Physicochemical, microstructural, and microbial qualities of dehydrated Tuna chunks: Effects of microwave power and drying methods
Physicochemical, microstructural, and microbial qualities of dehydrated Tuna chunks: Effects of microwave power and drying methods
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Date
2021-03-02
Authors
P., Viji
B., Madhusudanan Rao
Debbarna, Jesmi
Panduranga Naga, Vijayakumar Pallela
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
Boneless Tuna chunks were marinated using spices and were dried in a microwave
vacuum dryer at different powers (600 W [T1], 650 W [T2], and 700 W [T3]) for
2 hr. Another two batches were prepared by hot air drying (55 ± 5°C) (HAD) and
sun drying (SD) to a comparable moisture content obtained by sample T2. The moisture
content was 44.69 g/100 g, 39.26 g/100 g, 24.40 g/100 g, 32.80 g/100 g, and
38.45 g/100 g for T1, T2, T3, SD, and HAD, respectively. Increasing microwave power
level resulted in reduced moisture content and water activity in dried tuna chunks.
Analysis of SEM indicated a tough morphology in SD and HAD whereas a smooth
morphology in microwave vacuum dried samples. Results of FTIR analysis indicated
higher protein denaturation with an increase in microwave power. Oxidation of lipids
increased significantly (p < .05) with microwave power as displayed by higher peroxide
value (PV) and thiobarbituric acid reactive substances (TBARS) values in T3 and
T2 samples. Microbial spoilage was faster in T1 samples compared to T2 and T3. On
the other side, sun-dried
and hot air-dried
samples have shown poor rehydration and
color attributes but better oxidative stability than microwave vacuum dried samples.
Description
Keywords
Research Subject Categories::MEDICINE::Microbiology, immunology, infectious diseases::Microbiology, Research Subject Categories::FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Animal production::Fishery
Citation
Pankyamma V, Madhusudana Rao B, Debbarma J, Pallela Panduranga Naga V. Physicochemical, microstructural, and microbial qualities of dehydrated Tuna chunks: Effects of microwave power and drying methods. J Food Process Preserv. 2021;45:e15426. https://doi. org/10.1111/jfpp.15426