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Comparative study of hot-air, freeze, and supercritical carbon dioxide drying on the physicochemical, microbiological, and sensory quality of shrimp (Metapenaeus spp.)
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DOI：10.1016/j.foodchem.2026.150663.png)
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Abstract
En 中文
• scCO2 drying ensures 4-month microbial stability of dried shrimp. • scCO2 achieves >4 Log CFU/g reduction of Listeria and Enterococcus surrogates. • Color and rehydration capacity of scCO2-dried shrimps match freeze-dried samples. • scCO2 maintains a more stable profile of volatile organic compounds and lower pH than hot-air drying. • scCO2 increases shrimp hardness, requiring future sensory optimization.
Keywords:
Seafood
Drying
Supercritical fluids
Carbon dioxide
Shelf life
Quality
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