Cargando…

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the arom...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Yueyao, Tian, Guifang, Mao, Kemin, Chitrakar, Bimal, Wang, Zhongxuan, Liu, Jie, Bai, Xinzhong, Sang, Yaxin, Gao, Jie
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9605777/ https://www.ncbi.nlm.nih.gov/pubmed/36313075 http://dx.doi.org/10.3389/fnut.2022.1022156

Ejemplares similares

Pear pomace soluble dietary fiber ameliorates the negative effects of high-fat diet in mice by regulating the gut microbiota and associated metabolites
por: Ji, Yuehong, et al.
Publicado: (2022)

Physicochemical Properties and in vitro Digestibility of Myofibrillar Proteins From the Scallop Mantle (Patinopecten yessoensis) Based on Ultrahigh Pressure Treatment
por: Liu, Xiaohan, et al.
Publicado: (2022)

Comparison of structural characteristics and bioactivity of Tricholoma mongolicum Imai polysaccharides from five extraction methods
por: Zhang, Nan, et al.
Publicado: (2022)

Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)
por: Ding, Qiuyue, et al.
Publicado: (2021)

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup
por: Lai, Jing, et al.
Publicado: (2022)

Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa
por: Yuan, Hui, et al.
Publicado: (2022)

Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods
por: Xiong, Tian, et al.
Publicado: (2023)

Bifidobacterium animalis subsp. lactis BB-12 Has Effect Against Obesity by Regulating Gut Microbiota in Two Phases in Human Microbiota-Associated Rats
por: Mao, Kemin, et al.
Publicado: (2022)

The effects of age, sex, and hot carcass weight on cooked lamb flavor and off-flavor in four muscle cuts
por: Garza, Horacio, et al.
Publicado: (2021)

Characteristics and potential biomarkers of flavor compounds in four Chinese indigenous chicken breeds
por: Xiong, Xinwei, et al.
Publicado: (2023)

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage
por: Zhan, Yuexiang, et al.
Publicado: (2022)

Effects of post-fermentation on the flavor compounds formation in red sour soup
por: Zhou, Xiaojie, et al.
Publicado: (2022)

New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces
por: Frankin, Sivan, et al.
Publicado: (2023)

Study on the Interaction Mechanism Between Soybean Protein Isolates and Lemon Flavor: Isomerization and Degradation of Citral
por: Guo, Jun, et al.
Publicado: (2022)

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus
por: Shi, Shanshan, et al.
Publicado: (2020)

Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment
por: Li, Mengmeng, et al.
Publicado: (2022)

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro
por: Yang, Jie, et al.
Publicado: (2022)

Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry
por: Yu, Haiyan, et al.
Publicado: (2023)

Improving of Gelling Capacity of Cooked Crab Meat Proteins
por: Trejo-Díaz, Gabriela Nallely, et al.
Publicado: (2021)

Editorial: Food Additives, Cooking and Processing: Impact on the Microbiome
por: Yu, Xi, et al.
Publicado: (2021)

Dietary Phospholipids Prepared From Scallop Internal Organs Attenuate the Serum and Liver Cholesterol Contents by Enhancing the Expression of Cholesterol Hydroxylase in the Liver of Mice
por: Sugimoto, Koki, et al.
Publicado: (2021)

Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China
por: Jin, Yadong, et al.
Publicado: (2022)

Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas
por: Skalickova, Sylvie, et al.
Publicado: (2022)

Sprout Caffeoylquinic Acid Profiles as Affected by Variety, Cooking, and Storage
por: Khaksar, Gholamreza, et al.
Publicado: (2021)

How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial
por: Rees, Joanna, et al.
Publicado: (2022)

Relationship between starch fine structure and simulated oral processing of cooked japonica rice
por: Liu, Guodong, et al.
Publicado: (2022)

Effects of Molecular Distillation on the Chemical Components, Cleaning, and Antibacterial Abilities of Four Different Citrus Oils
por: Yang, Feilong, et al.
Publicado: (2021)

Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis
por: Man, Limin, et al.
Publicado: (2023)

Flavor properties of Chinese noodles processed by dielectric drying
por: Lin, Qian, et al.
Publicado: (2022)

Mechanisms of cooking methods on flavor formation of Tibetan pork
por: Cheng, Lujie, et al.
Publicado: (2023)

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat
por: Zhou, Mingzhu, et al.
Publicado: (2022)

Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons
por: Wang, Lamei, et al.
Publicado: (2023)

High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage
por: Bi, Yong-Zhao, et al.
Publicado: (2022)

Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase
por: Fan, Xiankang, et al.
Publicado: (2022)

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception
por: Schwartz, Mathieu, et al.
Publicado: (2021)

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
por: Gao, Lei, et al.
Publicado: (2022)

Editorial: Flavor chemistry of food: mechanism, interaction, new advances
por: Huang, Mingquan, et al.
Publicado: (2023)

Effect of different cooking water on flavor characteristics of mutton soup
por: Zhao, Bing, et al.
Publicado: (2021)

Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat
por: Wang, Jinxing, et al.
Publicado: (2023)

Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry
por: Pan, Long, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_tekriej38slir69ao2bbphk5cd