| Title: | Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage |
| Author(s): | Zhan Y; Tu C; Jiang H; Benjakul S; Ni J; Dong K; Zhang B; |
| Address: | "Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China. International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 degrees C (SV-70) and 75 degrees C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 degrees C for 10 min, CK). The results indicate that the total volatile basic nitrogen (TVBN), pH, texture, and malondialdehyde (MDA) content gradually increased, while the myofibrillar protein (MP) extraction rate of the CK, SV-70, and SV-75 samples significantly decreased with increasing chilled storage time. Significantly, the SV cooking treatments maintained a much higher water-holding capacity of scallop muscle, compared with the conventional cooking process at 100 degrees C. Additionally, the SV-75 cooking treatment maintained relatively stable TVBN, pH, and MDA content, springiness, and shearing force properties of scallop samples, especially during 0-20 d of storage. Volatile flavor analysis showed that a total of 42 volatile organic compounds (VOCs) were detected in the scallop samples, and there were no considerable differences in these VOCs between the CK and SV-75 cooked samples (0 d). Overall, the SV cooking treatments effectively maintained acceptable and stable physicochemical and volatile flavor properties of half-shell scallop samples during chilled storage" |
| Keywords: | chilled storage muscle quality scallop sous vide volatile compounds; |
| Notes: | "PubMed-not-MEDLINEZhan, Yuexiang Tu, Chuanhai Jiang, Huili Benjakul, Soottawat Ni, Jilong Dong, Kaixuan Zhang, Bin eng 2021YFD2100504/National key research and development program of China/ 2020R52027/Zhejiang Leading Training Program/ 2021JD005/Fundamental Research Funds for Zhejiang Province/ Switzerland 2022/12/12 Foods. 2022 Dec 5; 11(23):3928. doi: 10.3390/foods11233928" |
