Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism

Abstract

The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05). As the boiling time increased further to 15 min, the shear force and cohesiveness still increased significantly (p < 0.05), and the resilience and hardness were maintained (p > 0.05), but the springiness and chewiness decreased significantly (p < 0.05). The overall increase in the texture indicators of the boiled SAMs was due to the boiling-induced protein denaturation, aggregation, and increased hydrophobicity, resulting in the longitudinal contraction and lateral expansion of myofibrils, the longitudinal contraction and lateral cross-linked aggregation of muscle fibers, and the loss of free water. However, the decreasing springiness and chewiness of the 15-min-boiled SAMs was due to the significant degradation of proteins (especially collagen), resulting in the destruction of the connective tissue between the muscle fiber clusters. Both from a subjective sensory point of view and from the objective point of view of protein denaturation and degradation, 3-min-boiled SAMs are recommended. The quality improvement of thermally processed products by controlled, moderate cooking is of practical value from the perspective of food consumption.

Effects of grilling conditions on heterocyclic amines and quality attributes of grilled grass carp

“…2023). These studies have demonstrated the connection between changes in mastication and the thermal degeneration of myosin, actin, and actin, as well as the thermal contraction and degradation of connective tissue (Wu et al ., 2022). Upon reaching a centre temperature of 70 °C during the grilling process, there was no significant difference in the chewability of fish pieces grilled at 250 °C, 280 °C, and 310 °C.…”

Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Argopecten irradians) during Frozen Storage

“…The 5000× microscopic image of the control sample showed that the myofibrils were tightly packed without interfibrillar spaces between them. A high-power microscopic image (20,000×) showed that the honeycomb structure of connective tissues was tethered around the myofibrils [ 2 , 4 ]. The AMS samples after 90-day frozen storage showed significant changes in their microstructure.…”

“…For example, in the AF sample, the connective tissue almost disappeared, the honeycomb-like network structure was no longer visible, a large number of aggregates appeared at the same time, and large gaps were also created between the myofibrils. This might be due to the effects of ice crystals and proteolysis, resulting in the degradation of MPs and connective tissue proteins [ 2 , 11 ]. However, the microstructure of the AMS sample under the appropriate ultrasonic freezing conditions had different morphologies.…”

“…Scallops are widely accepted for their delicious taste and desirable nutrition, such as vitamins, n-3 polyunsaturated fatty acids, bioactive peptides and other bioactive compounds [ 1 , 2 ]. However, they are highly perishable in their fresh state, giving them a limited shelf life.…”

The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall

“…The increase in free radical production can significantly lead to the modification of the amino acid side chain and protein backbone, manifested in the formation of carbonyls (from basic amino acids), disulfide bonds (from cysteine (thiol groups)) and dityrosine bonds (from tyrosine), as well as the reduction in thiol groups and tryptophan [8]. The heat treatment of other aquatic animal foods, such as abalone [28] and scallops [29], has been observed to result in intensified protein oxidation as the duration of heat treatment increases.…”