS).

主要な成果:

• MVD exhibited the highest drying efficiency.; VFD retained the highest crude protein and astaxanthin content, with improved lightness and reduced hardness.; Microstructural analysis showed distinct pore formations depending on the drying method; VFD maintained protein integrity better than others.; GC-MS identified key volatile compounds, with pyrazines contributing roasted aromas in HAD, HPD, and MVD samples.

結論:

• Microwave vacuum drying (MVD) is a highly efficient dehydration method for shrimp meat.; Vacuum freeze drying (VFD) excels in preserving nutritional and structural quality.; MVD presents a promising approach for processing Macrobrachium rosenbergii meat.