Hindawi Journal of Food Quality Volume 2018, Article ID 6317943, 10 pages https://doi.org/10.1155/2018/6317943

Research Article Convective Drying of Osmo-Treated ( rufescens) Slices: Diffusion, Modeling, and Quality Features

Roberto Lemus-Mondaca ,1 Sebastian Pizarro-Oteíza,2 Mario Perez-Won,2 and Gipsy Tabilo-Munizaga3

1 Departamento de Ciencia de los Alimentos y Tecnolog´ıa Qu´ımica, Facultad de Ciencias Qu´ımicas y Farmaceuticas,´ Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile 2Departamento de Ingenier´ıa en Alimentos, Universidad de La Serena, Av. Raul´ Bitran´ 1305, La Serena, Chile 3Departamento de Ingenier´ıa en Alimentos, Universidad del B´ıo-B´ıo,Av.Andres´ Bello 720, Chillan,´ Chile

Correspondence should be addressed to Roberto Lemus-Mondaca; [email protected]

Received 17 October 2017; Revised 6 January 2018; Accepted 14 February 2018; Published 24 April 2018

Academic Editor: Alex Martynenko

Copyright © 2018 Roberto Lemus-Mondaca et al. Tis is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Te focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it ∘ evaluates the infuence of hot-air drying temperature (40–80 C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. Te optimal time of the osmotic treatment was established until reaching a pseudo equilibrium state −9 2 of the water and salt content (290 min). Te water efective difusivity values during drying ranged from 3.76 to 4.75 × 10 m /s ∘ for three selected temperatures (40, 60, and 80 C). In addition, experimental data were ftted by Weibull distribution model. Te modifed Weibull model provided good ftting of experimental data according to applied statistical tests. Regarding the evaluated ∘ quality parameters, the color of the surface showed a change more signifcant at high temperature (80 C), whereas the nonenzymatic browning and texture showed a decrease during drying process mainly due to changes in protein matrix and rehydration rates, ∘ respectively. In particular, working at 60 C resulted in dried samples with the highest quality parameters.

1. Introduction crustaceans (lobsters), (cuttlefsh), and salmon , all with growing demand around the world [3]. Te red abalone (Haliotis rufensces) is an herbivorous gastro- Marine products are extremely perishable and the time pod mollusk living naturally in the bedrock of water between to spoilage depends mainly on species, handling, processing, 1 and 30 m depth. Te culture of abalone has increased and storage temperature [4]. Currently, these products are considerably, since it is highly appreciated as a of high sold as frozen, canned, or cooked frozen. However, the proce- commercial value, especially in countries like China and dures involved can afect the quality attributes such as texture Japan [1], enjoying the frm texture, as well as cooked product and taste [5]. Terefore, new treatments and/or processes are tenderness [2]. Tis species of abalone is considered exotic needed to minimize biological reactions and physicochemi- seafood and is one of the most expensive seafood products cal leading to the loss of food quality [5] in order to increase (Briones-Labarca et al., 2011). From the above, the Aquacul- product shelf-life. ture in Chile has grown considerably, while exports have been Many studies have focused on diferent methods of important afer copper, forestry, and fruits, considering that preservation, with the hot-air drying being one of the most for the future it will be one of the most important sources important processes [6, 7]. Tis process reduces the water of food for the world. Tis way, the cultivation has been cur- activity through loss of moisture, preventing the growth rently focused on univalve (red abalone), bivalves (), and reproduction of microorganisms [8]. Convective drying 2 Journal of Food Quality is one of the most used industrial methods for drying food during experiments. Te brine was agitated continuously in a and biological materials, in order to preserve its quality water bath (Quimis, Q.215.2, Sao Paulo, Brazil) to maintain a and stability, so avoiding spoilage and contamination during uniform temperature. Te osmotic process was made up of the storage period [1, 9, 10]. However, it is known that the regular time intervals (0, 15, 30, 45, 60, 120, 180, 240, 300, drying process causes the loss of function of the cell mem- 360, and 420 min) until reaching an osmotic pseudo equilib- branes especially when the temperature increases causing rium. Moisture content was determined by AOAC method ∘ signifcant changes in sensory and nutritional food quality. n 934.06 (AOAC, 1990) using an analytic balance (Chyo, Tese disadvantages can be reduced using a combination of Jex120, Kyoto, Japan) with a ±0.0001 g accuracy and vacuum diferent pretreatments. From these pretreatments, the most drying oven (Gallenkamp, OVA031, Leicester, UK). As to salt widely used in convective drying are osmotic dehydration, content, this one was measured by Mohr method [22], where blanching, microwave drying, and enzyme solution, among salt content was expressed as g NaCl/100 g sample. All the ex- others.[11].Commonly,marineproductsareimmersedin perimental determination was performed in triplicate. concentrated solutions to impregnate them with salt and/or other curing ingredients (sucrose, glucose, fructose, glycerol, sorbitol, and sodium chloride) to prolong shelf-life [5, 12]. 2.2. Drying Procedure. Once the osmotic balance of the salt Te osmotic pretreatment scarcely afects the color, favor, and water content has been reached, convective drying was and texture of these products. It diminishes also the loss of carried out. Te convective drying process was performed in a nourishing substances and does not have a high exigency of convective dryer tray designed and fabricated by the Depart- ment of Food Engineering at the University of La Serena, energy due to the used temperatures, generally that of the ∘ environment. Chile [7]. Drying temperatures were 40, 60, and 80 Cata 1.5 ± 0.2 Knowledge of the drying kinetics is used not only in constant air velocity m/s for each test with an envi- 18.0 ± 0.1∘ 68.1 ± 3.8 the evaluation process, but rather to analyze and predict the ronmental condition of Cand %RH,the drying process variables to minimize damage to fnal product latter being measured by a digital hygrothermometer (Extech and optimize drying time and excessive energy consumption Instrument Inc., 451112, Waltham, MA, USA). Te experi- [1,9,13].Tisanalysiscanbeperformedwithdiferentmathe- ments ended when a state of pseudo equilibrium was reached matical models such as Newton, Henderson-Pabis, Page, at a constant weight between 22–18% humidity and 0.73–0.62 Modifed Page, Weibull, Two-Term, Midilli-Kucuk, and Log- water activity according to the temperatures evaluated. Te arithmic models [14, 15]. Nonetheless, in the literature, there samples were sealed in polyethylene bags and each experi- is no information available about the use of Weibull distri- ment was made in triplicate. Te samples were sealed in poly- bution model for the marine product dehydration [16]. Te ethylene bags and each experiment was made in triplicate. Weibull model has been used to describe, among others, the kinetics: high pressure removal of Bacillus subtilis [17], rehy- 2.3. Difusion Coefcient. In order to study the phenomena dration of breakfast cereals [18], loss of water during osmotic of mass transfer during osmotic dehydration and convective dehydration of food [19], and heat resistance of Bacillus drying process of abalone samples, two components were cereus [20]. considered in each process: (a) the water loss and salt gain Tus, the aim of this research was to study the infuence forODand(b)thewaterlossforconvectivedrying.Fick’s of drying temperature on the mass transfer kinetics of second law has been widely used to describe the dynamics osmotically pretreated abalone slices and to evaluate diferent of the diferent drying processes for biological materials [23]. quality characteristics such as color, rehydration capacity, Te mathematical solution of Fick’s second law was used texture profle (TPA), no enzymatic browning (NEB), total to describe the period, when internal mass transfer (water volatile basic nitrogen (TVBN), and antioxidant capacity of or salt) is the controlling mechanism and one-dimensional thedried-rehydratedproduct. transport in an infnite slab [24], shown in (1), which corresponds to the geometry of a semi-infnite slab. Tus, the 2. Materials and Methods variables of difusion model are moisture loss (MR) (see (2)) andsaltgainrate(SR)(see(3))[25],representedasfollows: 2.1. Samples Preparation and Osmotic Pretreatment. Te red abalone (Haliotis rufescens) samples were collected from an aquaculture Company (Live Seafood Chile SA, Coquimbo, ∞ 8 � (2� + 1) �2� 20.0 ± 0.2 = ∑ ( � ). Chile). Tese samples with a weight of gwere MR or SR (2� + 1) �2 exp 4�2 (1) delivered alive from the company to the university laboratory. �=0 Ten, they were slaughtered, shucked, cleaned, and washed with fresh water until the blue pigment haemocyanin was removed. Finally, the samples were cut into slices of 10 mm Forsufcientlylongdryingtimes,thefrstterm(�=0)inthe long × 0.1 mm wide × 0.1 thick to consider one dimension series expansion of (1) gives a good estimation of the solution and were immersed in a salt solution (NaCl, 15 g/100 mL) and can be applied to determine the water and salt difusion ∘ at 20 C as proposed by Lemus-Mondaca et al. [13] in the coefcients, (2) and (3), respectively [25]. Ten, Fick’s 2nd law 2 2 red abalone (Haliotis rufescens) and Boudhrioua et al. [21] in (see (1)) can be linearized, from the slope (=� ��/4� ), where sardinefllets.Tebrinetosampleratiowasmaintainedat8:1 ��� and ��� are moisture loss or salt gain, respectively, that in order to not dilute the osmotic solution by water removal can be obtained. Journal of Food Quality 3

