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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.
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]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
  Group: Ti
  Data: Shelf‐life prediction and quality changes in dried Chilean sea cucumber (Athyonidium chilensis) during accelerated storage.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Sep2020, Vol. 44 Issue 9, p1-12. 12p.
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  Data: <searchLink fieldCode="DE" term="%22Forecasting%22">Forecasting</searchLink><br /><searchLink fieldCode="DE" term="%22Sea+cucumbers%22">Sea cucumbers</searchLink><br /><searchLink fieldCode="DE" term="%22Humidity%22">Humidity</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink><br /><searchLink fieldCode="DE" term="%22Storage%22">Storage</searchLink><br /><searchLink fieldCode="DE" term="%22Polyethylene%22">Polyethylene</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1111/jfpp.14644
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      – Code: eng
        Text: English
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        PageCount: 12
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      – SubjectFull: Humidity
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      – SubjectFull: Nutritional value
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      – SubjectFull: Storage
        Type: general
      – SubjectFull: Polyethylene
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      – TitleFull: Shelf‐life prediction and quality changes in dried Chilean sea cucumber (Athyonidium chilensis) during accelerated storage.
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            NameFull: Tamarit‐Pino, Yanara
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            NameFull: Batías‐Montes, José Miguel
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            NameFull: Segura‐Ponce, Luis Andrés
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            NameFull: Guzmán‐Meza, Marco Fernando
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            NameFull: Quevedo‐León, Roberto Agustín
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              M: 09
              Text: Sep2020
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              Y: 2020
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