Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone "Loco" (Concholepas concholepas) Mollusk

Palma-Acevedo, Anais; Perez-Won, Mario; Tabilo-Munizaga, Gipsy; Ortiz-Viedma, Jaime; Lemus-Mondaca, Roberto

Abstract

The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, and digestibility of the freeze-dried product. The treatments PEF (0.5, 1.0, and 2.0 kV cm(-1)) and cooking (CO) were applied at 100 degrees C x 15 min. Then, their performances were subjected to a FD process. PEF + CO pretreated freeze-dried samples showed shorter process times than freeze-dried control samples without PEF + CO, where the treatment PEF at 2.0 kV cm(-1) reached the shortest time. In addition, the abovementioned samples presented the best textural parameters but a low protein content. The thermal properties indicate a total denaturation of the proteins, where the amide I region presented greater mobility in the sample pretreated with an electric field of 2.0 kV cm(-1). The assay for digestibility shows better hydrolysis for the 2.0 kV cm(-1) PEF sample and has a higher Computer-Protein Efficiency Ratio (C-PER). Thereby, variations in thermal behavior and physicochemical parameters in comparison to combined PEF + CO pretreatments were observed. In addition, high protein quality and digestibility of pretreated freeze-dried Chilean abalones were maintained to the desired properties (texture and C-PER) and conditions (FD time).

Más información

Título según WOS: Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone "Loco" (Concholepas concholepas) Mollusk
Título de la Revista: FRONTIERS IN NUTRITION
Volumen: 9
Editorial: FRONTIERS MEDIA SA
Fecha de publicación: 2022
DOI:

10.3389/fnut.2022.810827

Notas: ISI