Non-enzymatic browning in stored ready-to-eat oysters: Regional differences in color changes, chemical reactions and mechanisms

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-04-30 DOI:10.1016/j.lwt.2025.117861

Ying Luo , Na Li , Shuo Lv , Deyang Li , Yuanyuan Hu , Xiaoyang Liu , Dayong Zhou

{"title":"Non-enzymatic browning in stored ready-to-eat oysters: Regional differences in color changes, chemical reactions and mechanisms","authors":"Ying Luo , Na Li , Shuo Lv , Deyang Li , Yuanyuan Hu , Xiaoyang Liu , Dayong Zhou","doi":"10.1016/j.lwt.2025.117861","DOIUrl":null,"url":null,"abstract":"<div><div>The whole oyster and its three independent parts (adductor muscle, visceral mass and mantle) were processed into ready-to-eat (RTE) samples and stored at 40 °C for 8 weeks. During storage, the whole oyster samples showed liquid exudation and progressive darkening. In contrast, the color of the visceral mass sample, mantle sample and whole oyster sample deteriorated more obviously than that of the adductor muscle sample. This may be due to the higher contents of transition metal ions, lipids and reducing sugars in the formers, which promote lipid oxidation, Maillard/Maillard-like reaction, and phenolic oxidation - the main cause of color deterioration. The exuding liquid, containing browning reaction substrates such as lipids, sugars and polyphenols as well as browning reaction products, directly stains the adductor muscle while also indirectly accelerating its browning reaction, ultimately leading to uniform discoloration throughout the whole oyster sample.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117861"},"PeriodicalIF":6.0000,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825005456","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The whole oyster and its three independent parts (adductor muscle, visceral mass and mantle) were processed into ready-to-eat (RTE) samples and stored at 40 °C for 8 weeks. During storage, the whole oyster samples showed liquid exudation and progressive darkening. In contrast, the color of the visceral mass sample, mantle sample and whole oyster sample deteriorated more obviously than that of the adductor muscle sample. This may be due to the higher contents of transition metal ions, lipids and reducing sugars in the formers, which promote lipid oxidation, Maillard/Maillard-like reaction, and phenolic oxidation - the main cause of color deterioration. The exuding liquid, containing browning reaction substrates such as lipids, sugars and polyphenols as well as browning reaction products, directly stains the adductor muscle while also indirectly accelerating its browning reaction, ultimately leading to uniform discoloration throughout the whole oyster sample.

查看原文本刊更多论文

储存的即食牡蛎的非酶促褐变：颜色变化、化学反应和机制的区域差异

将整个牡蛎及其三个独立部分（内收肌、内脏块和地幔）加工成即食（RTE）样品，在40°C下保存8周。在贮藏过程中，整个牡蛎样品呈现出液体渗出和逐渐变暗的现象。相比之下，内脏肿块样本、地幔样本和全牡蛎样本的颜色劣化较内收肌样本更为明显。这可能是由于前体中过渡金属离子、脂质和还原糖含量较高，这促进了脂质氧化、美拉德/美拉德样反应和酚类氧化，这是导致颜色变坏的主要原因。渗出液中含有脂类、糖、多酚等褐变反应底物以及褐变反应产物，直接染色内收肌，同时也间接加速其褐变反应，最终导致整个牡蛎样品均匀变色。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.