Characteristics Changes in Activity and Taste Properties in Yesso Scallop Patinopecten yessoensis: from Waterless Transportation to Wet Storage Selling
YAN Lixin, TIAN Yuanyong, JIANG Minghui, LIU Junrong, XU Tanye
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Abstract：In order to reduce the water transportation cost and flavor loss of Yesso scallop Patinopecten yessoensis, the feasibility of “waterless transportation-wet storage selling”was explored. The changes in the scallop activity were analyzed by using glycogen, arginine phosphate, and adenosine triphosphate(ATP) related compounds and adenylate energy charge(AEC)value. The changes in taste properties in supply chain process were evaluated by taste activity compound content, taste activity value(TAV) and sensory method. The results showed that after 24 hours of air exposure transportation, glycogen, arginine phosphate and AEC values were decreased significantly from 49.86 mg/g, 8.65 μmol/g, and 90.67% to 37.68 mg/g, 6.26 μmol/g, and 89.28%(P<0.05), and ATP content did not change significantly (P>0.05). During the process of reimmersion in artificial seawater, the contents of glycogen, ATP and arginine phosphate all were returned to their initial values, while the AEC value was decreased to 89.37% in the later stage of recovery, still higher than 75%. After 24 hours of waterless transportation, contents of glycine, alanine and arginine in the taste properties compounds were increased significantly from the initial 12.83 mg/g, 0.64 mg/g, and 6.13 mg/g to 13.47 mg/g, 0.94 mg/g, and 7.31 mg/g (P<0.05), but the glutamic acid content did not change significantly (P>0.05). Finally, principal component analysis of sensory evaluation showed that there was no significant difference in scallop quality during supply chain (P>0.05). Therefore, the good quality of scallop can be maintained through the mode of “waterless transportation 1 d-wet storage selling 2 d”.
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2022, Vol. 41 