� 8 � �2� = � = ( �� ) , quartz in buckets using a spectrophotometer (Spectronic MR 2 exp 2 (2) �� � 4� 20 Genesys, Illinois, USA). All measurements were done in triplicate and NEB was expressed as Abs/g d.m [29]. Total � 8 � �2� = � = ( �� ) . volatile basic nitrogen (TVBN) was determined on 5–16 g of SR 2 exp 2 (3) �� � 4� chopped abalone samples using direct distillation with MgO with a Kjeldahl distillation apparatus and titration according Te infuence of drying temperature was determined accord- to previous work [30]. All measurements were done in ing to the Arrhenius type equation (4), where kinetic param- triplicate. eters (�� and ��)ofthismodelcanbeestimatedfromthe � slope and intercept of the plot in � versus the reciprocal of 3.3. Surface Color. Total color change (Δ�)wascalculated absolute temperature [10, 23]: from the initial sample surface color (fresh sample) versus the −� surface color of the processed product (rehydrated sample) � =� ( � ) . 6 � �exp �� (4) (see (6)) using a Colorimeter (HunterLab, model MiniScan XE Plus, Reston, VA, USA). Color was determined by CIELab ∗ ∗ method, where � is whiteness or brightness, � is red- 2.4. Mathematical Modeling. Commonly, the authors pro- ∗ ness/greenness, and � is yellowness/blueness coordinates; pose some simple and complex mathematical models to ∘ standard illuminant �65 and observer 10 [29] were obtained, simulate drying curves of foods that can provide an adequate where ��, ��,and�� are the control values determined for representation of the experimental results [26]. Several mod- fresh sample. els exist in the literature to predict this process [27]. Among these models, the Weibull distribution model has been used Δ� = √(�∗ −�)2 +(�∗ −�)2 +(�∗ −� )2. to describe diverse cases, for example, the removal of Bacillus � � � � � � (6) subtilis for a high pressure treatment (Knorr, 1996), rehydra- tion of breakfast cereals [18], and pressure inactivation of 3.4. Rehydration Indexes. Dry samples were rehydrated using [28]. Te mathematical expression was based on the a solid/liquid mass ratio of 1 : 50, within a time of 12 hours at difusional mechanism of water, expressed in room temperature. Te rehydration ratio (RR) was calculated according to (7) and expressed as g absorbed water/g dry � � MRor = exp (− [ ]) . (5) matter.Tewaterholdingcapacity(WHC)ofthesamples SR � rehydrated with the same above condition was centrifuged at ∘ 3500�×20 min at 5 C in tubes equipped with a plastic mesh 3. Quality Characteristics centrally placed, allowing water to drain from the sample during centrifugation. Tis water holding capacity expressed 3.1. Proximate Analysis and Water Activity (��). Te moisture as retained water/100 g water was determined according to (8) content determination was performed according to AOAC [29]. All measurements were done in triplicate. methodology number 934.06 using an analytical balance � ×� −� ×� (Chyo, Jex120, Kyoto, Japan) with an accuracy of ±0.0001 g � � � � ∘ RR = × 100, (7) and a vacuum drying oven at 60 C (Gallenkamp, OVA031, �� (1 − ��) Leicester, UK). Te crude protein content was determined � ×� −� by the Kjeldahl method (AOAC number 920.39), applying = � � � × 100. WHC � ×� (8) a conversion factor of 6.25. Te fat content was determined � � by the Soxhlet method (AOAC number 920.39) and total ∘ ash by oxidation of the organic matter at 550 C (AOAC 3.5.TextureProfleAnalysis(TPA).Te texture profle of number 923.08). Te methods were performed according to samples, as an indicator of chewiness, springiness, resilience, theAOAC(1990)methodologyandalltheanalysesweredone cohesiveness, and hardness, was measured using a Texture in triplicate. In addition, water activity (��) was measured Analyzer (Texture Technologies Corp., TA XT2 Scardale, NY, (AQUA LAB, 4TE, Pullman, WA, USA). USA). Te probe had a puncture diameter of 2.0 mm that was �/100 with a distance of 20 mm and test speed of 1.7 mm/s. 3.2. Nonenzymatic Browning (NEB) and Total Volatile Basic Te maximum force was measured by making 1 puncture Nitrogen (TVBN). Te proposed methodology for determin- in each abalone sample, using 10 slices per treatment. TPA ing the NEB compounds dissolved in water rehydration parameters, including hardness, gumminess, chewiness elas- was proposed by Vega-Galvez´ et al. [29]. Te samples were ticity, cohesiveness, and resilience, were evaluated by a typical rehydrated at a ratio (1 : 10) g sample/g water × 12 h. Ten, force-time curve [2]. the procedure was divided into three stages. Te frst was a clarifcation of rehydration water with centrifugation at 3.6. Antioxidant Activity. A lipid extraction was performed ∘ 3500 rpm × 15 min. Te second step was a dilution (1 : 1) with the Soxhelt method (AOAC N 920.39). Tis extract was of this supernatant with ethanol (Sigma Chemical Co., St. reconstituted with ether: ethanol 50% v/v 50 mL fask to react � Louis, MO, USA) at 95% (pa) centrifuged again to the same with the reagent 1,1 -diphenyl-2-picrylhydrazyl (DPPH), conditions and fnally the third was read (absorbance at modifed according to Brand-Williams et al. [31]. Te solution 420 nm) from the extracts that was determined to clear of radical (DPPH) was prepared by dissolving 2.0 mg DPPH 4 Journal of Food Quality in 100 mL of ether-ethanol (50%). Ten, 0.1 mL of sample was that presented changes in temperature, muscular type and extracted with 3.9 mL of the DPPH solution. Control sample position, fat content, and presence or absence of skin [39]. 