Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage

Abstract

This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 °C for 10 min, CK). The results indicate that the total volatile basic nitrogen (TVBN), pH, texture, and malondialdehyde (MDA) content gradually increased, while the myofibrillar protein (MP) extraction rate of the CK, SV-70, and SV-75 samples significantly decreased with increasing chilled storage time. Significantly, the SV cooking treatments maintained a much higher water-holding capacity of scallop muscle, compared with the conventional cooking process at 100 °C. Additionally, the SV-75 cooking treatment maintained relatively stable TVBN, pH, and MDA content, springiness, and shearing force properties of scallop samples, especially during 0–20 d of storage. Volatile flavor analysis showed that a total of 42 volatile organic compounds (VOCs) were detected in the scallop samples, and there were no considerable differences in these VOCs between the CK and SV-75 cooked samples (0 d). Overall, the SV cooking treatments effectively maintained acceptable and stable physicochemical and volatile flavor properties of half-shell scallop samples during chilled storage.

Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method

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Commercial Quality, Biological Indices and Biochemical Composition of Queen Scallop Aequipecten opercularis in Culture

“…Consumer demand for marine shellfish has significantly increased in recent decades [2,3]. Due to the lack of information about the nutritional value of the most edible bivalves, it is important to provide consumers with useful and applicable information about their beneficial properties.…”

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Quality changes of whitespotted conger (Conger myriaster) based physicochemical changes and label-free proteomics analysis during frozen storage

“…According to a previously reported method ( Zhan et al, 2022 ), the minced whitespotted conger meat (3.0 g) was added to buffer A (15.0 mL) containing Tris-HCl (10.0 mmol/L, pH 7.2) and homogenized (T18, IKA, Guangzhou, China) for 3 min with 30 s interval. After the mixture was centrifuged at 6000 rpm for 10min (4 °C), the supernatant was extracted again.…”