| Title: | Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis) |
| Author(s): | Wang Z; Li H; Cao W; Chen Z; Gao J; Zheng H; Lin H; Qin X; |
| Address: | "College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China. Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China. National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China. Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (VFD), vacuum drying (VD), natural sun-drying (NSD), and hot air drying (HAD), on the flavor characteristics of oysters (Crassostrea hongkongensis) were investigated using blanched oysters as a control (CK). Results showed that HAD produced more free amino acids than the other methods, but VFD retained the most flavor nucleotides. Compared with cold drying (VFD), hot drying (VD, NSD, and HAD) increased the abundance of organic acids, betaine, and aroma substances. Glutamic acid, alanine, AMP, hexanal, octanal, heptanal, (E, E)-2,4-heptadienal, (E)-2-decenal, nonanal, etc., are defined as the characteristic flavor compounds of dried oysters, with umami, sweet, green, fatty, and fruity aromas being the main organoleptic attributes of dried oysters. Glutamic acid, glycine, betaine, IMP, pentanal, ethyl heptanoate, (E, Z)-2,4-nonadienal, 1-octen-3-one, 2-hexenal, 2-octenal, hexanal, decanal were defined as markers to distinguish different drying methods. Overall, HAD showed improved flavor qualities and characteristics and was better suited for the highly commercialized production of dried oysters" |
| Keywords: | Crassostrea hongkongensis drying method free amino acid taste substances volatile flavor; |
| Notes: | "PubMed-not-MEDLINEWang, Zhijun Li, Hanqi Cao, Wenhong Chen, Zhongqin Gao, Jialong Zheng, Huina Lin, Haisheng Qin, Xiaoming eng 2022A05038/Science and Technology Plan Project of Zhanjiang City/ 231419014/'First Class' Provincial Financial Special Fund Project of Guangdong Ocean University/ CARS-49/the earmarked fund for CARS/ Switzerland 2023/06/10 Foods. 2023 May 25; 12(11):2136. doi: 10.3390/foods12112136" |