2 was prepared without adding extract. Once the samples Arrhenius equation (� > 0.85) was proposed by Vega- spiked with DPPH, it was placed in the darkness for 30 Galvez´ et al. [29]. Te Arrhenius factor (�0)thatattained −8 2 minutes and the absorbance was measured at 517 nm, using a a value of 3.17 × 10 m /s and the activation energy (��) spectrophotometer (Spectronic 20 Genesys, Illinois, USA). of 5.48 kJ/mol were calculated in agreement with (7). Such Results were expressed in micromoles of Trolox equivalents values showed a clear dependence on the drying temperature, TE [32]. All measurements were done in triplicate. demonstrating that (���)valuesincreasemeaningfullyas temperature increases. Furthermore, it can be concluded that abalone was more sensitive to temperature than other 3.7. Statistical Analysis. Te ft quality of all models was species according to its �� low-value, if it is compared to the evaluated using the sum square error (SSE) (see (9)) and 2 jumbo [29], which attained a value of 28.93 (kJ/mol), Chi-square (� , see (10)) tests [33]. Te efect of air-drying and salmon [38] that showed a value of 24.57 (kJ/mol). Te temperature on each quality parameter was estimated by abalone’s value was lower, due to the diference in the com- Statgraphics Plus v.5 (Statistical Graphics Corp., Herndon, position of its protein content, compared to the other seafood VA, USA). Te results were analyzed by an Analysis of Vari- species mentioned before; therefore, it is concluded that, ance (ANOVA) using a factorial design to one single factor ∘ during the drying period, there would be a lower denatural- (temperature) with 3 levels (40, 60, and 80 C) at a confdence ization that would not hinder the water difusional transfer interval of 95% with a Multiple Range Test (MRT). (crustening), considering that a lower �� value means a high- er sensitivity within the evaluated temperature range [26, 40]. 1 ∞ = ∑ ( − )2 , SSE MR or SR�� MR or SR�� (9) 4.2. Weibull Model Applied to Osmotic Dehydration. Figure 1 � �=0 shows the transfer of kinetic mass (water and salt) in a pseudo ∑∞ ( − )2 equilibrium state experimental and calculated by using the 2 �=0 MR or SR�� MR or SR�� 2 � = . (10) Weibull model to 15% NaCl, with � = 0.000595,SSE = �−� 2 0.000463,and� = 0.94.Te� parameter,bothforsaltgain and for water loss, was 0.0093±0.0103 to 7659±1492.2 (min), 4. Results and Discussion respectively. With respect to the values of � parameter for salt gainandwaterloss,theywereinarangeof0.101 ± 0.010 4.1. Efective Moisture and Salt Difusivity. According to the to 0.404 ± 0.024, respectively. Similar results were reported kinetics of mass transfer of salt and water in the osmotic by Corzo and Bracho [16] regarding sardine’s water loss process (Figure 1), the optimum time was observed, based on with � values ranging from 0.665 to 0.469, under similar (2) and (3). Tis osmotic equilibrium was between 270 and concentrations. 300 minutes. Tese values were similar to those estimated by Telis et al. [34] in caiman fllet and Mujafar and Sankat 4.3. Weibull Model Applied to Drying Procedure. Te com- [35] in shark muscle. Te values of the efective water and salt × plexity of mass transfer process makes it difcult to obtain difusivity in the osmotic process ((4) and (5)) were of 2.74 an accurate prediction because they depend on parameters −10 2 × −10 2 10 m /s and 7.19 10 m /s, respectively. Tis occurs by and equilibrium conditions as well as the efective water the simultaneous movements of NaCl and water in the tissue, difusivity.Tus,theWeibull’smodelwasused(Figure2), ∘ that is, the concentration diferences and osmotic pressure which shows the drying curves of 40, 60, and 80 Cofabalone exerted between the cell and the solution [36]. Although there samples pretreated osmotically and adjusted according to this 2 is few data about this process applied to the abalone samples, model (0.0002 < � < 0.00048; 0.00021 < SSE < 0.0004; a similar tendency was obtained by Corzo and Bracho [27], 2 0.981 < � < 0.993). It can be seen that all curves are expo- in the case of the sardine for value of ���;andintheODof nential being typical for drying food [1]. Te behavior of the sardine fllets, Boudhrioua et al. [21] observed that the ��� −10 −8 2 drying curves was also reported by other authors when they values ranged from 2.40 × 10 to 1.9 × 10 m /s. ∘ worked with lobster [29]. Te drying curves 60 and 80 C Concerningtheefectivemoisturedifusivityinthedry- −9 that have a similar tendency are explained by the formation ing process, the values oscillated from 3.76 ×10 to 4.76 × −9 2 of a crust in the area of the abalone samples surface associated 10 m /s, according to the drying temperatures. Tese values with osmotic pretreatment and thermal chock. Tis crust has agreed with those found by Panagiotou et al. [37] in seafood −11 −9 2 a signifcant resistance to water migration [35]. Drying curves drying, which varied from 10 to 10 m /s. Ortiz et al. [38] or drying rates depend on several factors, some of them being attained similar results with the salmon drying (Salmon salar ∘ directly related to the product and others related to the air- L.) at temperatures that ranged from 40 to 60 C, with values −10 −10 2 drying temperature [41]. Table 1 shows the moisture difusiv- between 1.08 ×10 and 1.90 × 10 m /s; Vega-Galvez´ et al. ity coefcient, which was the most signifcant parameter in [29] also obtained similar results in the jumbo squid drying, the food drying [42], based on Fick’s second law [23]. ∘ −9 at temperatures from 40 to 90 Cwithvaluesof0.78×10 In particular, the values of � and � Weibull parameters −9 2 to 3.22 × 10 m /s, together with Medina-Vivanco et al. showed signifcant diferences among evaluated tempera- [39] for tilapia fllets drying. Te diferences among these tures, with a � value < 0.05. Similar results were obtained by values could be explained by the diversity of seafood species Vega-Galvez´ et al. [29] in the jumbo squid drying at the same Journal of Food Quality 5

