Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor

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)...

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Bibliographic Details
Main Authors: Mengwen Sun, Huimin Lin, Chen Zeng, Shanggui Deng, Alessandra Guidi
Format: Article
Language:English
Published: Tsinghua University Press 2023-03-01
Series:Food Science and Human Wellness
Subjects:
pretreatment
amino acids
ATP-related compounds
betaine
volatile component
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453022001690

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