Abstract
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.
Highlights
The pen shell Atrina pectinate is a bivalve with large wedge-shaped structure, belonging to the family Pinnidae (An, Lee, & Dong, 2012)
Superheated steam roasting is a newly introduced, most popular, food processing technique in the food industry and has yielded a nonoxidized food product because of its unique properties, of which, superheated steam is replaced by the air (O2) so that the final product can be processed under a nonoxygen condition (Zzaman, Bhat, Yang, & Easa, 2017)
Sensory evaluation based on the criteria for color, odor, texture, flavor, and overall likelihood was scored as good quality by the panelists when AMPS was processed by the superheated steam treatment at running time of 3 and 4 min, respectively (Figure 1)
Summary
The pen shell Atrina pectinate is a bivalve with large wedge-shaped structure, belonging to the family Pinnidae (An, Lee, & Dong, 2012). To develop a food product, the present efforts are being observed in combination of the treatment of superheated stream with hot smoking using natural aroma-enriched sawdust in order to extend the shelf life of adductor muscle of the pen shell. One of the traditional and widely used methods for processing and preservation of aquatic food products is smoking, where an incomplete burning smoke released from wood is readily transferred to the surface of the smoked goods (Oğuzhan Yildiz, 2015). No reports are available on superheated steam technology in combination with hot smoking treatment of the adductor muscle of pen shell A. pectinate. The present study offers high- quality food product especially for the adductor muscle of pen shell, with the purpose of extending their shelf life during storage condition
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