Table 1: Kinetic parameters of Weibull and Fick models for drying process.

∘ Drying temperature ( C) Model Parameter 40 60 80 � 146.03 ± 1.929a 94.84 ± 2.282b 67.32 ± 1.701c Weibull � 0.827 ± 0.022a 0.733 ± 0.014b 0.685 ± 0.018c −9 a b b Fick ��� ×10 3.76 ± 0.146 4.64 ± 0.246 4.75 ± 0.052 Identical letters above the values indicate no signifcant diference (� < 0.05). Values are mean ± standard deviation (�=3).

26.00 1.00 0.90 21.00 0.80 0.70 16.00 0.60 0.50 0.40 11.00 0.30 Moisture ratio (MR) ratio Moisture

MR s (dimensionless) 0.20 6.00 0.10 0.00 1.00 0 200 400 600 800 Time (min) 0.90 ＄ＬＳＣＨＡ Ｎ？ＧＪ？Ｌ；ＮＯＬ？, 40∘＃ Weibull model ＄ＬＳＣＨＡ Ｎ？ＧＪ？Ｌ；ＮＯＬ？, 60∘＃ 0.80 ＄ＬＳＣＨＡ Ｎ？ＧＪ？Ｌ；ＮＯＬ？, 80∘＃

0.70 Figure 2: Experimental drying curves modeled by the Weibull mod- el. 0.60

0.50 MR w (dimensionless) lipid content, and 5.83 for the carbohydrate content (g/100 g 0.40 d.m.); furthermore, the water activity value was 0.97. While the moisture content values of dried samples ranged between 0.30 26.45 and 18.03 g/100 g d.m., the lipid content varied from 7.26 0 100 200 300 400 to 3.16 (g/100 g d.m.), the carbohydrate content varied from Time (min) 28.24 to 32.58 g/100 g d.m., and at last, the protein content Osmotic dehydration, 15% NaCl showed values from 55.94 to 35.93 g d.m, according to the Weibull model temperatures applied. Tese values have a similar tendency Figure 1: Experimental water and salt transfer during osmotic proc- to the ones reported by other authors who studied drying and ess and calculated by Weibull model. brining jumbo squid [45]. Te safety limit for �� in the foods is 0.6 [46]. Tis research yielded values of 0.77±0.02 to 0.67± 0.04. Chiou et al. [45] obtained the same trend in cuttlefsh drying subjected to a pretreatment salt. From the microbio- temperatures. Cunningham et al. [43] explained that the � logical point of view, there might be some chemical, biochem- parameter represents the time required for 63% of the whole ical, or metabolic reactions of growth due to the quantity drying process, approximately. Furthermore, this parameter of water that is available. However, owing to the fact that was related to the mass transfer (min) at the beginning of the the abalone was subjected to an osmotic pretreatment at 15% process; therefore, if the � valuewaslower,thetransference NaCl, it will cause a slower growth of some microorganism speed was faster [44], and a reduction of � parameter indi- because of the diference in the osmotic pressure or because of cates greater water absorption and desorption of the dehy- chloride ions that are deadly for some pathogens [47], afect- drated product. ing the enzymatic systems and consequently the chemical reaction speed will be reduced. 4.4. Quality Characteristics 4.4.2. Surface Color and Nonenzymatic Browning (NEB). 4.4.1. Proximate Analysis and Water Activity (��). Te proxi- Color changes are in connection with the changes in the mate composition of osmotically treated samples was 76.6 for structural protein that bring about a diference in light the moisture content, 13.3 for the protein content, 1.73 for the dispersion properties on the surface of abalone samples, 6 Journal of Food Quality

Table 2: Quality parameters such as TPA, TVBN, and antioxidant activity of fresh and dehydrated samples.

∘ Drying temperature ( C) Quality parameters Fresh 40 60 80 Textureprofleanalysis(TPA) a a b a Chewiness (mm) 2040 ± 976 1308 ± 527 2016 ± 246 3833.25 ± 1693 a ab bc c Springiness (mm) 0.68 ± 0.14 0.70 ± 0.11 0.77 ± 0.08 0.85 ± 0.08 b a a c Resilience 0.30 ± 0.07 0.24 ± 0.03 0.31 ± 0.02 0.34 ± 0.04 a a c b Cohesiveness 0.52 ± 0.09 0.63 ± 0.05 0.70 ± 0.03 0.74 ± 0.04 a ab b c Hardness (N/mm) 21.43 ± 15.95 29.57 ± 10.24 37.06 ± 15.16 55.22 ± 18.16 a b c d TVBN (mg N/100 mg) 10.57 ± 0.03 45.24 ± 0.09 47.66 ± 0.64 53.65 ± 0.34 a b b c Antioxidant activity (�mol TE/d.m.) 28.82 ± 0.003 8.70 ± 0.003 8.55 ± 0.273 8.08 ± 0.151 Identical letters above the values indicate no signifcant diference (� < 0.05). Values are mean ± standard deviation (�=3). like browning reactions [47]. Figure 3 shows the changes 80 ∗ ∗ ∗ of � , � , � , Δ�, and NEB parameters from fresh and rehydrated samples. According to ANOVA, the luminosity a ∗ 60 (� ) attained statistically signifcant diferences in all the b b b treatments, resulting in their decrease, which were observed at 95% confdence level (� < 0.05), among the mean values 40 ∘ that resulted in two homogeneous groups (40-60-80 Cand b c c fresh), which can be explained because the luminosity was a a b 20 a a afected mainly by NaCl osmotic pretreatment [47] and the a a a ∗ c drying temperature [1, 29]. Te yellowness (� )increased b b during the drying temperature due to the browning [48]; that 0 ∗ is, it was proved that the temperatures used afected the � Fresh 40∘＃ 60∘＃ 80∘＃ parameter, since these ones showed signifcant diferences Drying temperatures (� < 0.05) in the average value for each temperature. Similar a∗ ΔE values were obtained by Ortiz et al. [38] in salmon drying b∗ NEB ∗ and by Vega-Galvez´ et al. [1, 29] in jumbo squid osmo-treated L �∗ drying. Tis also occurs in parameter, where there were Figure 3: Efect of drying temperature on color diferences (Δ�), ∗ ∗ ∗ signifcant statistical diferences that attained a confdence chromaticity coordinates � , � ,and� (whiteness or brightness, value of 95% (� < 0.05). As in the case of color variation redness/greenness, and yellowness/blueness), and nonenzymatic −2 (Δ�), it also increased with the drying temperatures [38] from browning (NEB × 10 ) of fresh and rehydrated abalone. Diferent 12.35 to 14.15. However, the statistical study revealed that no letters above the bars indicate signifcant diferences (� < 0.05). signifcant diferences were found among treatments that had ∘ avalue� > 0.05, with a homogeneous group (40-60-80 C). Maillard type reactions or nonenzymatic browning the texture are associated with the connective tissues and (NEB) occurs because carbonyl compounds react with myofbrils proteins (actins and myosin) [51]. Te myofbrils amino-groups when thermal treatments are applied on the proteins such as the myosin play an important role in the muscular tissues that usually contain carbohydrates like quality of meat owing to their capacity to hold water [52]. glycogen, reducing sugars, and nucleotides [49], which was ∗ Basedontheabove,thetextureisoneofthemost evidenced by the decrease in the value of � and increase of ∗ important characteristics that afect the quality of the product � parameter. Te abalone is abundant in proteins and free when it is chewed by the consumer [53]. Table 2 shows the amino-acids; therefore, it can be observed that temperature efects of drying temperature on the fresh and rehydrated increase brought about an important chestnut colored com- texturesamples.Telatterdisplayasignifcantinfuencewith pound formation. Tis was observed because the NEB com- increasing temperature [29]. Comparable results have been pounds increased with the increase in temperature resulting ∘ reported in baking squid [53] and during shrimp drying in brown compounds. Te NEB treatment at 80 Cobtaineda [54]. Drying causes protein denaturation by irreversible 0.27±0.023 value Abs/g d.m. like Rahman [49] that evaluated structural changes that lead to a change in texture [2]. Dried other seafood products. abalone samples frmness is a critical parameter afecting the quality and hence the acceptability of the product. All 4.5. Texture Profle Analysis (TPA). Seafood muscle tissue treatments prior to drying showed an increase compared is formed by muscle fbers cells located in the interstitial to the fresh sample and can be explained by the efect of medium and capillary space medium. Muscular cells are the drying temperature, the NaCl concentration on tissue mainly fbrils, sarcoplasm, and the connective tissue, specif- proteins [55]. Firmness values between a fresh abalone and a cally collagen [50]. Te principal structural factors that afect dried-hydrated one at the highest drying temperature varied Journal of Food Quality 7

