Changes Of Flavor During Processing Of Scallop (Patinopecten Yessoensis)

Shellfish, Aquatic products, is becoming the most critical seafood consumptions because of its special flavor, good taste. Our country rich marine resources, is the preferred raw material for the development of marine products. Thermal treatment can improve the value of products, extend shelf life, and can give a good seafood flavor. In particular, consumers can enjoy the pleasure. Shellfish research volatile compounds have important significance in guiding the intensive processing of shellfish products, improve their sensory quality and economic value. But different thermal processing have a huge impact on product flavor. In this paper, Patinopecten yessoensis and Ruditapes philippinarum for the study we investigated the effects of different thermal processing methods and conditions on product flavor compounds and sensory quality changes with a view to provide theoretical guidance for the development of related products, ready-to-heat processing.Using GC-MS/O method to study the odor active substance of fresh Patinopecten yessoensis, with the results determining the pentene-3-ol, 1-pentanol,(E)-2- hexenal, hexanal, 1-hexanol, 1-heptanol, 1-octene-3-ol,(E, E)-2,4- heptadienal, nonanal new shrimp and scallop are the main odor active substance, wherein of(E, E)-2,4- heptadienal, hexanal, 1-pentanol is the most critical flavor compounds.Using SPME-GC-MS method for processing Patinopecten yessoensis volatile flavor compounds were measured. The results showed that the main changes aldehydes cause a change in flavor, hexanal, heptyl, octyl aldehyde compound of the main causes scallop flavor changes that hexanal, 1-octene-3-ol, heptyl aldehyde, the main flavor compounds 1-heptanol and 2 nonylketone process also affect the flavor changes, trimethyl pyrazine is grilled and fried process produces mainly volatile flavor compounds, the formation of grilled, fried shrimp and scallop flavor from to great effect. Fatty acid c20:4(n=6), c20:1(n=9), c20:1(n=7) and the main substance of amino acids Asp, Glu, Leu, Lys affecting the flavor changes in scallop processing, flavor compounds are important precursors.