Food and Fermentation Industries >

2024 , Vol. 50 >Issue 23: 331 - 338

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037493

Effects of low temperature and anhydrous preservation on texture and flavor of Sinonovacula constricta

  • LIU Yue ,
  • HU Yuanhui ,
  • XU Yuanfang ,
  • WANG Xinyi ,
  • DU Tongshen ,
  • ZHANG Huien ,
  • SHEN Cunkuan ,
  • YANG Hua
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  • (College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China)

Received date: 2023-09-26

  Revised date: 2023-11-18

  Online published: 2024-12-27

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Abstract

To investigate the changes in texture and flavor compounds of Sinonovacula constricta during low temperature, the survival rate and texture changes were measured under different treatments.In addition, solid phase micro-extraction gas chromatography-mass spectrometry (SPME-GC-MS) coupled with an electronic tongue and electronic nose was used to determine the volatile odor compounds generated by razor clams during the preservation period.Results showed that the razor clams with mud had better elasticity and adhesiveness than those without mud.The flavor changes of different groups of razor clams could be distinguished using an electronic nose, and the flavor of razor clams without mud was better preserved.A total of 62 kinds of volatile compounds, including alcohols, esters, aldehydes, ketones, alkanes, and aromatic compounds, were detected using SPME-GC-MS.1-octene-3-ol, 2-nonanone, 2-undecone, hexanal, and benzaldehyde were the key flavor compounds among all groups.These findings could provide theoretical support for the processing and transportation of live razor clams in the future.

Key words： Sinonovacula constricta; low temperature and anhydrous preservation; texture; volatile flavor compounds

Cite this article

LIU Yue , HU Yuanhui , XU Yuanfang , WANG Xinyi , DU Tongshen , ZHANG Huien , SHEN Cunkuan , YANG Hua . Effects of low temperature and anhydrous preservation on texture and flavor of Sinonovacula constricta[J]. Food and Fermentation Industries, 2024 , 50(23) : 331 -338 . DOI: 10.13995/j.cnki.11-1802/ts.037493

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