100.0 1.40 from 21.43 to 54.12 N/mm. Te same tendency was reported a b by Vega-Galvez´ et al. [29], for the osmo-treated cuttlefsh 99.0 ab 1.20 g water) drying and by Ortiz et al. [38], on salmon drying. 98.0 b a 1.00 97.0 0.80 4.6. Rehydration Indexes. Most products dehydrated are 96.0 c rehydrated before consumption. Rehydration can be regarded 0.60 95.0 as an indirect measure of tissue damage caused by drying 0.40 [29]. Figure 4 shows the rehydration ratio (RR) together with 94.0 93.0 0.20 the water holding capacity (WHC) for diferent treatments d.m.) water/g RR (g absorbed ∘ used. Tis fgure indicated that treatment at 60 Cobtained water/100 (g retained WHC 92.0 0.00 RR increased compared to the other treatments (1.26 g 40 60 80 ∘ absorbed water/g dry matter). Te treatment at 40 Creveals (∘ ∘ C) slightly lower value as compared to 60 to 80 C. Moreover, it WHC is generally accepted that the degree of rehydration depends RR on the degree of cell structural alteration [47], because if the drying temperature increases, the higher the rehydration Figure 4: Efect of air-drying temperature on the rehydration ratio capacity will be, due to its lower water retention capacity that (RR) and the water holding capacity (WHC) for dry-rehydrated abalone samples. Identical letters above the bars indicate no signif- wascausedbystructuraldamageatthecellularlevel,result- cant diference (� < 0.05). ing, among other efects, in leaching of soluble solids [56]. WHC value shows a tendency to decrease as the treatment ∘ temperature increases; thus, at 40 C the treatment has the highest water holding capacity (98.96 g retained water/100 g Table2showsanincreaseintheamountofTVBNasthetem- ∘ water) and the lowest at 80 C (95.25 g retained water/100 g perature increases, due to the low molecular weight volatile water). Similar results were reported by other authors who compounds that increase the amount of nitrogen consider- ably with the heat treatment [29]. Similar results were found described that drying temperature was the main factor of by Robles et al. [59] when applying thermal treatments on WHC decrease, becoming an obstacle to retain this water. In crabs (Homalaspis plana).Tetotalbasicvolatilenitrogen particular, Vega-Galvez´ et al. [29] working in cuttlefsh found content (TVBN) has been worldwide used as an indicator of similar results. Besides, it must be pointed out that abalone fsh quality [60]. Te fresh value was 10.57±0.03 mg N/100 g, and all the meat species have a good water holding capacity, sample that can be compared to fresh seafood reported by duetotheirproteinfeatureofamyofbrilorigin[52]. other authors [59]. TVBN content increases by the thermal treatment due to the longer heat exposition, according to Gallardo et al. 4.7. Antioxidant Capacity. TeresultsinTable2showthat [61, 62]. During thermal treatment, the composition and the antioxidant capacity obtained a decrease with the process proportion of the nitrogenous compounds cause changes temperatures; that is, it can be observed that the variable in the amine’s molecular weight contents; that is, TVBN temperature has a signifcant efect on the antioxidant activity increases as a consequence of some amino-acids degradation of the abalone samples. Tese results also were reported by [59]. TVBN values of meat subjected to a thermal treatment Bennett et al. [57] concluding that the drying and processing are always higher than fresh meat [61]. Studies carried out in conditions afect the antioxidant capacity of foods. All the canned and and other fsh species that under- treatments showed a diminishing of such an activity as went some thermal treatment showed TVBN values of 42.5– compared to a fresh sample that obtained 28.824 �mol TE/g �< ∘ ∘ 57.3mg/100 g of muscles [62]. According to ANOVA ( d.m. A similar behavior was also observed at 60 Cand80C 0.05), there was a signifcant diference between the average due to the same period under thermal process. Tis can values of the total content of volatile nitrogen for treatments be explained by the osmotic pretreatment that the abalone studied. has, which might produce NaCl crystals, as a barrier to the water outlet (Collignan et al., 2000), afecting the drying process. Te antioxidant activity of seafood has been related 5. Conclusion to proteins and has been reported of diferent peptides having Tis study has shown that the concentration of the osmotic antioxidant efects [58]. However, the relationship between treatment infuences directly the difusional coefcient of antioxidant activity and content of active peptide has not been water and salt in the process, obtaining a balance between fully studied yet in the process [58]. 270 < min < 300. Tese values ranged from 2.74 to 7.19 × −10 2 10 m /s, respectively. As for the efective difusivity of water 4.8. Total Volatile Basic Nitrogen (TVBN). TVBN values that in the drying process, there was a tendency to increase regard- ingtheevaluatedtemperatures,whosevaluesoscillatedfrom arereportedinthisresearchareinarangefrom10.57 −9 2 to 53.65 mg N/100 g from samples fresh and dehydrated, 3.76 to 4.76 × 10 m /s. Te Weibull model obtained a good which can be better valued from Table 2. Tese values vary ft in the OD and drying, corroborating with statistical test 2 2 according to the fshtailed species, the environment, physi- 0.0006 < � <1.09, 0.0005 < SSE < 0.8934,and0.91 < � < ological conditions, processing, and storage conditions [48]. 0.94. Te drying temperature signifcantly infuenced the 8 Journal of Food Quality physical, chemical, and nutritional properties of abalone Conflicts of Interest samples. Discoloration of product was more evident at high drying temperatures, where combined efects of nonenzy- Te authors declare that there are no conficts of interest matic browning as well as protein denaturation modifed the regarding the publication of this paper as well as the received abalone samples original color. According to the drying tem- funding. perature, the RR and WHC indexes showed a decrease, while the texture presented an increase. TVBN and antioxidant Acknowledgments activity values presented a decrease with increased temper- ature. Terefore, the results of this work indicate that the Te authors gratefully acknowledge the fnancial support drying kinetics along with quality aspects of dried provided by Concurso DIULS Apoyo Tesis de Postgrado canbeusedtoimprovethefnalcharacteristicsoftheproduct Project no. PT14332 and FONDECYT Regular Project no. ∘ andpredictasuitabledryingtreatmentat60C under an 1140067. osmotic pretreatment (15% NaCl). References

