Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition

• Published in: Food chemistry Vol. 456; p. 139996
• Main Authors: Chen, Tianxi, Gao, Yue, Tan, Zhuohong, Zeshan, Ali, Li, Jianrong, Ai, Ziping, Mowafy, Samir, Lin, Yawen, Li, Xuepeng
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.10.2024
• Subjects: Astaxanthin; Dried Penaeus vannamei; High-humidity hot air impingement cooking (HHAIC); Maillard reaction; Polyphenol oxidase; Maillard reaction; Dried Penaeus vannamei; High-humidity hot air impingement cooking (HHAIC); Astaxanthin; Polyphenol oxidase
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139996

This study was aimed to evaluate the potential of high-humidity hot air impingement cooking (HHAIC) on Penaeus vannamei, focusing on its drying characteristics, microstructure, water distribution, enzyme activity, astaxanthin content, antioxidant capacity, color, and Maillard reaction. Results demonstrated that a 3 min HHAIC significantly improved the shrimp's color and optimized astaxanthin content with a notable increase in scavenging capacity based on an in-vitro as antioxidation activity evaluation. Compared to the untreated samples, HHAIC could significantly inactivate polyphenol oxidase by 95.76%. Also, it suppressed the Maillard reaction by decreasing 5-hydroxymethylfurfural content and shortened the drying time by 40%. In addition, the low-field nuclear magnetic resonance and microstructure analysis showed alterations in the shrimp muscle fiber structure and water distribution. This study indicated that HHAIC could elevate quality, enhance appearance, and reduce the processing time of dried shrimp, presenting valuable implications for industry progress. •High-humidity hot air impingement cooking (HHAIC) was used to treat Penaeus vannamei•HHAIC treatment showed 40% of decrease in drying time as compared to the control•HHAIC altered Penaeus vannamei appearance by polyphenol oxidase inactivation•HHAIC-treated Penaeus vannamei showed higher astaxanthin content•HHAIC suppressed the Maillard reaction by reducing 5-hydroxymethylfurfural content