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http://krishi.icar.gov.in/jspui/handle/123456789/24933| Title: | Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds |
| Other Titles: | Not Available |
| Authors: | Viji, P. Mokam, S. Y. Jesmi, D. Rao, B.M. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology Andhra University, Chinna Waltair, Visakhapatnam, Andhra Pradesh, India |
| Published/ Complete Date: | 2019-10 |
| Project Code: | Not Available |
| Keywords: | squid shreds microwave vacuum drying microstructure rehydration physicochemical properties |
| Publisher: | Wiley |
| Citation: | Viji, P.,Mokam, S. Y.,Jesmi, D. and Rao, B.M. (2019) Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds. Journal of the Science of Food and Agriculture, 99(13): 5778-5783. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | BACKGROUND Microwave vacuum drying is an innovative technology for drying fruits and vegetables. However, this technology has not been well explored for drying seafood. In the present study, the effects of microwave vacuum drying (MVD), hot air drying (HAD) and sun drying (SD) on the proximate composition, texture, rehydration, color and microstructure of squid shreds were investigated. RESULTS Proximate components of the samples dried by different methods were not significantly different, but the drying time was markedly lower for the MVD technique. The rehydration rate and water absorption index followed the order MVD greater than HAD greater than SD. The extent of browning as indicated by the b value was significantly lower in MVD samples (14.38) compared with HAD (19.47) and SD (21.94) samples. MVD resulted in the lowest values for hardness, springiness and chewiness of both dried and rehydrated squid shreds, while SD recorded the highest values for the same. Scanning electron microscopy (SEM) images of the muscle fiber indicated muscle shrinkage and more toughness in SD samples, whereas Fourier transform infrared (FTIR) spectra revealed a small extent of protein degradation in MVD samples. CONCLUSION The study revealed that higher‐quality dried squid shreds can be prepared by microwave vacuum drying in a shorter time compared with the traditional methods of sun drying and hot air drying. Hence microwave vacuum drying can be used as an energy‐efficient and time‐saving technology to make dried seafood of superior quality. |
| Description: | Not Available |
| ISSN: | 1097-0010 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of the Science of Food and Agriculture |
| NAAS Rating: | 8.61 |
| Volume No.: | 99(13) |
| Page Number: | 5778-5783 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1002/jsfa.9846 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/24933 |
| Appears in Collections: | FS-CIFT-Publication |
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