Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon Species
Abstract: Freeze‐dried boneless skinless cubes of pink ( Oncorhynchus gorbuscha ), sockeye ( Oncorhynchus nerka) , and chum ( Oncorhynchus keta) salmon were prepared and physical properties evaluated. To minimize freeze‐drying time, the kinetics of dehydration and processing yields were investigated...
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crwiley:10.1111/j.1750-3841.2010.01642.x 2023-12-03T10:28:35+01:00 Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon Species Crapo, Charles Oliveira, Alexandra C.M. Nguyen, Duy Bechtel, Peter J. Fong, Quentin 2010 http://dx.doi.org/10.1111/j.1750-3841.2010.01642.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01642.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 75, issue 5 ISSN 0022-1147 1750-3841 Food Science journal-article 2010 crwiley https://doi.org/10.1111/j.1750-3841.2010.01642.x 2023-11-09T13:32:02Z Abstract: Freeze‐dried boneless skinless cubes of pink ( Oncorhynchus gorbuscha ), sockeye ( Oncorhynchus nerka) , and chum ( Oncorhynchus keta) salmon were prepared and physical properties evaluated. To minimize freeze‐drying time, the kinetics of dehydration and processing yields were investigated. The physical characteristics of the final product including bulk density, shrinkage, hardness, color, and rehydration kinetics were determined. Results showed that freeze‐dried salmon cubes from each of the 3 Pacific salmon species can be produced with a moisture content of less that 10% and a w less 0.4 and freeze‐drying time of 9 h. Processing yields ranged from 26% to 28.4%, depending on fish species. Shrinkage was less than 12% and rehydration of freeze‐dried cubes was rapid. The value‐added products developed have the potential to be utilized as ingredients for ready‐to‐eat soups, as snack food, salad topping, and baby finger‐food. Practical Application: Freeze‐drying removes water from food products without heating them; therefore, this type of drying process yields very high‐quality dried foods. In this study, a freeze‐dry process was established to produce small cubes of Alaska pink, sockeye, and chum salmon. The goals were to shorten typical freeze‐drying time while producing acceptable product characteristics. The freeze‐drying process developed took only 9 h to remove about 97% of the moisture of diced Pacific salmon fillets. The freeze‐dried salmon cubes produced can be used as ingredients for dehydrated ready‐to‐eat soups, as baby finger‐foods, or as salad toppings. Article in Journal/Newspaper Oncorhynchus gorbuscha Alaska Wiley Online Library (via Crossref) Pacific Sockeye ENVELOPE(-130.143,-130.143,54.160,54.160) Keta ENVELOPE(-19.455,-19.455,65.656,65.656) Journal of Food Science 75 5 |
institution |
Open Polar |
collection |
Wiley Online Library (via Crossref) |
op_collection_id |
crwiley |
language |
English |
topic |
Food Science |
spellingShingle |
Food Science Crapo, Charles Oliveira, Alexandra C.M. Nguyen, Duy Bechtel, Peter J. Fong, Quentin Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon Species |
topic_facet |
Food Science |
description |
Abstract: Freeze‐dried boneless skinless cubes of pink ( Oncorhynchus gorbuscha ), sockeye ( Oncorhynchus nerka) , and chum ( Oncorhynchus keta) salmon were prepared and physical properties evaluated. To minimize freeze‐drying time, the kinetics of dehydration and processing yields were investigated. The physical characteristics of the final product including bulk density, shrinkage, hardness, color, and rehydration kinetics were determined. Results showed that freeze‐dried salmon cubes from each of the 3 Pacific salmon species can be produced with a moisture content of less that 10% and a w less 0.4 and freeze‐drying time of 9 h. Processing yields ranged from 26% to 28.4%, depending on fish species. Shrinkage was less than 12% and rehydration of freeze‐dried cubes was rapid. The value‐added products developed have the potential to be utilized as ingredients for ready‐to‐eat soups, as snack food, salad topping, and baby finger‐food. Practical Application: Freeze‐drying removes water from food products without heating them; therefore, this type of drying process yields very high‐quality dried foods. In this study, a freeze‐dry process was established to produce small cubes of Alaska pink, sockeye, and chum salmon. The goals were to shorten typical freeze‐drying time while producing acceptable product characteristics. The freeze‐drying process developed took only 9 h to remove about 97% of the moisture of diced Pacific salmon fillets. The freeze‐dried salmon cubes produced can be used as ingredients for dehydrated ready‐to‐eat soups, as baby finger‐foods, or as salad toppings. |
format |
Article in Journal/Newspaper |
author |
Crapo, Charles Oliveira, Alexandra C.M. Nguyen, Duy Bechtel, Peter J. Fong, Quentin |
author_facet |
Crapo, Charles Oliveira, Alexandra C.M. Nguyen, Duy Bechtel, Peter J. Fong, Quentin |
author_sort |
Crapo, Charles |
title |
Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon Species |
title_short |
Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon Species |
title_full |
Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon Species |
title_fullStr |
Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon Species |
title_full_unstemmed |
Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon Species |
title_sort |
development of a method to produce freeze‐dried cubes from 3 pacific salmon species |
publisher |
Wiley |
publishDate |
2010 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2010.01642.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01642.x |
long_lat |
ENVELOPE(-130.143,-130.143,54.160,54.160) ENVELOPE(-19.455,-19.455,65.656,65.656) |
geographic |
Pacific Sockeye Keta |
geographic_facet |
Pacific Sockeye Keta |
genre |
Oncorhynchus gorbuscha Alaska |
genre_facet |
Oncorhynchus gorbuscha Alaska |
op_source |
Journal of Food Science volume 75, issue 5 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2010.01642.x |
container_title |
Journal of Food Science |
container_volume |
75 |
container_issue |
5 |
_version_ |
1784253341828644864 |