Nomenclature [1] A. Vega-Galvez,´ R. Lemus-Mondaca, D. Plaza-Saez,´ and M. Perez-Won,´ “Efect of air-temperature and diet composition OD: Osmotic dehydration 2 on the drying process of pellets for japanese abalone (haliotis ��: Mass efective difusivity (m /s) discus hannai) feeding,” Cienciaˆ e Tecnologia de Alimentos,vol. ��: Salt content (g NaCl/g dry matter, d.m.) 31, no. 3, pp. 694–702, 2011. � �: Water content (g water/g d.m.) [2]B.Zhu,X.Dong,L.Sunetal.,“Efectofthermaltreatmenton SR: Salt ratio (dimensionless) the texture and microstructure of abalone muscle (Haliotis MR: Moisture ratio (dimensionless) discus),” Food Science and Biotechnology,vol.20,no.6,pp.1467– �: Sample thickness (m) 1473, 2011. ��: Activation energy (kJ/mol) ∗ [3] Sernapesca. 2015. Servicio nacional de Pesca de Chile. Leyes y � : Whiteness/darkness color parameter Reglamentos; Normativas y Valpara´ıso: Ministerio de Econo- ∗ � : Redness/greenness color parameter mia, Fomento y Turismo. Disponible en: http://www.sernapesca ∗ � : Yellowness/blueness color parameter .cl;. Acesso em: Jun 10, 2015. RH: Relative humidity (%) [4]T.Tsironi,I.Salapa,andP.Taoukis,“Shelflifemodellingof RR: Rehydration ratio (g absorbed water/g dry osmotically treated chilled gilthead seabream fllets,” Innovative matter) Food Science and Emerging Technologies,vol.10,no.1,pp.23–31, WHC: Water holding capacity (g retained 2009. water/100 g water) [5] A. Z. Valencia-Perez,M.H.Garc´ ´ıa-Morales,J.L.Cardenas-´ TE: �mol of trolox equivalents Lopez,´ J. R. Herrera-Urbina, O. Rouzaud-Sandez,´ and J. M. �: Universal gas constant (8.314 J/mol K) Ezquerra-Brauer, “Efect of thermal process on connective 2 tissue from jumbo squid (Dosidicus gigas) mantle,” Food ��:Arrheniusfactor(m/s) ∘ �:Temperature(CorK) Chemistry,vol.107,no.4,pp.1371–1378,2008. �: Weight of the sample (g) [6]B.S.M.Mahmoud,K.Yamazaki,K.Miyashita,Y.Kawai,I.-S. �:Time(min) Shin, and T. Suzuki, “Preservative efect of combined treatment �:Numberofdata. with electrolyzed NaCl solutions and essential oil compounds on carp fllets during convectional air-drying,” International Journal of Food Microbiology,vol.106,no.3,pp.331–337,2006. Greek Letters [7] A. Vega-Galvez,´ K. Di Scala, K. Rodr´ıguez et al., “Efect of air- drying temperature on physico-chemical properties, antioxi- �: Shape parameter of Weibull model (dimensionless) dant capacity, colour and total phenolic content of red pepper �: Scale parameter of Weibull model (min). (Capsicum annuum,L.var.Hungarian),” Food Chemistry,vol. 117, no. 4, pp. 647–653, 2009. [8] S. Bellagha, A. Sahli, A. Farhat, N. Kechaou, and A. Glenza, Subscripts “Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling,” Journal of Food Engineer- �:Water ing,vol.78,no.3,pp.947–952,2007. �:Salt [9] E. K. Akpinar, “Determination of suitable thin layer drying �:Attime curvemodelforsomevegetablesandfruits,”Journal of Food �:Initial Engineering,vol.73,no.1,pp.75–84,2006. �:Rehydratedsample [10] K. Di Scala and G. Crapiste, “Drying kinetics and quality chan- �:Driedsample ges during drying of red pepper,” LWT- Food Science and �: Drained liquid afer centrifugation Technology,vol.41,no.5,pp.789–795,2008. �:Numberofterms [11] N. E. Perez and M. E. Schmalko, “Convective drying of pump- �:Calculated kin: Infuence of pretreatment and drying temperature,” Journal �: Experimental. of Food Process Engineering,vol.32,no.1,pp.88–103,2009. Journal of Food Quality 9

