Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods – A case study of scallop adductors
2022
Sui, Xiaole | Zhao, Ya | Zhang, Xin | Zhang, Yuexiang | Zhu, Lanlan | Fang, Zhongxiang | Shi, Qilong
Explosion puffing drying (EPD) is rarely employed in protein-rich foods due to insufficient puffing driving force. Therefore, hydrocolloid coating pretreatment was performed to evaluate the feasibility of EPD application in scallop adductors. The transverse relaxation time (T₂) of scallop adductors was determined by low-field nuclear magnetic resonance (LF-NMR). Average drying rate, puffing degree (Pd), rehydration rate (Rᵣ), total color difference (ΔE), hardness, and brittleness of puffing-dried scallop adductors were also analyzed. Coating before pre-drying and coating twice significantly improved quality characteristics of scallop adductors. After pre-drying, T₂ of loosely bound water (T₂₁) appeared with coating pretreatment, which increased the freedom degree and mobility of water molecules, thereby improving the quality of scallop adductors. T₂ of the immobilized water (T₂₂) and the proportion of tightly bound water (mT₂b) had a significant correlation with Pd, ΔE, hardness, and brittleness. Coating pretreatment contributes to the enhanced quality of puffing-dried scallop adductors.
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