两种浓缩方式对扇贝蒸煮液色泽及挥发性风味物质的影响

以半壳栉孔扇贝为原料，通过感官品质、汁液损失率、水分含量、水分活度、质构、肌原纤维蛋白提取及微观结构等指标研究不同处理温度（60、65、70、75、80 ℃）、不同处理时间（30、45、60、75 min）的真空低温慢煮（sous vide，SV）对半壳扇贝肌肉品质特性的影响。结果表明，随着烹饪温度的升高和时间的延长，SV扇贝的感官评分值呈现先升高再降低的趋势，在70和75 ℃煮制30 min时感官评分值最大；60~75 ℃间SV扇贝汁液损失率升高但无显著性差异（P<0.05），当温度升高至80 ℃时，SV扇贝汁液损失率显著升高（P<0.05）；60~70 ℃间，延长烹饪时间，样品水分含量无显著性差异（P>0.05），75~80 ℃间，延长烹饪时间，样品水分含量显著降低（P<0.05）；温度大于70 ℃时，相同烹饪时间，随温度升高，扇贝硬度降低（P<0.05）；随时间和温度升高，剪切力显著升高（P<0.05）；温度升高时间增大，肌原纤维蛋白提取率降低，在75和80 ℃时，延长烹饪时间肌原纤维蛋白提取率未发现显著降低（P>0.05）；扫描电镜和HE染色观察显示，随烹饪温度升高，肌纤维断裂，边界模糊，断裂的肌纤维交联，混乱程度升高，最后断裂的肌纤维聚集成大团。综上，70和75 ℃真空烹饪30 min的扇贝感官品质最佳，此时产品汁液损失率、弹性均小于对照组（100 ℃，15 min），水分含量、水分活度、硬度、肌原纤维蛋白提取率均高于对照组。该实验结果为 SV 半壳扇贝的工业化生产，保障流通时 SV 半壳扇贝品质提供理论支持。

et al. Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham

This study utilized half-shell Chlamys farreri as the primary material to investigate the effects of different sous vide (SV) cooking temperatures (60, 65, 70, 75, 80 ℃) and cooking times (30, 45, 60, 75 min) on the quality attributes of the Chlamys farreri muscle. Sensory quality, drip loss, moisture content, water activity, texture, myofibrillar protein extraction, and microstructure were evaluated as key indicators. The results showed that as the cooking temperature and time increased, the sensory scores of SV Chlamys farreri initially rose and then declined, with the highest sensory score observed at 70 and 75 ℃ after 30 minutes of cooking. The drip loss of SV Chlamys farreri increased between 60 and 75 ℃ without significant differences (P<0.05), but significantly increased at 80 ℃ (P<0.05). In the temperature range of 60~70 ℃, there was no significant difference in moisture content with extended cooking time (P<0.05), while between 75 and 80 ℃, the moisture content significantly decreased with prolonged cooking (P<0.05). When the temperature exceeded 70 ℃, the hardness of the scallops reduced with an increase in temperature for the same cooking time (P<0.05). Shear force significantly increased with longer SV cooking time and higher temperatures (P<0.05). The extraction rate of myofibrillar protein decreased with the increase of temperature. No significant decrease was found in myofibrillar protein extraction rate at 75 and 80 ℃ for prolonged cooking time (P>0.05). Scanning electron microscopy and HE staining illustrated that as the cooking temperature increased, myofibrils underwent breakage, boundaries became indistinct, fractured myofibrils were cross-linked, and the disorder level escalated, ultimately leading to the aggregation of broken myofibrils into large masses. In conclusion, the optimal sensory quality of the scallops was achieved at 70 and 75 ℃ with 30 minutes of SV cooking, where drip loss and elasticity were lower than those in the control group (100 ℃, 15 min), while moisture content, water activity, hardness, and myofibrillar protein extraction rate were higher than those in the control group.