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ABSTRACT
The influence of radio frequency-assisted hot air drying (RFHAD) on the drying kinetics, product quality and composition of Pacific white shrimp was evaluated and compared with radio frequency drying (RFD) and hot air drying (HAD). The results demonstrated that RFHAD showed faster drying rate and also ensured better product quality in terms of texture property, astaxanthin content, color quality, rehydration rate and microstructure of shrimp. Furthermore, RF wave could significantly reduce the formation of bitter amino acids (p < .05) and showed no significant difference in the content of umami amino acid. However, secondary structure changes were observed in RFHAD shrimp with a decrease in β-sheet and α-helix contents and increase in β-reverse fold, and RFHAD noticeably decreased the onset temperature, peak temperature and thermal enthalpy (ΔH) values of shrimp, which showed lower thermal stability. Therefore, the RFHAD method is a fast and efficient drying technology for shrimp with high-quality characteristic.
Acknowledgement
The author acknowledges Science and Technology Projects of Ningbo (2022S153), Special Program for the Construction of Ningbo City’s Enterprise Innovation Consortium (2022H006) for their financial support to this research.
Disclosure statement
No potential conflict of interest was reported by the author(s).
CRediT authorship contribution statement
Xiaoting Xuan: Investigation, Analysis, Writing – original draft, Writing – review & editing. Ning Yu: Formal analysis, Writing-review & editing. Tian Ding: Methodology, Writing-review & editing. Hai-Tao Shang: Validation, Writing-review & editing. Yan Cui: Validation, Writing-review & editing. Xudong Lin: Writing-review & editing. Lin Zhu: Conceptualization, writing-review & editing.