Solar Compass, Journal Year: 2025, Volume and Issue: unknown, P. 100121 - 100121
Published: April 1, 2025
Language: Английский
Journal of the Science of Food and Agriculture, Journal Year: 2025, Volume and Issue: unknown
Published: March 31, 2025
Abstract Background Protein denaturation/oxidation and lipid oxidation critically affect quality of dried aquatic products. Measures to maintain protein structure reduce are assumed beneficial Herein, scallop adductors without pretreatment (CK) with different pretreatments including trehalose (TR), tea polyphenol (TP), their combinations (TR‐TP), TR‐TP‐loaded sodium alginate coating (TR‐TP‐SA) were performed reveal effects on microstructure, flavor, heat pump adductors. Results Compared the CK, observably enhanced rehydration ratio, crude protein, total phenolic content, DPPH (2,2‐diphenyl‐1‐picryhydrazyl) radical scavenging activity by 2.93–429.55%, 8.98–22.46%, 50.54–440.59%, 1.46‐ 2.95‐fold, while decreased color difference, hardness, chewiness 5.99–15.48%, 21.06–69.02%, 21.61–68.08%, respectively. The dominant taste amino acids in samples sweet acids, accounting for 92.94–95.87% free which increased TP pretreatment, other compared CK. Scanning electron microscopy analysis exhibited more uniform, loose porous structures pretreated CK sample, Fourier‐transform infrared spectroscopy demonstrated an increase α‐helix a decrease random coils (except TR), β‐sheet, β‐turns. Flavor revealed vital contribution significant (ranging from 1.25‐ 6.55‐fold) aldehydes samples. Conclusion Principal component hierarchical cluster analyses confirmed that all markedly improved flavor profile overall quality, suggesting potential benefits these enhancing © 2025 Society Chemical Industry.
Language: Английский
Citations
0
Solar Compass, Journal Year: 2025, Volume and Issue: unknown, P. 100121 - 100121
Published: April 1, 2025
Language: Английский
Citations
0