Effect of moisture equalization time on the quality of dried pre-tenderized shrimp: Texture, digestibility, and flavor characteristics
Xinyi Zhou, Xiaojing Du, Jiangquan Yang, Chunhong Yuan, Zhaohui Qiao, Tao Huang, Wenge Yang, Huamao Wei
Abstract
The aim of this study was to investigate the effect of moisture equalization time during drying process on the textural properties, in vitro digestibility and flavor characteristics of pre-tenderized shrimp. The results showed that adding a moisture equalization stage affected the tenderness and color brightness of dried shrimp and improved in vitro digestibility, evidenced by increased protein digestibility and free amino acid content. Furthermore, adding a moisture equalization stage could increase the rate of water reduction in dried shrimp during the subsequent drying process. Flavor analysis suggested that the composition of volatile compounds in shrimp changed after water equalization, and the content of alcohols and esters increased, resulting in a richer flavor of dried shrimp. This study concludes that adding a moisture equalization stage during drying improves the physicochemical characteristics and flavor quality of pre-tenderized dried shrimp.