文献类型：期刊文献

英文题名：Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors

作者：Chen, Zhongqin[1,2,3,4,5];Zhu, Yahui[1];Cao, Wenhong[1,2,3,4,5];Zhou, Longjian[1];Zhang, Chaohua[1,2,3,4,5];Qin, Xiaoming[1,2,3,4,5];Zheng, Huina[1,2,3,4,5];Lin, Haisheng[1,2,3,4,5];Gao, Jialong[1,2,3,4,5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Natl Res & Dev Branch Ctr Shellfish Proc Zhanjian, Zhanjiang 524088, Peoples R China;[3]Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[4]Guangdong Higher Educ Inst, Guangdong Prov Engn Lab Marine Biol Prod, Key Lab Adv Proc Aquat Prod, Zhanjiang 524088, Peoples R China;[5]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2022

卷号：378

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:000746382600001)、、WOS

基金：This work was supported by Science and Technology Project of Guangdong Province (2015A020209164), the "First Class" Provincial Financial Special Fund Project of Guangdong Ocean University (231419014) and China Agriculture Research System of MOF and MARA.

语种：英文

外文关键词：Chlamys nobilis; Scallop adductor; Processing stages; Amino acid; Volatile flavor compounds

外文摘要：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.