Nucleation of amino acid‐rich crystals on the surface of dried scallop (Chlamys farreri) during storage: formation mechanism and influence of environmental relative humidity
Abstract:Summary
Formation of crystals on the surface of dried scallop (Chlamys farreri) adductor muscle is often observed during storage. The composition of these white crystals was determined, and the effect of relative humidity (RH) during storage on their formation was also studied. The white crystals were determined as the crystal of free amino acids, mainly composed of taurine (Tau) and glycine (Gly). The main polymorphic form of glycine in the crystals was further confirmed as the γ‐form. Besides free amino acid… Show more
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