Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets

Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (<i>Hypophthalmichthys nobilis</i>). The processed and fresh samples were subjected to the chemical analysis of (amino ac...

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Autores principales:	Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	bighead carp (<i>Hypophthalmichthys nobilis</i>) volatile compounds HPLC vitamins DSC thermal stability fatty acids Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/49f6f6818c8d462db436bca3f6676c6b
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spelling	oai:doaj.org-article:49f6f6818c8d462db436bca3f6676c6b2021-11-25T17:36:15ZInfluence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets10.3390/foods101128372304-8158https://doaj.org/article/49f6f6818c8d462db436bca3f6676c6b2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2837https://doaj.org/toc/2304-8158Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (<i>Hypophthalmichthys nobilis</i>). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well as scanning electron microscopy, thermal analysis, and color measurement, in order to identify nutritional components that can be additives or supplementary in food industries. The drying techniques increased the protein content significantly. Amino acids were identified, and the level of essential amino acid (EAA) was higher under the microwave treatment compared with the oven drying process. The Ca<sup>+2</sup> and K<sup>+1</sup> were presented in high values, followed by Na<sup>+1</sup> and Mg<sup>+2</sup>. In addition, the drying techniques showed and released more volatile compounds in the processed samples compared with the unprocessed samples. Under the drying process, polyunsaturated fatty acids were increased in the processed fillets, whereas the level of saturated and monounsaturated fatty acids reduced. Thermal degradation occurred from 100 to 150 °C. However, the processed samples were subjected to an intensive endothermic response, but remained stable until 100 °C. Therefore, the microwave technique showed some enhancements in the nutritional value and has the potential to be applied as an effective preservation method of bighead carp fish. Furthermore, dried fillets could be an alternative source of bighead carp fish for the food industry.Kamal AlahmadWenshui XiaQixing JiangYanshun XuMDPI AGarticlebighead carp (<i>Hypophthalmichthys nobilis</i>)volatile compoundsHPLCvitaminsDSC thermal stabilityfatty acidsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2837, p 2837 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bighead carp (<i>Hypophthalmichthys nobilis</i>) volatile compounds HPLC vitamins DSC thermal stability fatty acids Chemical technology TP1-1185
spellingShingle	bighead carp (<i>Hypophthalmichthys nobilis</i>) volatile compounds HPLC vitamins DSC thermal stability fatty acids Chemical technology TP1-1185 Kamal Alahmad Wenshui Xia Qixing Jiang Yanshun Xu Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets
description	Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (<i>Hypophthalmichthys nobilis</i>). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well as scanning electron microscopy, thermal analysis, and color measurement, in order to identify nutritional components that can be additives or supplementary in food industries. The drying techniques increased the protein content significantly. Amino acids were identified, and the level of essential amino acid (EAA) was higher under the microwave treatment compared with the oven drying process. The Ca<sup>+2</sup> and K<sup>+1</sup> were presented in high values, followed by Na<sup>+1</sup> and Mg<sup>+2</sup>. In addition, the drying techniques showed and released more volatile compounds in the processed samples compared with the unprocessed samples. Under the drying process, polyunsaturated fatty acids were increased in the processed fillets, whereas the level of saturated and monounsaturated fatty acids reduced. Thermal degradation occurred from 100 to 150 °C. However, the processed samples were subjected to an intensive endothermic response, but remained stable until 100 °C. Therefore, the microwave technique showed some enhancements in the nutritional value and has the potential to be applied as an effective preservation method of bighead carp fish. Furthermore, dried fillets could be an alternative source of bighead carp fish for the food industry.
format	article
author	Kamal Alahmad Wenshui Xia Qixing Jiang Yanshun Xu
author_facet	Kamal Alahmad Wenshui Xia Qixing Jiang Yanshun Xu
author_sort	Kamal Alahmad
title	Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets
title_short	Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets
title_full	Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets
title_fullStr	Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets
title_full_unstemmed	Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets
title_sort	influence of drying techniques on the physicochemical, nutritional, and morphological properties of bighead carp (<i>hypophthalmichthys nobilis</i>) fillets
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/49f6f6818c8d462db436bca3f6676c6b
work_keys_str_mv	AT kamalalahmad influenceofdryingtechniquesonthephysicochemicalnutritionalandmorphologicalpropertiesofbigheadcarpihypophthalmichthysnobilisifillets AT wenshuixia influenceofdryingtechniquesonthephysicochemicalnutritionalandmorphologicalpropertiesofbigheadcarpihypophthalmichthysnobilisifillets AT qixingjiang influenceofdryingtechniquesonthephysicochemicalnutritionalandmorphologicalpropertiesofbigheadcarpihypophthalmichthysnobilisifillets AT yanshunxu influenceofdryingtechniquesonthephysicochemicalnutritionalandmorphologicalpropertiesofbigheadcarpihypophthalmichthysnobilisifillets
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Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets

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