Effects of optimized osmotic vacuum impregnation on quality properties of red abalone (Haliotis rufescens) drying

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dc.contributor.authorPizarro-Oteiza Sebastian
dc.contributor.authorGiovagnoli-Vicuna Claudia
dc.contributor.authorBriones-Labbarca Vilbett
dc.contributor.authorSalazar Fernando
dc.date.accessioned2025-05-20T14:37:58Z
dc.date.available2025-05-20T14:37:58Z
dc.date.issued2023/10/01
dc.description.abstractThe aim of this work was to analyze the quality of red abalone dehydrated under osmotic vacuum impregnation (OVI) as a pretreatment to the convection drying process. Response surface methodology was used to optimize osmotic impregnation conditions. Then, diffusional parameters of salt (D-se) and water (D-we), the drying kinetics, and quality characteristics were analyzed. According to the RSM, the optimized impregnation conditions were 92 mbar at 20% NaCl for 14 min. The D-se and D-we diffusion parameters for OVI were 7.72 and 4.14 x 10(-10) (m(2)/s), respectively. The drying kinetics of the OVI sample obtained a higher D-we value than conventional impregnation. The quality showed a more tenderness product, higher rehydration and water holding capacity and less non-enzymatic browning and color change. Therefore, OVI is a promising alternative to conventional impregnation, the method currently used for pretreatment seafood which requires a long processing time.
dc.identifier.doi10.1007/s11694-023-01987-5
dc.identifier.issn2193-4126
dc.identifier.urihttps://publicacionesabiertas.userena.cl/handle/123456789/358
dc.languageEnglish
dc.publisherSPRINGER
dc.subjectHIGH-PRESSURE IMPREGNATION, DEHYDRATION, MOISTURE, KINETICS, MEAT
dc.titleEffects of optimized osmotic vacuum impregnation on quality properties of red abalone (Haliotis rufescens) drying
dc.typeArticle

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