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

Controlling the quality of Patinopecten yessoensis from the perspective of the ultrasound and ferulic acid influences

In this study, the effects of ultrasound combined with ferulic acid (FA) on the quality of the Yesso scallop (Patinopecten yessoensis) adductor muscles (SAM) during refrigerated storage were investigated. The results demonstrated that the combined treatment with 350 W ultrasound and FA (UFA) significantly delayed enzyme activities and microbial growth in SAM tissues compared to FA treatment alone. After 6 days of cold storage, samples treated with UFA exhibited higher hardness (2850 g), lower thiobarbituric acid reactive substances (TBARS = 9.35 MDA mg/g SAM), and lower total volatile basic nitrogen (TVB-N = 19.75 mg/100 g SAM) values compared to control and FA-treated samples. Consequently, UFA treatment prolonged the shelf life of SAM by 3 days during storage at 4°C. Based on scanning electron microscopy and low-field nuclear magnetic resonance data, these findings are attributed to UFA treatment not only reducing the degradation of SAM tissue network structure but also minimizing water loss. PRACTICAL APPLICATION: Scallop adductor muscle (SAM) is commonly considered a delicacy owing to its unique mouthfeel and delicious taste. However, owing to its high moisture content and high levels of various nutrients, SAM has a short shelf life. In this work, a combination of ultrasound with ferulic acid (UFA) has been found to have effective preservation effects on SAM during refrigerated storage. Our study findings pave the way for a potential approach to maintain scallop quality during processing and storage. Moreover, our study also provides some theoretical basis for using and promoting these technologies in aquatic products.

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

This study was designed, for the first time, to investigate the effect of oxidation on the digestion and absorption properties of protein in boiled sea cucumber body wall (BSCBW) via simulated digestion combined with everted-rat-gut-sac models. Boiling heat treatments led to protein oxidation in SCBW, manifested by increases in free radical intensity, thiobarbituric acid reactive substances, carbonyl groups, disulfide bonds, dityrosine bonds, advanced glycation end products, protein hydrophobicity and aggregation, and declines in both free sulfhydryl groups and secondary structure transition from α-helix to β-sheet. Boiling for 2 h caused anti-digestion collagen unfolding, provided the action site for protease and improved protein digestion and absorption levels. On the contrary, excessive oxidative modification of 4 h BSCBW resulted in decreased protein digestion and absorption levels. From the perspective of texture, digestion and absorption properties, boiling for 2 h can obtain sea cucumber products with better edible and digestible properties, which is considered to be a better processing condition.

Effect of boiling on texture of scallop adductor muscles and its mechanism based on label-free quantitative proteomic technique

The mechanism behind textural changes in scallop adductor muscle during boiling was investigated through proteomic analysis, determination of water holding capacity (WHC) and oxidative indices, as well as observation with scanning electron microscopy and multiphoton nonlinear optical microscopy. The hardness and shear force showed the trend of first rising and then falling in 45 min-boiling time. The results suggested that short-time boiling caused the oxidation, denaturation and aggregation of proteins, resulting in the transverse contraction of myofibers and lateral cross-linked aggregation of muscle fibers and a rise in WHC, which led to the increase in hardness and shear force. While long-time boiling caused the progressive degradation of structural proteins such as fibrillin-1, collagen alpha-2(I) chain, myosin heavy chain, basement membrane-specific heparan sulfate proteoglycan core protein, and paramyosin, resulting in a loose myofibril network and the decrease in WHC, which led to the decrease in hardness and shear force.

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

In this study, the comparison effects of ultrasound-assisted immersion freezing (UIF) at different ultrasonic power, immersion freezing (IF), and air freezing (AF) on the protein thermal stability, protein structure, and physicochemical properties of adductor muscle of scallop (Argopecten irradians) (AMS) during frozen storage were investigated. Principal component analysis and the Taylor diagram were used to comprehensively analyze all the indicators tested. The results showed that the UIF at 150 W (UIF-150) treatment was the most effective way to delay the quality deterioration of AMS during 90-day frozen storage. This was mainly because, compared to AF and IF treatments, UIF-150 treatment more effectively minimized the changes in the primary, secondary and tertiary structures of myofibrillar proteins, and it preserved the protein thermal stability of AMS by producing small and regular ice crystals in the AMS tissue during the freezing process. Moreover, the results of physicochemical properties indicated that UIF-150 treatment significantly inhibited the fat oxidation and microbiological activities of frozen AMS, and it finally maintained the microstructure and texture of AMS during frozen storage. Overall, UIF-150 has potential industrial application prospects in the rapid freezing and quality preservation of scallops.