Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process
Quality attributes and water mobility of giant salamander jerkies (GSJs) during roasting process (160°C, for 0, 20, 40, 60, and 80 min) were investigated. The results showed that a∗,b∗ values and shear force increased of GSJs roasting from 20 to 80 min, while L∗, yield, and moisture content decrease...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/9970797 |
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| author | Wengang Jin Xiaohua Chen Jingzhang Geng Jing Jin Jinjin Pei Ruichang Gao Dejing Chen |
| author_facet | Wengang Jin Xiaohua Chen Jingzhang Geng Jing Jin Jinjin Pei Ruichang Gao Dejing Chen |
| author_sort | Wengang Jin |
| collection | DOAJ |
| description | Quality attributes and water mobility of giant salamander jerkies (GSJs) during roasting process (160°C, for 0, 20, 40, 60, and 80 min) were investigated. The results showed that a∗,b∗ values and shear force increased of GSJs roasting from 20 to 80 min, while L∗, yield, and moisture content decreased significantly (p<0.05). Sensory assessment showed that GSJs at a roasting time of 40–60 min had higher scores. GSJs contained great amount of healthy unsaturated fatty acids (including DHA and EPA), and the total amino acids and essential amino acids were among 59.33–71.77 g·100 g−1 and 25.94–31.40 g·100 g−1, respectively. The mobility of the immobilized moisture and free moisture were shrunk dramatically during roasting. The proton density weighted images also exhibited the moisture shrinkage during roasting. In addition, T22 and T23 were positively correlated with MRI signal, moisture content, and yield of GSJs, but negatively correlated with shear force and overall acceptability, respectively. Thus, in view of various quality attributes and sensory evaluation, a roasting time of 40–60 min was favored for nutritive GSJs production. LF-NMR and MRI might be employed to profile the quality characteristics during roasting as a rapid and nondestructive analytical tool. |
| format | Article |
| id | doaj-art-748f10ea93c34a1a887563ba76857947 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-748f10ea93c34a1a887563ba768579472025-02-03T05:45:57ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/99707979970797Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting ProcessWengang Jin0Xiaohua Chen1Jingzhang Geng2Jing Jin3Jinjin Pei4Ruichang Gao5Dejing Chen6Bio-Resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaBio-Resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaBio-Resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaBio-Resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaBio-Resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaBio-Resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaBio-Resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaQuality attributes and water mobility of giant salamander jerkies (GSJs) during roasting process (160°C, for 0, 20, 40, 60, and 80 min) were investigated. The results showed that a∗,b∗ values and shear force increased of GSJs roasting from 20 to 80 min, while L∗, yield, and moisture content decreased significantly (p<0.05). Sensory assessment showed that GSJs at a roasting time of 40–60 min had higher scores. GSJs contained great amount of healthy unsaturated fatty acids (including DHA and EPA), and the total amino acids and essential amino acids were among 59.33–71.77 g·100 g−1 and 25.94–31.40 g·100 g−1, respectively. The mobility of the immobilized moisture and free moisture were shrunk dramatically during roasting. The proton density weighted images also exhibited the moisture shrinkage during roasting. In addition, T22 and T23 were positively correlated with MRI signal, moisture content, and yield of GSJs, but negatively correlated with shear force and overall acceptability, respectively. Thus, in view of various quality attributes and sensory evaluation, a roasting time of 40–60 min was favored for nutritive GSJs production. LF-NMR and MRI might be employed to profile the quality characteristics during roasting as a rapid and nondestructive analytical tool.http://dx.doi.org/10.1155/2021/9970797 |
| spellingShingle | Wengang Jin Xiaohua Chen Jingzhang Geng Jing Jin Jinjin Pei Ruichang Gao Dejing Chen Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process Journal of Food Quality |
| title | Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process |
| title_full | Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process |
| title_fullStr | Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process |
| title_full_unstemmed | Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process |
| title_short | Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process |
| title_sort | quality characteristics and moisture mobility of giant salamander andrias davidianus jerky during roasting process |
| url | http://dx.doi.org/10.1155/2021/9970797 |
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