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Research Article | Open Access

Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor

Mengwen Suna, Huimin Lina( ), Chen Zenga, Shanggui Denga, Alessandra Guidib
Zhejiang Provincial Key Laboratory of Health Risk Factors of Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
Department of Veterinary Science, University of Pisa, Pisa 56124, Italy

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The quality and flavor of scallops changes during the fresh dry rehydration process. In order to control the changes after rehydration, a scallop pretreatment method was adopted. The pretreatment method involved impregnating fresh scallops with 0.2 g/100 mL konjac glucomannan (KGM), carrageenan (CA), and sodium alginate (SA) before the drying and rehydration process. After rehydration, the KGM treated samples had better water retention and the highest betaine content. The CA treated samples had a deepened yellow color and the highest content of flavoring amino acids (FAA) and inosine monophosphate (IMP). What’s more, a total of 77 volatile compounds were detected, with a maximum of 15 esters. The highest proportion in the four groups was eugenol, followed by n-hexadecanoic acid, methyl hexadecanoate etc. The SA group had no significant contribution in terms of quality and taste. The samples pretreated with KGM had the best quality, and those pretreated by CA had the best flavor.

Keywords

Amino acidsBetainePretreatmentATP-related compoundsVolatile component

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Food Science and Human Wellness
Volume 12 Issue 2,
March 2023
Pages 546-554
DOI: 10.1016/j.fshw.2022.07.057
Cite this article:
Sun M, Lin H, Zeng C, et al. Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor. Food Science and Human Wellness, 2023, 12(2): 546-554. https://doi.org/10.1016/j.fshw.2022.07.057

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Received: 24 December 2020
Revised: 19 January 2021
Accepted: 03 March 2021
Published: 07 September 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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