Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors

Processing stages play critical role in the nutrition and flavor changes of marine products. This study investigated the nutrition and flavor profiles in noble scallop Chlamys nobilis adductor during boiling, rinsing, baking and drying processing stages by high performance liquid chromatography, headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. The results showed that the overall processing stages favorably preserved the essential amino acids. Drying obviously increased the umami and sweet amino acids contents by 72.08%, 67.77%, respectively (P < 0.05), and promoted the production of flavor nucleotides. In addition, the overall processing stages significantly increased the protein and lipid oxidation degree by (1.49-3.01)-fold and (4.25-5.81)-fold, respectively, compared with raw group (P < 0.05). Moreover, alcohols were the major volatiles in raw group, while the aldehydes, alcohols, and hydrocarbons predominated in rinsing, baking and drying stages. In conclusion, the processing maintained the nutrition value and improved the flavor of scallop adductors.

Automated summary

This study investigated the nutrition and flavor changes in noble scallop adductor during boiling, rinsing, baking, and drying processing stages. The results showed that the overall processing stages preserved essential amino acids and increased the content of umami and sweet amino acids. However, the processing stages also increased the oxidation degree of protein and lipid.