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Drying of Fish and Seafood
Drying of Fish and Seafood
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CONTENTS
22.1 INTRODUCTION are used to dehydrate foods. During the past few
decades, considerable efforts have been made to
Raw foods generally originate from two major understand some of the chemical and biochemical
sources: plant and animal kingdom. Fish and seafood changes that occur during dehydration and to de-
are the edible flesh for a number of species of animal velop methods for preventing undesirable quality
source. The preservation of foods by drying is the losses [57]. Foods can be divided into three broad
time honored and most common method used by groups based on the value added through processing
humankind — one of the most important methods by drying. In the case of cereals, legumes, and root
for the food-processing industry. The Mesopota- crops, very little value is added per ton processed.
mians made salted dried fish as early as 3500 BC [38]. More value per unit mass is added to foods such as
The sundrying of fish and meat was practiced as long vegetables, fruits, and fish, and considerably more to
ago as 2000 BC and dried vegetables have been sold high-value crops such as spices, herbs, medicinal
for about a century and dried soups for much longer plants, nuts, bioactive materials, and enzymes [3].
[22]. Tannahill [86] noted that dry fish became par- Fish muscular tissue consists mainly of muscle
ticularly important when the Roman church banned fibers or cells (86–88%, v/v) and some extracellular
the eating of meat on Fridays and during Lent. space (interstitial space, 9–12% and capillary space,
Drying in earlier times was done in the sun, now 2–3%). The muscle cells consist of mainly fibrils
many types of sophisticated equipment and methods (working units of cell, 65%), sarcoplasma (transport
Porosity
FIGURE 22.1 Change of porosity as a function of water content (with inversion point). (a) Porosity decrease with water
content and then increase and (b) porosity increase with water content and then decrease [56].
FIGURE 22.2 Change of porosity as a function of water content (no inversion point). (a) Porosity decrease with water
content and (b) porosity increase with water content [56].
«op ¼ 0:079 0:164y þ 0:099y2 Rahman and Perera [57] and Lewicki [41] reviewed
«cp ¼ 0:068 0:216y þ 0:138y 2 the factors affecting the rehydration process. These
factors are porosity, capillaries and cavities near sur-
where y ¼ Xw/Xw0. Rahman [69] developed apparent face, temperature, trapped air bubbles, amorphous
porosity of squid mantle meat during air-drying up to crystalline state, soluble solids, degree of dryness,
zero moisture content as anions, and pH of soaking water. Porosity, capillar-
ies, and cavities near surface enhance the rehydration
process, whereas the presence of trapped air bubbles
«a ¼ 0:109 0:219y þ 0:099y2
gives a major obstacle to the invasion of fluid. Until
the cavities are filled with air, water penetrates to the
Rahman [62] developed a theoretical model (ideal
material through its solid phase. In general, tempera-
condition) to predict porosity in foods during drying
ture strongly increases the early stage of water rehy-
based on conservation of mass and volume principle,
dration. There is a resistance of crystalline structures
and assuming that volume of pores formed is equal to
to solvation, which causes development of swelling
the volume of water removed during drying. As
stresses in the material, whereas amorphous regions
expected the ideal model may not be valid in many
hydrate fast. Presence of anions in water affects vol-
practical cases. The ideal model is then extended for
ume increase during water absorption.
on-ideal conditions, when there is shrinkage, collapse,
or expansion, by defining a shrinkage expansion coef-
ficient. In addition to porosity, Rahman et al. [59]
22.5.7 SOLUBILITY
studied the characteristics of pores in dried tuna pro- Many factors affect the solubility such as processing
duced by air-, vacuum-, and freeze-drying. Pores in conditions, storage conditions, composition, pH,
different dried tuna samples were characterized by density, and particle size. It was found that increasing
porosimetry as the total intruded volume, total surface product temperatures is accompanied by increasing
area, pore size range, average diameter, and nature of protein denaturation, which decreases solubility.
the pore size distribution curves. Thus, more protein is denatured and its solubility gets
decreased [49]. Removal of water by evaporation
22.5.6 REHYDRATION results in the formation of an amorphous state product.
Rehydration is a process of moistening dry material. 22.5.8 TEXTURE
Mostly it is done by abundant amount of water. In
most cases, dried fish is soaked in water before cook- Factors that affect texture include moisture content,
ing or consumption, thus rehydration is one of the composition, variety or species, pH, product history
important quality criteria. In practice, most of the (maturation or age), and sample dimensions. Texture
changes during drying are irreversible and rehydra- is also dependent on the method of dehydration and
tion cannot be considered simply as a process revers- pretreatments. Purslow [55] stated that meat texture is
ible to dehydration [41]. affected by the structure of the solid matrix. He con-
In general, water absorption is fast at the begin- cluded that it is important to have a fundamental
ning and thereafter slows down. A rapid moisture understanding of the fracture behavior of meat and
uptake is due to surface and capillary suction. how it relates to the structure of the material. Stanley