« Previous AbstractDoes the Geographic Difference of Soil Properties Matter for Setting Up the Soil Screening Levels in Large Countries Like China?    Next AbstractElevated CO(2) Altered Rice VOCs Aggravate Population Occurrence of Brown Planthoppers by Improving Host Selection Ability »

Front Nutr

Title:		Effects of four cooking methods on flavor and sensory characteristics of scallop muscle
Author(s):		Wang Y; Tian G; Mao K; Chitrakar B; Wang Z; Liu J; Bai X; Sang Y; Gao J;
Address:		"College of Food Science and Technology, Hebei Agricultural University, Baoding, China. Shandong Longsheng Food Co., Ltd., Laoling, China"
Journal Title:		Front Nutr
Year:		2022
Volume:		20221012
Issue:
Page Number:		1022156 -
DOI:		10.3389/fnut.2022.1022156
ISSN/ISBN:		2296-861X (Print) 2296-861X (Electronic) 2296-861X (Linking)
Abstract:		"This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the aroma of scallops. Combined with the results of free amino acids and electronic tongue (e-tongue), the taste changes of different samples were analyzed. Furthermore, texture profile and microstructure analysis jointly showed the influence of cooking methods on texture. The results showed that frying was the most suitable cooking method for scallop muscle because it resulted the best tasted products, boiled scallops retain the highest similarity to fresh scallops. Besides, a higher level of lipid oxidation and Maillard reaction resulted in significant increase in aldehydes, ketones, furans, umami, and sweet amino acid. For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. The research showed that besides the texture of scallop muscle, volatile organic compounds and free amino acids as well as their mutual roles in taste and smell were also important to sensory receptivity"
Keywords:		Hs-gc-ims electronic nose electronic tongue free amino acid scallop volatile flavor compounds;
Notes:		"PubMed-not-MEDLINEWang, Yueyao Tian, Guifang Mao, Kemin Chitrakar, Bimal Wang, Zhongxuan Liu, Jie Bai, Xinzhong Sang, Yaxin Gao, Jie eng Switzerland 2022/11/01 Front Nutr. 2022 Oct 12; 9:1022156. doi: 10.3389/fnut.2022.1022156. eCollection 2022"