[12] R. Lemus-Mondaca, M. Miranda, A. Andres Grau, V. Briones, drying kinetics of kiwi fruit,” Journal of Food Engineering,vol. R. Villalobos, and A. Vega-Galvez,´ “Efect of osmotic pretreat- 66,no.3,pp.323–328,2005. ment on hot air drying kinetics and quality of Chilean papaya [27] O. Corzo and N. Bracho, “Application of Normalized Weibull (Carica pubescens),” Drying Technology,vol.27,no.10,pp.1105– Model in the Osmotic Dehydration of Sardine Sheets,” Revista 1115, 2009. Cient´ıfca,vol.XIX,no.4,pp.400–407,2009. [13] R. Lemus-Mondaca, S. Noma, N. Igura, M. Shimoda, and M. [28] S. Buzrul, H. Alpas, and F. Bozoglu, “Use of Weibull frequency Perez-Won,´ “Kinetic Modeling and Mass Difusivities during distribution model to describe the inactivation of Alicyclobacil- Osmotic Treatment of Red Abalone (Haliotis rufescens) Slices,” lus acidoterrestris by high pressure at diferent temperatures,” Journal of Food Processing and Preservation,vol.39,no.6,pp. Food Research International,vol.38,no.2,pp.151–157,2005. 1889–1897, 2015. [29] A. Vega-Galvez,´ M. Miranda, R. Claver´ıa et al., “Efect of air [14] I. Doymaz, “Drying of leek slices using heated air,” Journal of temperature on drying kinetics and quality characteristics of Food Process Engineering,vol.31,no.5,pp.721–737,2008. osmo-treated jumbo squid (Dosidicus gigas),” LWT- Food [15] L. Ait Mohamed, C. S. Ethmane Kane, M. Kouhila, A. Jamali, M. Science and Technology,vol.44,no.1,pp.16–23,2011. Mahrouz, and N. Kechaou, “Tin layer modelling of Gelidium [30] J. R. BOTTA, J. T. LAUDER, and M. A. JEWER, “Efect of sesquipedale solar drying process,” Energy Conversion and Methodology on Total Volatile Basic Nitrogen (TVB-N) Deter- Management,vol.49,no.5,pp.940–946,2008. mination as an Index of Quality of Fresh Atlantic Cod (Gadus [16] O. Corzo and N. Bracho, “Application of Weibull distribution morhua),” Journal of Food Science,vol.49,no.3,pp.734–736, model to describe the vacuum pulse osmotic dehydration of 1984. sardine sheets,” LWT- Food Science and Technology,vol.41,no. [31]W.Brand-Williams,M.E.Cuvelier,andC.Berset,“Useofafree 6, pp. 1108–1115, 2008. radical method to evaluate antioxidant activity,” LWT - Food [17] V. Heinz and D. Knorr, “High pressure inactivation kinetics of Science and Technology,vol.28,no.1,pp.25–30,1995. Bacillus subtilis cells by a three-state-model considering dis- [32] P. Molyneux, “Te use of the stable radical Diphenylpicryl- tributed resistance mechanisms,” Food Biotechnology,vol.10,no. hydrazyl (DPPH) for estimating antioxidant activity,” Songk- 2, pp. 149–161, 1996. lanakarin Journal of Science and Technology,vol.26,no.2,pp. [18] M. F. Machado, F. A. R. Oliveira, and L. M. Cunha, “Efect of 211–219, 2004. milk fat and total solids concentration on the kinetics of [33] Y. Wang, J. Yue, Z. Liu et al., “Impact of Far-Infrared Radiation moisture uptake by ready-to-eat breakfast cereal,” Int J Food Sci Assisted Heat Pump Drying on Moisture Distribution and Tech.34, pp. 47–57, 1999. Rehydration Kinetics of Squid Fillets During Rehydration,” [19] L. M. Cunha, F. A. R. Oliveira, A. P. Aboim, and J. M. Fr´ıas, Journal of Aquatic Food Product Technology,vol.25,no.2,pp. “a.Stochastic approach to the modelling of water losses during 147–155, 2016. osmotic dehydration and improved parameter estimation,” in [34] V. R. N. Telis, P. F. Romanelli, A. L. Gabas, and J. Telis-Romero, Proceedings of the a.Stochastic approach to the modelling of “Salting kinetics and salt difusivities in farmed Pantanal caiman water losses during osmotic dehydration and improved parameter muscle,” Pesquisa Agropecuaria´ Brasileira,vol.38,no.4,pp.529– estimation. International J Food Sci Tech. 36: 253–262,vol.36,pp. 535, 2003. 253–262, 2001. [35] S. Mujafar and C. K. Sankat, “Te mathematical modelling of [20] A. Fernandez,´ J. Collado, L. M. Cunha, M. J. Ocio, and A. Mar- the osmotic dehydration of shark fllets at diferent brine tem- tinez, “Empirical model building based on Weibull distribution peratures,” International Journal of Food Science & Technology, to describe the joint efect of pH and temperature on the termal vol. 41, no. 4, pp. 405–416, 2006. resistance of Bacillus cereus in vegetable substrate,” Int J Food [36] M. F. Villac´ıs,N.K.Rastogi,andV.M.Balasubramaniam, Micr,pp.77–147,2002. “Efect of high pressure on moisture and NaCl difusion into [21]N.Boudhrioua,N.Djendoubi,S.Bellagha,andN.Kechaou, turkey breast,” LWT- Food Science and Technology,vol.41,no.5, “Study of moisture and salt transfers during salting of sardine pp.836–844,2008. fllets,” Journal of Food Engineering,vol.94,no.1,pp.83–89, [37]N.M.Panagiotou,M.K.Krokida,Z.B.Maroulis,andG.D. 2009. Saravacos, “Moisture difusivity: Literature data compilation for [22] J. M. Barat, L. Gallart-Jornet, A. Andres,L.Akse,M.Carleh´ og,¨ foodstufs,” International Journal of Food Properties,vol.7,no.2, and O. T. Skjerdal, “Infuence of cod freshness on the salting, pp. 273–299, 2004. drying and desalting stages,” Journal of Food Engineering,vol. [38] J. Ortiz, R. Lemus-Mondaca, A. Vega-Galvez´ et al., “Infuence of 73, no. 1, pp. 9–19, 2006. air-drying temperature on drying kinetics, colour, frmness and [23] Y. Wang, M. Zhang, and A. S. Mujumdar, “Convective dry- biochemical characteristics of Atlantic salmon (Salmo salar L.) ing kinetics and physical properties of silver carp (Hypoph- fllets,” Food Chemistry,vol.139,no.1-4,pp.162–169,2013. thalmichthys molitrix) fllets,” Journal of Aquatic Food Product [39] M. Medina-Vivanco, P. J. A. Do Sobral, and M. D. Hubinger, Technology,vol.20,no.4,pp.361–378,2011. “Osmotic dehydration of tilapia fllets in limited volume of [24] J. Crank, Te Mathematics of Difusion,ClarendonPress, ternary solutions,” Chemical Engineering Journal,vol.86,no.1-2, Oxford,UK,2ndedition,1975. pp.199–205,2002. [25] E. Uribe, M. Miranda, A. Vega-Galvez,´ I. Quispe, R. Claver´ıa, [40] I. Doymaz, “Drying characteristics and kinetics of okra,” Journal and K. Di Scala, “Mass Transfer Modelling During Osmotic of Food Engineering,vol.69,no.3,pp.275–279,2005. Dehydration of Jumbo Squid (Dosidicus gigas): Infuence of [41] P. Fito, A. M. Andres,J.M.Barat,A.M.Albors,andA.M.´ Temperature on Difusion Coefcients and Kinetic Parameters,” Andres,´ Introduccion´ al Secado de Alimentos por Aire Caliente, Food and Bioprocess Technology,vol.4,no.2,pp.320–326,2011. Editorial U.P.V, Valencia, Espana,˜ 2001. [26] S. Simal, A. Femenia, M. C. Garau, and C. Rossello,´ “Use of [42] A. Vega, P. Fito, A. Andres,´ and R. Lemus, “Mathematical mod- exponential, Page’s and difusional models to simulate the eling of hot-air drying kinetics of red bell pepper (var. 10 Journal of Food Quality

