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

Abstract

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.

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

“…This finding indicates that there could be a possible correlation with the thermal contraction of the myofibrillar protein, leading to the formation of a denser muscle fiber structure and ultimately improving the overall muscle fiber structure. Wang et al ( 20 ) reached similar conclusions in their study on the effects of different cooking methods on the texture of scallop muscle, with samples from the baking group being harder and more chewy. The springiness of the duck jerky obtained after preboiling was significantly higher than that of the non-preboiled jerky ( p < 0.05).…”

Functional, physicochemical, and rheological properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures

“…3e); thus indicating that the principal components could accurately reflect most of the characteristics of volatile. Both of them were quite distant from each other in different quadrants without any overlap regions, implying that the principal components demonstrated significant differences (Wang et al ., 2022). Scallop mantle‐extracted protein spray drying with both HMP and LMP were clustered in the negative axis of PC2, HP‐HMP, and AP‐HMP were clustered in the positive axis of PC1, HP‐LMP, and AP‐LMP were clustered in the negative axis of PC1, while AP and HP were clustered in the positive axis of PC2.…”

Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content

“…This is consistent with our previous findings, which might be attributed to the degradation of terpenes during heating, providing a richer flavor to steamed sweetpotatoes ( Zhang et al, 2023 ). Additionally, five esters were identified, but their content in the steamed samples was small, which might be due to the decrease in volatile ester content with increased temperature ( Wang et al, 2022 ). Overall, the evaporation process significantly impacts the VOCs of sweetpotato.…”