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] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [2] National Research and Development Branch Center for Shellfish Processing [Zhanjiang], Zhanjiang, 524088, China; [3] Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, 524088, China; [4] Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China; [5] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China

年份：2022

卷号：378

外文期刊名：Food Chemistry

收录：EI(收录号：20220211451900)、Scopus(收录号：2-s2.0-85122511136)

语种：英文

外文关键词：Nutrition - Mass spectrometry - High performance liquid chromatography - Molluscs - Gas chromatography - Amino acids - 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 ? 2022 Elsevier Ltd