| Title: | Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors |
| Author(s): | Chen Z; Zhu Y; Cao W; Zhou L; Zhang C; Qin X; Zheng H; Lin H; Gao J; |
| Address: | "College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: cwenhong@gdou.edu.cn" |
| DOI: | 10.1016/j.foodchem.2022.132049 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Processing stages play critical role in the nutrition and flavor changes of marine products. This study investigated the nutrition and flavor profiles in noble scallop Chlamys nobilis adductor during boiling, rinsing, baking and drying processing stages by high performance liquid chromatography, headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. The results showed that the overall processing stages favorably preserved the essential amino acids. Drying obviously increased the umami and sweet amino acids contents by 72.08%, 67.77%, respectively (P < 0.05), and promoted the production of flavor nucleotides. In addition, the overall processing stages significantly increased the protein and lipid oxidation degree by (1.49-3.01)-fold and (4.25-5.81)-fold, respectively, compared with raw group (P < 0.05). Moreover, alcohols were the major volatiles in raw group, while the aldehydes, alcohols, and hydrocarbons predominated in rinsing, baking and drying stages. In conclusion, the processing maintained the nutrition value and improved the flavor of scallop adductors" |
| Keywords: | Animals Gas Chromatography-Mass Spectrometry *Pectinidae *Seafood Solid Phase Microextraction Taste *Volatile Organic Compounds Amino acid Chlamys nobilis Processing stages Scallop adductor Volatile flavor compounds; |
| Notes: | "MedlineChen, Zhongqin Zhu, Yahui Cao, Wenhong Zhou, Longjian Zhang, Chaohua Qin, Xiaoming Zheng, Huina Lin, Haisheng Gao, Jialong eng England 2022/01/14 Food Chem. 2022 Jun 1; 378:132049. doi: 10.1016/j.foodchem.2022.132049. Epub 2022 Jan 5" |
