{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,14]],"date-time":"2026-07-14T12:22:20Z","timestamp":1784031740301,"version":"3.55.0"},"reference-count":48,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T00:00:00Z","timestamp":1770249600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T00:00:00Z","timestamp":1770249600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      In recent years, there has been an increasing demand for high\u2010quality dried aquatic products that possess similar organoleptic and nutritional qualities to their fresh counterparts. The present study investigated the effects of hot air drying (HAD), heat pump drying (HPD), vacuum freeze drying (VFD) and microwave vacuum drying (MVD) on drying efficiency, physicochemical and microstructural properties, and volatile compounds of\n                      <jats:italic>Macrobrachium rosenbergii<\/jats:italic>\n                      meat.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>MVD achieved the highest drying efficiency, whereas VFD resulted in the highest levels of crude protein and astaxanthin contents. VFD also produced higher lightness but lower hardness compared to the other methods. Low\u2010field nuclear magnetic resonance analysis revealed a leftward shift in the transverse relaxation time values of both free and immobilized water as the drying process continued. Scanning electron microscope analysis revealed dense structures with noticeable muscle fiber contractions for HAD and HPD samples, whereas numerous small voids generated for the VFD sample, but larger pores formed for the MVD sample. Fourier transform infrared spectroscopy indicated that VFD better maintained protein structural intergiry. Gas chromatography\u2010mass spectrometry analysis revealed significant differences in volatile compounds, with the key flavors such as 1\u2010octen\u20103\u2010ol, decyl aldehyde and 1\u2010nonanal present in all samples. Pyrazine compounds contributed roasted and nutty aromas to the HAD, HPD and MVD samples.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      Overall, MVD is a promising method for dehydration of\n                      <jats:italic>M. rosenbergii<\/jats:italic>\n                      meat. \u00a9 2026 Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70499","type":"journal-article","created":{"date-parts":[[2026,2,6]],"date-time":"2026-02-06T07:55:40Z","timestamp":1770364540000},"page":"4113-4127","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Physicochemical and microstructural properties and volatile compounds of\n                    <scp>\n                      <i>Macrobrachium rosenbergii<\/i>\n                    <\/scp>\n                    meat as affected by different drying methods"],"prefix":"10.1002","volume":"106","author":[{"given":"Zhuo","family":"Zhang","sequence":"first","affiliation":[{"name":"Department of Food Scienec and Engineering, School of Agricultural Engineering and Food Science Shandong University of Technology  Zibo China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ya","family":"Zhao","sequence":"additional","affiliation":[{"name":"Department of Food Scienec and Engineering, School of Agricultural Engineering and Food Science Shandong University of Technology  Zibo China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohammad","family":"Molaveisi","sequence":"additional","affiliation":[{"name":"Department of Food Scienec and Engineering, School of Agricultural Engineering and Food Science Shandong University of Technology  Zibo China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0089-2964","authenticated-orcid":false,"given":"Qilong","family":"Shi","sequence":"additional","affiliation":[{"name":"Department of Food Scienec and Engineering, School of Agricultural Engineering and Food Science Shandong University of Technology  Zibo China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,2,5]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.125158"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aquaculture.2022.738357"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.140324"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12091887"},{"key":"e_1_2_7_6_1","first-page":"74","article-title":"Enhancing the heat pump drying rate and quality attributes of scallop adductors using 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