Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

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 arom...

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Bibliographic Details
Main Authors: Yueyao Wang, Guifang Tian, Kemin Mao, Bimal Chitrakar, Zhongxuan Wang, Jie Liu, Xinzhong Bai, Yaxin Sang, Jie Gao
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-10-01
Series:Frontiers in Nutrition
Subjects:
scallop
volatile flavor compounds
free amino acid
HS-GC-IMS
electronic nose
electronic tongue
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1022156/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.1022156/full

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