Dataset Information

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.

SUBMITTER: Wang Y

PROVIDER: S-EPMC9605777 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature

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

Wang Yueyao Y Tian Guifang G Mao Kemin K Chitrakar Bimal B Wang Zhongxuan Z Liu Jie J Bai Xinzhong X Sang Yaxin Y Gao Jie J

Frontiers in nutrition 20221012

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 ana ...[more]

PMID: 36313075

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Project description:Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors, were evaluated in terms of both health benefit effects and odd flavor factors, including antioxidant activities and the content of non-volatile and volatile organic compounds (VOCs). A cooking time of 5 min was selected because of the high content of l-dopa (l-3,4-dihydroxyphenylalanine) and aim of reducing the undesirable flavors of the cooked faba leaves. Microwaving and steaming significantly increased the l-dopa content by 24% and 19%, respectively. Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-O-arabinoside-7-O-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated. Microwaving and steaming treatments significantly increased the antioxidant activities. The l-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an R2 = 0.863 of DPPH radical scavenging activity or an R2 = 0.856 value of ABTS radical scavenging activity, showing that l-dopa was a key antioxidant. All cooking methods potentially improved the flavor of the cooked faba leaves compared with that of the fresh leaves, because they significantly reduced the contents of VOCs such as alcohols, aldehydes, and ketones. These VOCs were the main components (>90%) in the fresh leaves. Adverse aromatic hydrocarbons were newly formed by the microwaving treatment, typically producing p-xylene, which is known to be a harmful dose-dependent compound, but they were not detected in leaves processed by the other cooking methods; therefore, although microwaving efficiently increased antioxidant activity, the chemical safety of the aromatic hydrocarbons produced need further study.

Dataset Information

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

Publications

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

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