title: Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets.
abstract: In this work the drying kinetics of Atlantic salmon (Salmo salar L.) fillets and the influence of air drying temperature on colour, firmness and biochemical characteristics were studied. Experiments were conducted at 40, 50 and 60°C. Effective moisture diffusivity increased with temperature from 1.08×10(-10) to 1.90×10(-10) m(2) s(-1). The colour difference, determined as ΔE values (from 9.3 to 19.3), as well as firmness (from 25 to 75 N mm(-1)) of dried samples increased with dehydration temperature. The lightness value L(∗) and yellowness value b(∗) indicated formation of browning products at higher drying temperatures, while redness value a(∗) showed dependence on astaxanthin value. Compared with fresh fish samples, palmitic acid and tocopherol content decreased in a 20% and 40%, respectively, with temperature. While eicosapentaenoic acid (EPA) content remained unchanged and docosahexaenoic acid (DHA) content changed slightly. Anisidine and thiobarbituric acid values indicated the formation of secondary lipid oxidation products, which is more relevant for longer drying time than for higher drying temperatures.
authors.affiliation: Departamento de Ciencia de Alimentos y Tecnología Química, Universidad de Chile, Av. Vicuña Mackenna 20, Santiago, Chile.
authors.forename: Jaime
authors.initials: J
authors.lastname: Ortiz
authors.forename: Roberto
authors.initials: R
authors.lastname: Lemus-Mondaca
authors.forename: Antonio
authors.initials: A
authors.lastname: Vega-Gálvez
authors.forename: Kong
authors.initials: K
authors.lastname: Ah-Hen
authors.forename: Luis
authors.initials: L
authors.lastname: Puente-Diaz
authors.forename: Liliana
authors.initials: L
authors.lastname: Zura-Bravo
authors.forename: Santiago
authors.initials: S
authors.lastname: Aubourg
mesh_terms: D000818:Animals; D003116:Color; D003890:Desiccation; D005519:Food Preservation / Q000379:methods*; D007700:Kinetics; D008460:Meat / Q000032:analysis*; D019308:Palmitic Acid / Q000032:analysis; D020317:Salmo salar; D017747:Seafood / Q000032:analysis*; D013696:Temperature; D024505:Tocopherols / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D014867:Water; D019308:Palmitic Acid; D024505:Tocopherols