Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle

Mingyu Yin; Ryosuke Matsuoka; Takuya Yanagisawa; Yinci Xi; Long Zhang; Xichang Wang

doi:10.1016/j.foodchem.2022.133620

Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle

Food Chem. 2022 Dec 1:396:133620. doi: 10.1016/j.foodchem.2022.133620. Epub 2022 Jul 11.

Authors

Mingyu Yin¹, Ryosuke Matsuoka², Takuya Yanagisawa³, Yinci Xi¹, Long Zhang⁴, Xichang Wang⁵

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
² Japan Kewpie Corporation, Tokyo 1820002, Japan. Electronic address: ryosuke_matsuoka@kewpie.co.jp.
³ Japan Kewpie Corporation, Tokyo 1820002, Japan. Electronic address: takuya_yanagisawa@kewpie.co.jp.
⁴ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: l-zhang@shou.edu.cn.
⁵ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: xcwang@shou.edu.cn.

PMID: 35843006
DOI: 10.1016/j.foodchem.2022.133620

Abstract

The effects of hot air drying (HAD), vacuum hot air drying (VHAD), microwave drying (MWD), and vacuum freeze drying (VFD) on free amino acids (FAAs) and flavor nucleotides in scallop adductor muscle (SAM) were studied. The liquid chromatography and multidimensional infrared spectroscopy (MM-IR) were used. Compared with fresh SAM, the main FAAs were glycine, alanine, arginine, and glutamic acid in dried SAM. The total FAAs content in VFD group was 1.40-1.90 times of the other group. The umami taste nucleotides (IMP and AMP) content in the VFD and MWD groups was significantly higher than that in HAD and VHAD groups. Equivalent umami concentrations were found: VFD > MWD > VHAD > HAD. MM-IR analysis was an efficient method for identifying taste components. The results revealed FAAs and flavor nucleotides and the mutual adjustment of compounds were related to drying method, and VFD was preferred for taste substance retention in scallops.

Keywords: 5ʹ-Nucleotide; Drying method; Free amino acid; Patinopecten yesoensis; Water-soluble taste substance.

MeSH terms

Amino Acids* / analysis
Animals
Freeze Drying / methods
Muscle, Skeletal / chemistry
Nucleotides / analysis
Pectinidae*

Substances

Amino Acids
Nucleotides

Supplementary concepts

Mizuhopecten yessoensis