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Effects of flash-boil shucking on biochemical,sensorial and ultrastructural properties of Yesso Scallop(Mizuhopecten yessoensis)adductor muscle during refrigeration

引用

Food Quality and Safety 2023年第3期7卷 456-465页

作者： Yabin Niu Shiliang Dong nobuyoshi wada Huamao Wei Tetsuro Yamashita Koichi Takaki Chunhong Yuan United Graduate School of Agricultural Sciences Iwate UniversityUedaMoriokaIwateJapan Faculty of Agriculture Iwate UniversityUedaMoriokaIwateJapan College of Food and Pharmaceutical Sciences Ningbo UniversityNingboChina Faculty of Science and Engineering Iwate UniversityUedaMoriokaIwateJapan Agri-Innovation Center Iwate UniversityUedaMoriokaIwateJapan

Scallop adductor muscle has great popularity for raw consumption in Japan,but conventionally shucking live scallops with high vitality by knife requires skill and is ***-boil shucking is a convenient shucking method in sushi restaurants for live ***,the effects of this treatment on the quality of its main edible part,the adductor muscle,are not *** study was conducted to investigate the impact of flash-boil shucking on the quality of raw-edible scallop adductor muscle,focusing on flavor-enhancing components and *** treatment could contribute to the formation of flavor-enhancing nucleotides in the external layer of the adductor *** monophosphate content increased with the boiling time,which significantly increased to 1.47±0.42μmol/g in the 30 s-boiled group compared with 0.38±0.13μmol/g in the control group(p<0.05).The rapid adenosine monophosphate accumulation after boiling resulted in a faster accumulation of inosine and hypoxanthine during subsequent refrigeration,which could bring bitterness to aquatic ***-boil shucking had no discernible effect on the proportion of free amino acids relevant to the flavor of scallop adductor muscle,despite the possibility of a reduction in total free amino *** external layer of the scallop adductor muscle could be hardened after flash-boil *** the ultrastructural level,muscle fibers tend to aggregate transversely and contract longitudinally depending on the heating ***-boil shucking is ideal for consuming the raw-edible scallop adductor muscle ***-boil shucking treatment is recommended for households,restaurants,and small factories for treating scallops with high vitality.

关键词： Shellfish flash-boil shucking flavor-enhancing components ultrastructure sensory evaluation

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