冬虫夏草内收肌在冷藏过程中理化性质和口感品质的变化

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-29 DOI:10.1016/j.foodchem.2025.144566

Xutao Li , Ke Dai , Manat Chaijan , Qingqing Jiang , Wenzheng Shi , Xichang Wang , Mingyu Yin

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引用次数: 0

摘要

在这项研究中，三步红外光谱（tri-step IR）结合液相色谱法，研究了在4 °C冷藏0-9 天的扇贝内收肌（AM）的物理化学性质和非挥发性味道成分的变化。结果表明，在冷藏的早期阶段，在颜色和外观方面的变化可以忽略不计。5D的挥发性碱性氮总值超过了15 mg N/100 g的规定限值。味觉特征分析显示出显著的时间差异。其中，精氨酸（Arg）含量从1048.74 mg/100 g急剧下降到5.06 mg/100 g，单磷酸腺苷（AMP）含量在1D和5D分别下降了66.19 %和90.02 %，导致口感品质变差。次黄嘌呤（Hx）和次黄嘌呤核苷（HxR）对苦味有显著影响。值得注意的是，三步红外是一种快速识别AM味道变化的可行方法。本研究为消费者参与扇贝产品提供了理论依据。

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Changes in physicochemical properties and taste quality of Patinopecten yessoensis adductor muscle during cold storage

In this study, three-step infrared spectroscopy (tri-step IR) in conjunction with liquid chromatography was employed to examine the alterations in the physicochemical properties and non-volatile taste constituents of scallop adductor muscles (AM) refrigerated at 4 °C over 0–9 days. The results revealed that in the early stage of refrigeration, there were negligible variations in terms of color and appearance. The total volatile basic nitrogen value exceeded the regulatory limit of 15 mg N/100 g on 5D. Taste profile analysis exhibited significant temporal variations. Specifically, the arginine (Arg) content decreased dramatically from 1048.74 mg/100 g to 5.06 mg/100 g, while adenosine monophosphate (AMP) decreased by 66.19 % and 90.02 % on 1D and 5D, respectively, leading to deteriorated taste quality. Hypoxanthine (Hx), and hypoxanthine riboside (HxR) demonstrated substantial impacts on bitterness. Notably, tri-step IR serve as a viable means of swiftly identifying the taste transformations of AM. This study furnishes a theoretical underpinning for consumers when partaking of scallop products.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.