Open AccessEffect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell ( Atrina pectinate )
Author(s) -
Mohibbullah Md.,
Won Na Eun,
Jeon JongHoe,
An Jeong Hyeon,
Park Yeseul,
Kim Hari,
Bashir Khawaja Muhammad Imran,
Park SunMee,
Kim Young Soo,
Yoon SungJoon,
Sohn Jae Hak,
Kim Andre,
Choi JaeSuk
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.674
Subject(s) - trimethylamine , roasting , food science , chemistry , thiobarbituric acid , biochemistry , antioxidant , lipid peroxidation
The adductor muscle of the pen shell Atrina pectinata ( AMPS ) is a popular protein‐enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at 270°C for 4 min) combined with the hot smoke (10 min) using a selective Oak sawdust was employed to develop a new AMPS product yielding high physicochemical properties during storage periods (0–13 days) especially at 10°C. The processed AMPS showed high sensory preferences because of good odor, color, and textural properties. It also significantly inhibited bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, and pH changes, and eventually possessed higher nutritional composition with low trimethylamine N‐oxide level. Results indicate that saturated steam allows AMPS at good physicochemical conditions, whereas hot smoke‐derived aroma compounds prolong its shelf life through antioxidant and antimicrobial activities.