Shelf‐life prediction and quality changes in dried Chilean sea cucumber (Athyonidium chilensis) during accelerated storage.
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| Title: | Shelf‐life prediction and quality changes in dried Chilean sea cucumber (Athyonidium chilensis) during accelerated storage. |
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| Authors: | Tamarit‐Pino, Yanara1 (AUTHOR), Batías‐Montes, José Miguel1 (AUTHOR) jobastias@ubiobio.cl, Segura‐Ponce, Luis Andrés1 (AUTHOR), Guzmán‐Meza, Marco Fernando1 (AUTHOR), Quevedo‐León, Roberto Agustín2 (AUTHOR) |
| Source: | Journal of Food Processing & Preservation. Sep2020, Vol. 44 Issue 9, p1-12. 12p. |
| Subjects: | Forecasting, Sea cucumbers, Humidity, Nutritional value, Storage, Polyethylene |
| Abstract: | The objective was to estimate quality changes in Chilean sea cucumber (Athyonidium chilensis) using sun drying (SD), freeze‐drying (FD), and combined electrohydrodynamic and FD (EHD‐FD) at 30°C, packaged in low‐density polyethylene packages and stored at 30%, 50%, 70%, and 90% relative humidity (RH) for 3 mo. Water activity (Aw) content, moisture content (MC), total volatile base nitrogen (TVBN), hardness, and springiness were monitored. The Weibull model was applied to determine kinetics and predict shelf life. Initially, SD exhibited lower quality. All indicators increased over time at 70% and 90% RH, regardless of the drying treatment. The Weibull model was well fitted with all TVBN data, the indicator selected for shelf life. The shortest shelf life during storage was for SD. As for FD and EHD‐FD, the most important difference occurred at 50% RH with 52 and 44 days, respectively. Practical applications: Chilean sea cucumber (A. chilensis) has a high nutritional value. Its properties are reduced when it is sun‐dried. Therefore, other drying methods such as freeze‐drying and electrohydrodynamics as pretreatment combined with freeze‐drying are used to improve its quality and nutritional parameters and durability. The study of accelerated shelf life at different levels of relative humidity of Chilean sea cucumber offers tools for producers given that the Weibull model can predict the durability of the product and the preservation conditions of dry products over time. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | The objective was to estimate quality changes in Chilean sea cucumber (Athyonidium chilensis) using sun drying (SD), freeze‐drying (FD), and combined electrohydrodynamic and FD (EHD‐FD) at 30°C, packaged in low‐density polyethylene packages and stored at 30%, 50%, 70%, and 90% relative humidity (RH) for 3 mo. Water activity (Aw) content, moisture content (MC), total volatile base nitrogen (TVBN), hardness, and springiness were monitored. The Weibull model was applied to determine kinetics and predict shelf life. Initially, SD exhibited lower quality. All indicators increased over time at 70% and 90% RH, regardless of the drying treatment. The Weibull model was well fitted with all TVBN data, the indicator selected for shelf life. The shortest shelf life during storage was for SD. As for FD and EHD‐FD, the most important difference occurred at 50% RH with 52 and 44 days, respectively. Practical applications: Chilean sea cucumber (A. chilensis) has a high nutritional value. Its properties are reduced when it is sun‐dried. Therefore, other drying methods such as freeze‐drying and electrohydrodynamics as pretreatment combined with freeze‐drying are used to improve its quality and nutritional parameters and durability. The study of accelerated shelf life at different levels of relative humidity of Chilean sea cucumber offers tools for producers given that the Weibull model can predict the durability of the product and the preservation conditions of dry products over time. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 01458892 |
| DOI: | 10.1111/jfpp.14644 |
