Effects of flash-boil shucking on biochemical,sensorial and ultrastructural properties of Yesso Scallop(Mizuhopecten yessoensis)adductor muscle during refrigeration  

作　　者：Yabin Niu Shiliang Dong Nobuyoshi Wada Huamao Wei Tetsuro Yamashita Koichi Takaki Chunhong Yuan 

机构地区：[1]United Graduate School of Agricultural Sciences,Iwate University,Ueda,Morioka,Iwate,Japan [2]Faculty of Agriculture,Iwate University,Ueda,Morioka,Iwate,Japan [3]College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo,China [4]Faculty of Science and Engineering,Iwate University,Ueda,Morioka,Iwate,Japan [5]Agri-Innovation Center,Iwate University,Ueda,Morioka,Iwate,Japan

出　　处：《Food Quality and Safety》2023年第3期456-465,共10页食品品质与安全研究（英文版）

基　　金：supported by the Japan Society for the Promotion of Science(No.19H05611).

摘　　要：Scallop adductor muscle has great popularity for raw consumption in Japan,but conventionally shucking live scallops with high vitality by knife requires skill and is time-consuming.Flash-boil shucking is a convenient shucking method in sushi restaurants for live scallops.However,the effects of this treatment on the quality of its main edible part,the adductor muscle,are not clear.This study was conducted to investigate the impact of flash-boil shucking on the quality of raw-edible scallop adductor muscle,focusing on flavor-enhancing components and ultrastructure.Thermal treatment could contribute to the formation of flavor-enhancing nucleotides in the external layer of the adductor muscle.Adenosine monophosphate content increased with the boiling time,which significantly increased to 1.47±0.42μmol/g in the 30 s-boiled group compared with 0.38±0.13μmol/g in the control group(p<0.05).The rapid adenosine monophosphate accumulation after boiling resulted in a faster accumulation of inosine and hypoxanthine during subsequent refrigeration,which could bring bitterness to aquatic products.Flash-boil shucking had no discernible effect on the proportion of free amino acids relevant to the flavor of scallop adductor muscle,despite the possibility of a reduction in total free amino acids.The external layer of the scallop adductor muscle could be hardened after flash-boil shucking.At the ultrastructural level,muscle fibers tend to aggregate transversely and contract longitudinally depending on the heating time.Flash-boil shucking is ideal for consuming the raw-edible scallop adductor muscle promptly.Flash-boil shucking treatment is recommended for households,restaurants,and small factories for treating scallops with high vitality.

关 键 词：SHELLFISH flash-boil shucking flavor-enhancing components ULTRASTRUCTURE sensory evaluation 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]