ArticleFoods (Basel, Switzerland)2022
Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 18 citations in OpenAlex.
- Effects of Sun Drying Versus Vacuum Freeze-Drying on the Protein Quality ofFoods (Basel, Switzerland) · 2026Article
- Effects of different cooking methods on processing and digestive properties of broiler chicken breast.Poultry science · 2026Article
- Effect of Boiling onFoods (Basel, Switzerland) · 2025Article
- Effect of sous vide cooking on physicochemical characteristics and volatile flavor of scallop adductor muscles.Food chemistry: X · 2025Article
- 3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars.Current research in food science · 2025Article
- Farmed blue mussels (Frontiers in nutrition · 2024Article
- The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall.Foods (Basel, Switzerland) · 2023Article
- Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Foods (Basel, Switzerland) · 2022Article
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Authors and funding
9 authors at 2 institutions in 1 country.
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Abstract
The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05). As the boiling time increased further to 15 min, the shear force and cohesiveness still increased significantly (p < 0.05), and the resilience and hardness were maintained (p > 0.05), but the springiness and chewiness decreased significantly (p < 0.05). The overall increase in the texture indicators of the boiled SAMs was due to the boiling-induced protein denaturation, aggregation, and increased hydrophobicity, resulting in the longitudinal contraction and lateral expansion of myofibrils, the longitudinal contraction and lateral cross-linked aggregation of muscle fibers, and the loss of free water. However, the decreasing springiness and chewiness of the 15-min-boiled SAMs was due to the significant degradation of proteins (especially collagen), resulting in the destruction of the connective tissue between the muscle fiber clusters. Both from a subjective sensory point of view and from the objective point of view of protein denaturation and degradation, 3-min-boiled SAMs are recommended. The quality improvement of thermally processed products by controlled, moderate cooking is of practical value from the perspective of food consumption.
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