Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)

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. This manuscript contains newly reported findings that combined treatment of superheated steam roasting with hot smoke by a selective oak sawdust using the adductor muscle of the pen shell Atrina pectinata. The processed adductor muscle allows improved physiocochemical properties associated with higher sensory preferences because of good odor, color, and textural properties having rich nutrition, and subsequently, lower bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, pH changes, and trimethylamine N‐oxide level during storage conditions.