文献类型：期刊文献

英文题名：Effect of sous vide cooking on physicochemical characteristics and volatile flavor of scallop adductor muscles

作者：Zhou, Yingyu[1,2];Majura, Julieth Joram[1,2];Liang, Jiajian[1,2];Song, Chunyong[1,2];Chen, Zhongqin[1,2,3];Cao, Wenhong[1,2,3];Tan, Mingtang[1,2,3]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518108, Peoples R China;[3]Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China

年份：2025

卷号：31

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001606043400004)、、EI(收录号：20254319354468)、Scopus(收录号：2-s2.0-105018969888)、WOS

基金：This research was financially supported by scientific research start-up funds of Guangdong Ocean University (060302042314), Modern Agricultural Industry Technology Research System of China (CARS-49) and the Guangdong Basic and Applied Basic Research Foundation (2024A1515110237).

语种：英文

外文关键词：Scallop adductor muscles; Sous vide; Quality; Protein oxidation; Protein denaturation; Volatile organic compounds

外文摘要：This study investigated the effects of sous vide (SV) cooking at different temperatures (50, 60, and 70 degrees C) and for a time duration of 10, 30, 60, 120, and 240 min on the quality of scallop adductor muscles (SAM). Results indicated that the color discoloration and texture deterioration of SAM with increasing cooking temperature and time compared to fresh samples. SV process destabilized the protein conformation, which transformed alpha-helix, beta-turns to beta-sheet and random coil, decreased intrinsic fluorescence and total sulfhydryl content, and increased particle size. SV caused muscle fibers to contract and extrude internal water, leading to the oxidative damage and aggregation of myofibrillar protein (MFP). 120 min was the critical duration to differentiate between raw and SV cooked scallops. The later cooking period (120-240 min) generated new VOCs compared to the fresh sample, effectively mitigating the fishy odor of scallops while imparting diverse fruity and meaty odors. And more fruity, floral, and roasted aroma were imparted to the SAM by SV cooking. Correlation analysis showed that the flavor and the oxidative denaturation of MFP in SAM were related and interactive under SV cooking. Overall, the protein denaturation under SV-60 degrees C-120 min was moderate, ensuring better scallop quality. SH content decreased by 45.7 % (vs. fresh, p < 0.05) with 63.8 % alpha-helix retained (p < 0.05), avoiding excessive aggregation and optimizing flavor metrics. Therefore, more VOCs were produced, which effectively reduced the fishy odor of scallops while imparting different fruit and meat flavors.