Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder

Author:

Dong Hongbing12,Chen Jiwang34,Li Yujie3,Wang Chao3,Jiao Chuyi4,Wang Liuqing2

Affiliation:

1. Collage of Food Science and Technology, Wuhan Business University, Wuhan 430056, China

2. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China

3. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

4. Enterprise-University Cooperative Innovation Center for Cryogenic Food Processing Technology Using Liquid Nitrogen, Wuhan Polytechnic University, Wuhan 430023, China

Abstract

Fish swim bladder (FSB) is a type of traditional nutraceutical, but the lack of high-quality drying methods limits its premium market development. In order to obtain optimal-quality dried FSBs from Chinese longsnout catfish, the effects of liquid nitrogen pre-freezing (LNF) and drying on the physical properties and flavor of FSB were evaluated. Four methods were used for FSB drying, including natural air-drying (ND), hot-air-drying (HD), LNF combined with freeze-drying (LN-FD), and LNF combined with HD (LN-HD). Color, collagen content, rehydration ratio, textural properties, and flavor characteristics (by GC-IMS, E-nose, and E-tongue) were measured to clarify the differences among four dried FSBs. The results showed that ND cannot effectively remove moisture from FSB as the final product showed a stronger sourness in taste. HD led to a decrease in the collagen content and the collapse of the fiber structure in FSB. Compared to HD, LN-HD showed a higher collagen content (0.56 g/g) and a different flavor fingerprint. FSB treated by LN-FD had better physical qualities in terms of an attractive color, a high collagen content (0.79 g/g), low shrinkage, a higher rehydration ratio (2.85), and a soft texture, while also possessing richer characteristic flavors. The application of LN-FD may help the optimization of the nutrition level, rehydration ability, mouthfeel, and flavor of dried FSB.

Funder

China Higher Education Institution Industry-University-Research Innovation Fund

China Agriculture Research System of MOF and MARA

Publisher

MDPI AG

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