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

The 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.

Automated summary

The aim of this study 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. The results showed that OVI had higher diffusion parameters and improved drying kinetics compared to conventional impregnation. The quality characteristics of the OVI sample were also superior, with increased tenderness, rehydration and water holding capacity, and reduced non-enzymatic browning and color change.