Nutritional quality variation in dried Pacific Oyster (Crassostrea gigas) using hybrid-pump dryer under different heating treatment

• Published in: Food Science and Biotechnology
• Main Authors: Neri, Therese Ariane N., Jung, Hyun-Chol, Jang, Se-Kyeong, Kang, Seok-Joong, Choi, Byeong-Dae
• Format: Text
• Language: English
• Published: Springer Singapore 2021
• Subjects: Research Note; Browning; Pacific; Crassostrea gigas; Pacific oyster
• Online Access: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8144247/; http://www.ncbi.nlm.nih.gov/pubmed/34123461; https://doi.org/10.1007/s10068-021-00907-x

This study explored the potential of using hybrid pump dryer (HPD) to utilize overproduction in aquaculture of oysters, especially during winter. HPD-dried oysters maybe used as amendments for kimchi, a traditional Korean side dish, for possible nutrient source and flavor enhancer. Oysters were subjected to different heating treatments and evaluated for proximate composition, quality characteristics, and antioxidant activities. Lower lipid and higher glycogen content were observed in HPD-dried oysters processed than the samples dried with hot air (HAD). HPD-dried oysters also exhibited lesser browning activity, better surface color, and higher antioxidant activities. Ash, protein, and water activity were slightly affected by heating treatment. VBN and TBARS were found to be higher in HAD-dried oysters, indicating faster spoilage. Applying heat pattern in drying resulted to improved quality characteristics and antioxidant activities and slower degradation of dried oyster products compared to their single-temperature-drying counterparts, especially those dried at high temperatures.