Food and Fermentation Industries >

2026 , Vol. 52 >Issue 5: 323 - 329

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042854

Effects of steam-assisted roasting on physicochemical properties and flavor of oysters

  • HOU Zhenxiao ,
  • ZHANG Hao ,
  • CHENG Kunya ,
  • DU Yixin ,
  • LI Caiyun ,
  • ZHANG Mingming ,
  • ZHENG Jian ,
  • DONG Shiyuan
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  • 1(SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China)
    2(State Key Laboratory of Digital Household Appliances, Qingdao Haier Smart Kitchen Appliance Co.Ltd., Qingdao 266000, China)

Received date: 2025-03-26

  Revised date: 2025-06-10

  Online published: 2026-03-25

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Abstract

This study pioneered the application of steam-assisted roasting, a novel cooking method, to oysters.Under a roasting temperature of 200 ℃, oysters were cooked using no steam (NS), 25% low steam (LS), and 50% high steam (HS) until their core temperature reached 65, 70, or 75 ℃, respectively.Physicochemical properties, sensory attributes, and flavor profiles were analyzed to elucidate the effects of steam-assisted roasting.Results showed that cooking time decreased with increasing steam levels.Sensory evaluation indicated that higher steam levels improved oyster morphology and glossiness, with LS-75 ℃, HS-70 ℃, and NS-75 ℃ receiving higher preference scores.Compared to NS, LS significantly increased cooking loss at all core temperatures (P<0.05), while HS increased loss at 65 and 75 ℃.Both steam treatments (LS and HS) at 70 and 75 ℃significantly reduced water-soluble and salt-soluble protein contents while elevating carbonyl levels (P<0.05).TBARS values increased with steam levels at all core temperatures (P<0.05).Steam-assisted roasting reduced Schiff base and fluorescent AGEs formation at 65 and 70 ℃.Volatile analysis identified 40 compounds, with HS-70 ℃ and LS-75 ℃ exhibiting richer flavor profiles.This study demonstrates that steam-assisted roasting promotes protein and lipid oxidation in oysters while suppressing Maillard reaction byproducts and enhancing volatile flavor diversity under identical core temperatures.These findings provide insights for novel thermal processing technologies in aquatic products.

Key words： steam-assisted roasting; oysters; physicochemical properties; flavor; sensory evaluation

Cite this article

HOU Zhenxiao , ZHANG Hao , CHENG Kunya , DU Yixin , LI Caiyun , ZHANG Mingming , ZHENG Jian , DONG Shiyuan . Effects of steam-assisted roasting on physicochemical properties and flavor of oysters[J]. Food and Fermentation Industries, 2026 , 52(5) : 323 -329 . DOI: 10.13995/j.cnki.11-1802/ts.042854

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