Comparison of methods to produce high-quality dried triploid Fujian oyster: Hot air drying emerges as a superior technique

文献类型： 外文期刊

第一作者： Li, Hongyan

作者： Li, Hongyan;Lu, Yuchen;Lu, Jie;Yao, Tuo;Fu, Shengli;Fan, Sigang;Li, Hongyan;Lu, Jie;Yao, Tuo;Ye, Lingtong

作者机构：

关键词： Triploid fujian oyster; Drying methods; Flavor compounds; Dual-analytical approach

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 222 卷

页码：

收录情况： SCI

摘要： Dried oysters are widely valued in Asian cuisine for their unique flavor profiles and nutritional benefits. However, as a newly developed variety characterized by rapid growth, the effects of different drying methods triploid Fujian oysters remain unexplored. In this study, we investigated the effects of different drying methods on the flavor profile of triploid Fujian oyster. Oysters processed by hot air drying (HAD), natural drying (ND), vacuum drying (VD), and vacuum freeze-drying (VFD) were compared with blanched controls (BC). Drying significantly increased the types and concentrations of non-volatile metabolites and flavor substances, with HAD yielding optimal results. The HAD-treated oysters contained the highest contents of key nutritional compounds (N-acetyl-L-aspartic acid: 2.2-fold the mean value across all drying treatments), antioxidants (2-pyrrolidone: fold), and flavor substances (pyrazines: 2.0-fold; 2-furanmethanol: 2.8-fold, ethyl acetate: 1.3-fold). Thus, HAD treated oysters had a rich and balanced aroma profile with excellent umami, sweet, and fruity flavors. compounds contributing to flavor enhancement (odor activity value > 1) were (E)-2-nonenal, (E)-2-octenal, heptanal, 2-methylbutyraldehyde, and 2-undecanone. Correlation analysis revealed complex relationships tween non-volatile compounds and flavor substances. This study provides guidance for optimizing drying techniques and standardizing dried oyster production.

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