A comparative study on the taste quality of Mytilus coruscus under different shucking treatments

[Display omitted] •Amino acids, nucleotides and glycogen were key differential flavor components.•Steaming shelling group shows the enriched flavor components and low nutrients loss.•Structural equation modeling was applied to explore the taste interactions of mussel. Shucking is an indispensable st...

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Veröffentlicht in:	Food chemistry 2023-06, Vol.412, p.135480-135480, Article 135480
Hauptverfasser:	Zhu, Shichen, Zhu, Lin, Ke, Zhigang, Chen, Hui, Zheng, Yadan, Yang, Peng, Xiang, Xingwei, Zhou, Xiaomin, Jin, Youding, Deng, Shanggui, Zhou, Xuxia, Ding, Yuting, Liu, Shulai
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals betaine bitterness comparative study Cooking equations Flavor 5′-nucleotide compounds food chemistry Free amino acids glycogen Heat shelling malic acid Meat - analysis mussel meat mussels Mytilus Mytilus coruscus saltiness sourness spectroscopy Structural equation modeling succinic acid sweetness Taste Taste Perception umami
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