Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle

Yin, Mingyu; Matsuoka, Ryosuke; Yanagisawa, Takuya; Xi, Yong; Zhang, Long; Wang, Xichang

doi:10.1016/j.foodchem.2022.133620

Cited by 61 publications

(38 citation statements)

References 58 publications

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“…Compared with other samples, the boiled scallops contained lower contents of most free amino acids, which was probably because the flavor compounds were dissolved in water during the boiling process ( 29 ). Heating duration and temperature differences also affected the protein degradation and caused further changes in amino acid contents ( 7 ). The heating medium in boiling was water; temperature of which was lower, while microwave heating lasted for a shorter time.…”

Section: Resultsmentioning

confidence: 99%

“…Lee et al ( 5 ) found that palatability of white-striping chicken breasts changed after heating and the meat roasted in an oven tasted harder and chewier than that cooked by sous-vide. At present, the research on scallop mainly focuses on the influence of drying method on its flavor and taste substances ( 6 , 7 ); however, there is little research on its cooking method. Therefore, the changes in flavor and sensory characteristics due to different cooking methods may be an interesting area in the sensory study of scallops.…”

Section: Introductionmentioning

confidence: 99%

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Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

et al. 2022

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This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the aroma of scallops. Combined with the results of free amino acids and electronic tongue (e-tongue), the taste changes of different samples were analyzed. Furthermore, texture profile and microstructure analysis jointly showed the influence of cooking methods on texture. The results showed that frying was the most suitable cooking method for scallop muscle because it resulted the best tasted products, boiled scallops retain the highest similarity to fresh scallops. Besides, a higher level of lipid oxidation and Maillard reaction resulted in significant increase in aldehydes, ketones, furans, umami, and sweet amino acid. For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. The research showed that besides the texture of scallop muscle, volatile organic compounds and free amino acids as well as their mutual roles in taste and smell were also important to sensory receptivity.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

et al. 2022

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“…Total FAAs were extracted using a previously described method [ 25 ]. The 0.5 g samples (accurate to 0.0001 g) were homogenized with 15 mL of 5% TCA and ultrasonicated for 10 min in a cooling bath.…”

Section: Methodsmentioning

confidence: 99%

Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model

Ding

Fan

et al. 2022

Foods

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This study took a consumer sensory perspective to investigate the relationship between taste components and consumers’ preferences and emotions. Abdomen meat (M), hepatopancreas (H), and gonads (G) of Chinese mitten crabs, one from Chongming, the Jianghai 21 variety (C-JH), and two from Taixing, the Jianghai 21 (T-JH) and Yangtze II varieties (T-CJ), were used to evaluate flavor quality. The results indicated that in the abdomen meat, differences in taste components were mainly shown in the content of sweet amino acids, bitter amino acids, K+, and Ca2+; M-C-JH had the highest EUC value of 9.01 g/100 g. In the hepatopancreas, bitter amino acids were all significantly higher in H-C-JH (569.52 mg/100 g) than in the other groups (p < 0.05). In the gonads, the umami amino acid content was significantly higher in G-T-JH than in the other groups (p < 0.05) (EUC values: G-T-JH > G-C-JH > G-T-CJ). Consumer sensory responses showed that different edible parts of the crab evoked different emotions, with crab meat being closely associated with positive emotions and more complex emotional expressions for the hepatopancreas and gonads. In comparison, consumers were more emotionally positive when consuming Yangtze II crab. H-C-JH evoked negative emotions due to high bitter taste intensities. Multifactor analysis (MFA) showed arginine, alanine, glycine, proline, K+, and Ca2+ were found to have a positive correlation with consumer preference; an artificial neural network model with three neurons was built with good correlation (R2 = 0.98). This study can provide a theoretical foundation for the breeding of Chinese mitten crabs, new insights into the river crab industry, and the consumer market.

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“…When Ala coexisted with taste substances such as glutamic acid and ornithine in food, it can produce a synergistic effect and provide strong umami for meat products [ 7 ]. In addition, Ala also plays a variety of important physiological roles, including improving the immune system, preventing and treating vascular diseases, and participating in growth and metabolism [ 8 ]. When too much or too little Ala is ingested, the absorption balance of human total amino acids might be affected, leading to nutritional imbalance and poor health [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

A Combination of Near-Infrared Hyperspectral Imaging with Two-Dimensional Correlation Analysis for Monitoring the Content of Alanine in Beef

Dong

Bi²,

Hao³

et al. 2022

Biosensors

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Alanine (Ala), as the most important free amino acid, plays a significant role in food taste characteristics and human health regulation. The feasibility of using near–infrared hyperspectral imaging (NIR–HSI) combined with two–dimensional correlation spectroscopy (2D–COS) analysis to predict beef Ala content quickly and nondestructively is first proposed in this study. With Ala content as the external disturbance condition, the sequence of chemical bond changes caused by synchronous and asynchronous correlation spectrum changes in 2D–COS was analyzed, and local sensitive variables closely related to Ala content were obtained. On this basis, the simplified linear, nonlinear, and artificial neural network models developed by the weighted coefficient based on the feature wavelength extraction method were compared. The results show that with the change in Ala content in beef, the double-frequency absorption of the C-H bond of CH2 in the chemical bond sequence occurred prior to the third vibration of the C=O bond and the first stretching of O-H in COOH. Furthermore, the wavelength within the 1136–1478 nm spectrum range was obtained as the local study area of Ala content. The linear partial least squares regression (PLSR) model based on effective wavelengths was selected by competitive adaptive reweighted sampling (CARS) from 2D–COS analysis, and provided excellent results (R2C of 0.8141, R2P of 0.8458, and RPDp of 2.54). Finally, the visual distribution of Ala content in beef was produced by the optimal simplified combination model. The results show that 2D–COS combined with NIR–HSI could be used as an effective method to monitor Ala content in beef.

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Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle

Cited by 61 publications

References 58 publications

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model

A Combination of Near-Infrared Hyperspectral Imaging with Two-Dimensional Correlation Analysis for Monitoring the Content of Alanine in Beef

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