Effect of Boiled Water Drying and Vacuum Freeze Drying on the Fat-soluble Components and Color of Antler Velvet in Sika Deer (Cervus nippon)
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Abstract:
The effects of processing technologies (vacuum freeze-drying and boiled water-drying) on the fatty acids, cholesterol and color of antler velvet in sika deer (Cervus nippon) were investigated in this study. The results identified that there were sixteen fatty acids in vacuum freeze-drying antler velvet (VFDA) and thirteen in boiled water-drying velvet antler (BWDA). The total content of fatty acid was significantly higher (p<0.05) in VFDA than in BWDA. The atherogenic index (AI) in BWDA and VFDA was 1.95 and 1.77, and thrombogenic index (TI) values in BWDA and VFDA were 2.44 and 2.32, respectively. The content of cholesterol in VFDA and BWDA were 2.95±0.16 and 2.67±0.09 mg/ g, respectively. The values of a*, b* and h in VFDA were significantly different (p<0.01) in BWDA. The values of a* in VFDA were significantly (p<0.01) higher than in BWDA, while b* and h in VFDA were significantly lower than in BDWA. This showed that VFDA was brighter, more red and blue than BWDA. These results suggested that the compositions of antler velvet were strongly influenced by processing technologies, and vacuum freeze drying was an effective technique to preserve the fat-soluble components and aberration of drying velvet antler.
