Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor
The quality and flavor of scallops changes during the fresh dry rehydration process. In order to control the changes after rehydration, a scallop pretreatment method was adopted. The pretreatment method involved impregnating fresh scallops with 0.2 g/100 mL konjac glucomannan (KGM), carrageenan (CA)...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001690 |
| _version_ | 1797727572427014144 |
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| author | Mengwen Sun Huimin Lin Chen Zeng Shanggui Deng Alessandra Guidi |
| author_facet | Mengwen Sun Huimin Lin Chen Zeng Shanggui Deng Alessandra Guidi |
| author_sort | Mengwen Sun |
| collection | DOAJ |
| description | The quality and flavor of scallops changes during the fresh dry rehydration process. In order to control the changes after rehydration, a scallop pretreatment method was adopted. The pretreatment method involved impregnating fresh scallops with 0.2 g/100 mL konjac glucomannan (KGM), carrageenan (CA), and sodium alginate (SA) before the drying and rehydration process. After rehydration, the KGM treated samples had better water retention and the highest betaine content. The CA treated samples had a deepened yellow color and the highest content of flavoring amino acids (FAA) and inosine monophosphate (IMP). What’s more, a total of 77 volatile compounds were detected, with a maximum of 15 esters. The highest proportion in the four groups was eugenol, followed by n-hexadecanoic acid, methyl hexadecanoate etc. The SA group had no significant contribution in terms of quality and taste. The samples pretreated with KGM had the best quality, and those pretreated by CA had the best flavor. |
| first_indexed | 2024-03-12T11:01:37Z |
| format | Article |
| id | doaj.art-92519429adcc459d9e5d3b8808d5506e |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T11:01:37Z |
| publishDate | 2023-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-92519429adcc459d9e5d3b8808d5506e2023-09-02T05:21:34ZengTsinghua University PressFood Science and Human Wellness2213-45302023-03-01122546554Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavorMengwen Sun0Huimin Lin1Chen Zeng2Shanggui Deng3Alessandra Guidi4Zhejiang Provincial Key Laboratory of Health Risk Factors of Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors of Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Corresponding author at：College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors of Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors of Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaDepartment of Veterinary Science, University of Pisa, Pisa 56124, ItalyThe quality and flavor of scallops changes during the fresh dry rehydration process. In order to control the changes after rehydration, a scallop pretreatment method was adopted. The pretreatment method involved impregnating fresh scallops with 0.2 g/100 mL konjac glucomannan (KGM), carrageenan (CA), and sodium alginate (SA) before the drying and rehydration process. After rehydration, the KGM treated samples had better water retention and the highest betaine content. The CA treated samples had a deepened yellow color and the highest content of flavoring amino acids (FAA) and inosine monophosphate (IMP). What’s more, a total of 77 volatile compounds were detected, with a maximum of 15 esters. The highest proportion in the four groups was eugenol, followed by n-hexadecanoic acid, methyl hexadecanoate etc. The SA group had no significant contribution in terms of quality and taste. The samples pretreated with KGM had the best quality, and those pretreated by CA had the best flavor.http://www.sciencedirect.com/science/article/pii/S2213453022001690pretreatmentamino acidsATP-related compoundsbetainevolatile component |
| spellingShingle | Mengwen Sun Huimin Lin Chen Zeng Shanggui Deng Alessandra Guidi Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor Food Science and Human Wellness pretreatment amino acids ATP-related compounds betaine volatile component |
| title | Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor |
| title_full | Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor |
| title_fullStr | Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor |
| title_full_unstemmed | Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor |
| title_short | Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor |
| title_sort | polysaccharide impregnation a pretreatment method for improving scallop quality and flavor |
| topic | pretreatment amino acids ATP-related compounds betaine volatile component |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001690 |
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