Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(5): 643-652
Nutritional quality variation in dried Pacific Oyster (Crassostrea gigas) using hybrid-pump dryer under different heating treatment
Therese Ariane N. Neri1 • Hyun-Chol Jung2 • Se-Kyeong Jang2 • Seok-Joong Kang3 • Byeong-Dae Choi1
1 Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong 53064, Republic of Korea 2 Research Center, A1 Engineering Co., Ltd, Suncheon 58034, Republic of Korea 3 Department of Seafood Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea
This study explored the potential of using hybrid pump dryer (HPD) to utilize overproduction in aquaculture of oysters, especially during winter. HPD-dried oysters maybe used as amendments for kimchi, a traditional Korean side dish, for possible nutrient source and flavor enhancer. Oysters were subjected to different heating treatments and evaluated for proximate composition, quality characteristics, and antioxidant activities. Lower lipid and higher glycogen content were observed in HPD-dried oysters processed than the samples dried with hot air (HAD). HPD-dried oysters also exhibited lesser browning activity, better surface color, and higher antioxidant activities. Ash, protein, and water activity were slightly affected by heating treatment. VBN and TBARS were found to be higher in HAD-dried oysters, indicating faster spoilage. Applying heat pattern in drying resulted to improved quality characteristics and antioxidant activities and slower degradation of dried oyster products compared to their single-temperature-drying counterparts, especially those dried at high temperatures.
Hybrid pump drying · Dried oyster · Crassostrea gigas · Heat pattern · Antioxidant activity · Biochemical composition
Food Science and Biotechnology 2021 ; 30(5): 643-652