Effects of optimized osmotic vacuum impregnation on quality properties of red abalone (<i>Haliotis rufescens</i>) drying

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dc.contributor.authorPizarro-Oteiza, Sebastian
dc.contributor.authorGiovagnoli-Vicuna, Claudia
dc.contributor.authorBriones-Labbarca, Vilbett
dc.contributor.authorSalazar, Fernando
dc.date.accessioned2025-01-20T20:10:53Z
dc.date.available2025-01-20T20:10:53Z
dc.date.issued2023
dc.description.abstractThe aim of this work was to analyze the quality of red abalone dehydrated under osmotic vacuum impregnation (OVI) as a pretreatment to the convection drying process. Response surface methodology was used to optimize osmotic impregnation conditions. Then, diffusional parameters of salt (D-se) and water (D-we), the drying kinetics, and quality characteristics were analyzed. According to the RSM, the optimized impregnation conditions were 92 mbar at 20% NaCl for 14 min. The D-se and D-we diffusion parameters for OVI were 7.72 and 4.14 x 10(-10) (m(2)/s), respectively. The drying kinetics of the OVI sample obtained a higher D-we value than conventional impregnation. The quality showed a more tenderness product, higher rehydration and water holding capacity and less non-enzymatic browning and color change. Therefore, OVI is a promising alternative to conventional impregnation, the method currently used for pretreatment seafood which requires a long processing time.
dc.fuente.origenWOS
dc.identifier.doi10.1007/s11694-023-01987-5
dc.identifier.eissn2193-4134
dc.identifier.issn2193-4126
dc.identifier.urihttps://doi.org/10.1007/s11694-023-01987-5
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/92103
dc.identifier.wosidWOS:001000492100004
dc.issue.numero5
dc.language.isoen
dc.pagina.final4529
dc.pagina.inicio4520
dc.revistaJournal of food measurement and characterization
dc.rightsacceso restringido
dc.subjectOsmotic vacuum impregnation
dc.subjectPretreatment
dc.subjectRed abalone (Haliotis rufescens)
dc.subjectDrying process
dc.titleEffects of optimized osmotic vacuum impregnation on quality properties of red abalone (<i>Haliotis rufescens</i>) drying
dc.typeartículo
dc.volumen17
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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