Food and Fermentation Industries >

2022 , Vol. 48 >Issue 22: 134 - 141

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029312

Effect of hot air and heat pump combined drying on prawn meat quality based on water migration analysis

  • LIANG Zuanhao ,
  • CHEN Haiqiang ,
  • LIANG Fengxue ,
  • YU Ming
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  • 1(Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529566, China)
    2(Engineering Technology Research Center of Low Temperature Food Pocessing, Guangdong Province, Yangjiang 529566, China)

Received date: 2021-09-10

  Revised date: 2021-10-29

  Online published: 2022-12-20

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Abstract

As the research object, Penaeus vannamei was ripened, colored and shaped by once-paragraph high-temperature hot air drying, and further dehydrated by the second-paragraph low-temperature heat pump drying. Combined with water content, total volatile base nitrogen (TVB-N) content, microstructure analysis, texture evaluation and rehydration rate, low-field nuclear magnetic resonance technology (LF-NMR) was used to explore the law of water distribution and migration of prawn meat during the drying and rehydration process, and compared with segmented hot air drying. Results showed that hot air and heat pump combined drying was beneficial to reduce TVB-N content, delay oxidation, and improve texture characteristics and rehydration rate of prawn meat. Meanwhile, the damage to the muscle fiber structure of prawns during drying was also small. The technical analysis of low field nuclear magnetic resonance (LF-NMR) showed that during the combined drying process, the reduction rate of immobilized water of prawn meat was relatively slow, and at the same time, it promoted the migration of some immobilized water to bound water. Furthermore, MRI images showed that the color difference of the overall signal value of prawn meat was small, which indicated gentle dewatering to prawn drying. The combined drying prawn meat also showed a rapid right shift of the peak vertex of immobilized water during the rehydration process. In addition, the relaxation time of the peak vertex and the peak area were significantly greater than those of the CK group after rehydration for 15 min. MRI images also confirmed that the combined drying prawn meat had a faster rehydration rate and a better rehydration effect. More notably, MRI images of the CK group after rehydration showed that there were three tearing parts in the internal tissue of prawn meat, which could not be rehydrated normally.

Key words： prawn; combined drying; rehydration process; low-field nuclear magnetic resonance; water migration

Cite this article

LIANG Zuanhao , CHEN Haiqiang , LIANG Fengxue , YU Ming . Effect of hot air and heat pump combined drying on prawn meat quality based on water migration analysis[J]. Food and Fermentation Industries, 2022 , 48(22) : 134 -141 . DOI: 10.13995/j.cnki.11-1802/ts.029312

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