Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled Storage
This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (<i>Chlamys farreri</i>) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and main...
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| Format: | Article |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/23/3928 |
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| author | Yuexiang Zhan Chuanhai Tu Huili Jiang Soottawat Benjakul Jilong Ni Kaixuan Dong Bin Zhang |
| author_facet | Yuexiang Zhan Chuanhai Tu Huili Jiang Soottawat Benjakul Jilong Ni Kaixuan Dong Bin Zhang |
| author_sort | Yuexiang Zhan |
| collection | DOAJ |
| description | This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (<i>Chlamys farreri</i>) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 °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 °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. |
| first_indexed | 2024-03-09T17:47:24Z |
| format | Article |
| id | doaj.art-56646184687a403eae87d5cb8055597e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T17:47:24Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-56646184687a403eae87d5cb8055597e2023-11-24T11:00:53ZengMDPI AGFoods2304-81582022-12-011123392810.3390/foods11233928Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled StorageYuexiang Zhan0Chuanhai Tu1Huili Jiang2Soottawat Benjakul3Jilong Ni4Kaixuan Dong5Bin Zhang6Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, ChinaPisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, ChinaPisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, ChinaInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaPisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, ChinaThis study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (<i>Chlamys farreri</i>) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 °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 °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.https://www.mdpi.com/2304-8158/11/23/3928sous videscallopmuscle qualityvolatile compoundschilled storage |
| spellingShingle | Yuexiang Zhan Chuanhai Tu Huili Jiang Soottawat Benjakul Jilong Ni Kaixuan Dong Bin Zhang Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled Storage Foods sous vide scallop muscle quality volatile compounds chilled storage |
| title | Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled Storage |
| title_full | Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled Storage |
| title_fullStr | Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled Storage |
| title_full_unstemmed | Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled Storage |
| title_short | Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled Storage |
| title_sort | effects of sous vide cooking on the physicochemical and volatile flavor properties of half shell scallop i chlamys farreri i during chilled storage |
| topic | sous vide scallop muscle quality volatile compounds chilled storage |
| url | https://www.mdpi.com/2304-8158/11/23/3928 |
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