Hot Air Drying of Sipunculus nudus: Effect of Microwave-Assisted Drying on Quality and Aroma

Yaping Dai; Yupo Cao; Wei Zhou; Donghong Zhu

doi:10.3390/foods12040733

Hot Air Drying of Sipunculus nudus: Effect of Microwave-Assisted Drying on Quality and Aroma

Foods. 2023 Feb 8;12(4):733. doi: 10.3390/foods12040733.

Authors

Yaping Dai^{1

2}, Yupo Cao^{1

2}, Wei Zhou^{1

2}, Donghong Zhu^{1

2}

Affiliations

¹ Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China.
² Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang 524001, China.

Abstract

The present study aimed to investigate the effect of different microwave pre-drying times under hot-air-drying processes on the quality properties and sensory evaluation of Sipunculus nudus (S. nudus). The colour, proximate analysis, amino acid content, fat oxidation, and volatile components of dried S. nudus were determined. Microwave pre-drying could significantly (p < 0.05) increase the drying rate and shorten the drying time. The results of colour, proximate analysis, and amino acid content indicated that microwave pre-drying could improve the quality of the product, resulting in dried S. nudus with less of a loss in nutrients. The samples that underwent microwave pre-drying had a high degree of fatty acid oxidation and low monounsaturated fatty acid content, which facilitated the formation of volatile components. Additionally, the MAD-2 and MAD-3 groups had high relative contents of aldehydes and hydrocarbons, and the FD group had the highest relative content of esters found in the samples. The relative content of ketones and alcohols did not differ significantly between the different drying groups. The finding of this study has important potential for enhancing the quality and aroma of dry S. nudus products with microwave pre-drying during the drying process.

Keywords: Sipunculus nudus; hot air drying; microwave pre-drying; nutritional quality; volatile components.

Grants and funding

This research was supported by the Hainan Provincial Natural Science Foundation of China (grant numbers 321QN0924; 322QN382; 320MS092), Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences (grant numbers 1630122017023; 1630122022004), and the Innovative and Entrepreneurship Team Project for “Pilot Program” of Zhanjiang City (grant number 211207157080998); and the “Guangdong Special Support Program” Science and Technology Innovation Youth Top Talent Project (grant number 2019TQ05N133).