Lamuyo),” Journal of Food Engineering,vol.79,no.4,pp.1460– [59]V.Robles,L.Abugoch,J.Vinagreetal.,“Efectodetratamientos 1466, 2007. termicos´ sobre las caracter´ısticas qu´ımicas de carne de jaiba [43] S. E. Cunningham, W. A. M. McMinn, T. R. A. Magee, and mora,” Homalaspis plana,vol.53,pp.191–223,2003. P. S. Richardson, “Modelling water absorption of pasta during [60]L.Pivarnik,P.Ellis,X.Wang,andT.Reilly,“Standardizationof soaking,” Journal of Food Engineering,vol.82,no.4,pp.600– the ammonia electrode method for evaluating seafood quality 607, 2007. by correlation to sensory analysis,” Journal of Food Science,vol. [44] M. F. Machado, F. A. R. Oliveira, V. Gekas, and R. P. Singh, 66,no.7,pp.945–952,2001. “Kinetics of moisture uptake and soluble-solids loss by pufed [61] J. M. Gallardo, R. I. Perez-Martin, J. M. Franco, S. Aubourg, breakfast cereals immersed in water,” International Journal of and C. G. Sotelo, “Changes in volatile bases and trimethylamine Food Science & Technology,vol.33,no.3,pp.225–237,1998. oxide during the canning of albacore (Tunnus alalunga),” [45] T. Chiou, H. Chang, L. Lo, H. Lan, and C. Shiau, “Changes in International Journal of Food Science & Technology,vol.25,no. chemical constituents and physical´ındices during processing of 1,pp.78–81,1990. dried-seasoned squid,” Fish Sci, pp. 66–708, 2000. [62] J. M. Gallardo, R. Perez-Martin, J. M. Franco, and S. Aubourg, [46] A. Vega-Galvez,´ M. Palacios, F. Boglio, C. Passaro,C.Jer´ ez,´ and “Chemical composition and evolution of nitrogen compounds R. Lemus-Mondaca, “Deshidratacion´ osmoticadelapapaya´ during the processing and storage of canned albacore (Tunnus chilena (Vasconcellea pubescens) e infuencia de la temperatura alalunga,”in Proc. M.O.C.C.A, pp. 51–58, Chemical composition y concentracion´ de la solucionsobrelacin´ etica´ de transferencia and evolution of nitrogen compounds during the processing de materia,” Cienciaˆ e Tecnologia de Alimentos,vol.27,no.3,pp. and storage of canned albacore (Tunnus alalunga). Proc. 470–477, 2007. M.O.C.C.A. 1, 51-58, 1984. [47]N.Guizani,A.O.Al-Shoukri,A.Mothershaw,andM.S.Rah- man, “Efects of salting and drying on shark (Carcharhinus sorrah) meat quality characteristics,” Drying Technology,vol.26, no. 6, pp. 705–713, 2008. [48] S.-C. Shen, K.-C. Tseng, and J. S.-B. Wu, “Ananalysis of Maillard reaction products in ethanolic glucose-glycine solution,” Food Chemistry,vol.102,no.1,pp.281–287,2007. [49] S. Rahman, “Drying of fsh and seafood,” in Handbook of industrial drying,A.SandMujumdar.,Eds.,CRCPress,Boca Raton, FL, USA, 3 edition, 2006. [50] S. K. Øiseth, C. Delahunty, M. Cochet, and L. Lundin, “Why is abalone so chewy? structural characterization and relationship to textural attributes,” JournalofShellfshResearch,vol.32,no.1, pp.73–79,2013. [51] F. Erdogdu and M. Balaban, “Termal processing efects on the textural attributes of previously frozen shrimp,” J Aquat Food Prod Tech, pp. 67–84, 2000. [52]N.Chapleau,C.Mangavel,J.-P.Compoint,andM.DeLambal- lerie-Anton, “Efect of high-pressure processing on myofbrillar protein structure,” JournaloftheScienceofFoodandAgriculture, vol.84,no.1,pp.66–74,2004. [53] W. S. Otwell and D. D. Hamann, “Textural characterizati, on of squid (loligo pealei l.): instrumental and panel evaluations,” Journal of Food Science,vol.44,no.6,pp.1636–1643,1979. [54] Y. Namsanguan, W. Tia, S. Devahastin, and S. Soponronnarit, “Drying kinetics and quality of shrimp undergoing diferent two-stage drying processes,” Drying Technology,vol.22,no.4, pp. 759–778, 2004. [55]L.Gallart-Jornet,J.M.Barat,T.Rustad,U.Erikson,I.Escriche, and P. Fito, “Infuence of brine concentration on Atlantic sal- mon fllet salting,” Journal of Food Engineering,vol.80,no.1, pp. 267–275, 2007. [56] P. Garc´ıa-Pascual, N. Sanjuan,R.Melis,andA.Mulet,´ “Morchella esculenta (morel) rehydration process modelling,” Journal of Food Engineering,vol.72,no.4,pp.346–353,2006. [57] L. E. Bennett, H. Jegasothy, I. Konczak, D. Frank, S. Sudhar- marajan, and P. R. Clingelefer, “Total polyphenolics and anti- oxidant properties of selected dried fruits and relationships to drying conditions,” JournalofFunctionalFoods,vol.3,no.2,pp. 115–124, 2011. [58] S. Jongberg, C. U. Carlsen, and L. H. Skibsted, “Peptides as antioxidants and carbonyl quenchers in biological model sys- tems,” Free Radical Research,vol.43,no.10,pp.932–942,2009. International Journal of Journal of Peptides Nucleic Acids

The Scientifc International Journal of International Journal of World Journal Cell Biology Microbiology Hindawi Publishing Corporation Hindawi Hindawi Hindawi Hindawi http://www.hindawi.comwww.hindawi.com Volume 20182013 www.hindawi.com Volume 2018 www.hindawi.com Volume 2018 www.hindawi.com Volume 2018 www.hindawi.com Volume 2018

Anatomy Biochemistry Research International Research International

Hindawi Hindawi www.hindawi.com Volume 2018 www.hindawi.com Volume 2018

Submit your manuscripts at www.hindawi.com

Advances in Genetics Bioinformatics Research International Hindawi Hindawi www.hindawi.com Volume 2018 www.hindawi.com Volume 2018

Advances in International Journal of International Journal of Stem Cells BioMed Genomics Zoology International Research International Hindawi Hindawi Hindawi Hindawi Hindawi www.hindawi.com Volume 2018 Virology www.hindawi.com Volume 2018 www.hindawi.com Volume 2018 www.hindawi.com Volume 2018 www.hindawi.com Volume 2018

Neuroscience Journal

Enzyme Journal of Journal of Research Parasitology Research Marine Biology Archaea Hindawi Hindawi Hindawi Hindawi Hindawi www.hindawi.com Volume 2018 www.hindawi.com Volume 2018 www.hindawi.com Volume 2018 www.hindawi.com Volume 2018 www.hindawi.com Volume 2018