Sensory Evaluation and Volatile-Compound Analysis of Scallops During Refrigerated Storage at 5°C

Abstract

In order to promote the circulation of fresh scallops, cold-stored fresh scallops were subjected to sensory evaluation and volatile-compound analysis. Experiments were performed with six individual parts (skeletal adductor muscle, smooth adductor muscle, gonad, gill, midget gland and mantle) of fresh scallops stored at 5°C for 2 days. The effects of cold storage on odor and degradation levels, as indicated by the levels of volatile compounds, were analyzed. The odor level of each part increased with each day of storage. However, the degree of degradation varied across the six parts studied. Gas chromatograph mass spectrometer (GC-MS) analysis showed that the levels of volatile compounds increased in proportion to the level of odor. The main volatile compounds detected by GC-MS included dimethyl sulfide, (5Z)-octa-1,5-dien-3-ol, 1-penten-3-ol and hexanal. The quantities of these volatile compounds differed across the different parts. It is likely that these volatile compounds were responsible for the odor of the fresh parts. The level of unpleasant smell and volatile basic nitrogen concentration (VB-N) showed a positive correlation (p<0.01). Therefore, VB-N may be useful as an index for freshness level of scallop odor.