Pretreatment processing method for improving quality of dried scallops and application
By pre-treating and soaking scallops with additives such as sodium alginate, carrageenan, or transglutaminase, the protein oxidation and degradation during the drying process are controlled, solving the problem of scallop cracking and improving the quality and appearance of dried scallops. This method is suitable for the industrial production of dried scallops.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- DALIAN OCEAN UNIV
- Filing Date
- 2026-04-07
- Publication Date
- 2026-05-12
AI Technical Summary
In the current process of drying scallops, the cracking of scallop muscle tissue caused by hot air drying affects the product's appearance and edibility. The lack of effective pretreatment methods to control protein oxidation and degradation limits the industrialization of scallops.
Scallops are pretreated and soaked with additives such as sodium alginate, carrageenan, or transglutaminase. Through boiling and drying processes, the oxidation and degradation of proteins are controlled, the integrity of collagen fiber structure is protected, and the cracking rate is reduced.
It significantly reduces the tissue cracking rate of dried scallops, improves the product's textural properties, enhances its appearance quality and commercial value, and is suitable for industrial production.
Smart Images
Figure CN122004429A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and in particular to a pretreatment method and its application for improving the quality of dried scallops. Background Technology
[0002] Dried scallop products (dried scallops), as a classic processed seafood product, are listed as one of the "Eight Treasures of the Sea" due to their light yellow color, fresh and fragrant flavor, tender and glutinous texture after rehydration, and good storage properties. They are a highly recognized seafood delicacy in the market, and large-scale supply through industrialized production has become an industry development trend. Natural sun-drying is the traditional drying process for dried scallops, but its production efficiency is low and it is greatly restricted by natural conditions. Therefore, hot air drying has become the mainstream drying method for industrialized production of dried scallops.
[0003] However, the continuous heat accumulation during hot air drying can easily cause surface cracking of scallop muscle tissue, resulting in a textural defect. Cracked scallops are prone to falling apart into fibrous strips during soaking, rehydration, and subsequent cooking, which not only severely damages the product's appearance but also significantly reduces its edible quality, directly affecting the product's commercial value and consumers' willingness to buy. This has become a core bottleneck restricting the high-quality development of the scallop industry.
[0004] The main component of dried scallops is muscle protein, whose tissue structure consists of myofibril protein, sarcoplasmic protein, and connective tissue protein mainly composed of collagen. Myofibril protein, as the core structural protein, supports the morphology of muscle tissue, while the network structure formed by collagen plays a key role in connecting and assembling muscle fiber bundles outside the muscle cells. Together, they maintain the integrity of the scallop muscle tissue. Scallops are a highly heat-sensitive food. In the hot air drying environment, continuous heat accumulation will intensify the oxidation of scallop muscle protein. At the same time, oxidation and pyrolysis will synergistically trigger protein degradation, especially myofibril protein and collagen, which play a key supporting and connecting role in tissue integrity. Excessive oxidation and degradation of proteins will cause the hierarchical structure of scallop muscle fibers to gradually collapse, eventually causing tissue cracking during the drying process. Therefore, targeted intervention of protein oxidation and precise control of the degree of protein degradation are the key technologies to solve the problem of cracking during dried scallop production and improve the quality of dried scallop products.
[0005] Currently, there is a lack of methods to control the cracking of dried scallop tissue. There is no pretreatment method that can be industrially applied and effectively maintain the integrity of scallop muscle tissue. There is an urgent need to develop a dried scallop pretreatment technology that is easy to operate and suitable for industrial production. By regulating the protein oxidation and degradation process, the cracking rate of dried scallop tissue can be reduced from the source, thereby improving the overall quality of dried scallops. Summary of the Invention
[0006] The purpose of this invention is to provide a pretreatment method for improving the quality of dried scallops, which specifically intervenes in oxidation, controls the degree of protein degradation, reduces the degree of cracking of dried scallops, and improves the quality of dried scallops.
[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a pretreatment method for improving the quality of dried scallops, comprising the following steps: 1) Take the scallop adductor muscle and pre-treat it by soaking it with additives; 2) Take the scallop adductor muscles from step 1), add water and boil, then remove and cool to room temperature; 3) Take the scallop adductor muscle after step 2) and dry it to obtain dried scallops.
[0008] Preferably, the additive in step 1) is a solution containing one or more of the following: sodium alginate at a concentration of 0.4% to 0.6%, carrageenan at a concentration of 0.1% to 0.3%, or glutamyl transaminase at a concentration of 0.2% to 0.4%.
[0009] Preferably, the soaking time in step 1) is 1-2 hours, and the ratio of scallop adductor to additive in liquid is 1 g: 3-5 mL.
[0010] Preferably, the amount of water added in step 2) is 3 to 5 times the mass of the scallop adductor muscle, and the boiling time is 1 to 3 minutes.
[0011] Preferably, the room temperature in step 2) is 20~25℃.
[0012] Preferably, the drying process in step 3) is hot air drying, with a temperature of 55~65℃ and a drying time of 7~11 h.
[0013] Preferably, the dried scallops in step 3) have a water content of less than 20%.
[0014] The present invention also provides the application of the aforementioned pretreatment method in the preparation of high-quality dried scallops.
[0015] Beneficial effects: The pretreatment processing method provided by this invention: 1) Through a pretreatment soaking step, additives penetrate into the adductor muscle of the scallop, playing a regulatory role during the drying process and effectively reducing the degree of protein oxidation and degradation; 2) It can effectively inhibit collagen degradation, reduce the dissolution of hydroxyproline and glycosaminoglycans, protect the structural integrity of collagen fibers and their surface proteoglycan networks, thereby maintaining the integrity of muscle tissue; 3) It can significantly reduce the surface cracking rate of dried scallops, improve the textural properties of the product, enhance the appearance quality and commercial value of dried scallops, and the operation method is simple, suitable for industrial production, and conducive to promoting the high-quality development of the scallop processing industry. Attached Figure Description
[0016] Figure 1 The appearance morphology and cracking rate of dried scallops in different treatment groups in Experiment Example 1; Figure 2 The carbonyl content of dried scallops in different treatment groups in Experiment Example 1 is shown. Figure 3 The changes in dityrosine content in dried scallops from different treatment groups in Experiment Example 1; Figure 4 The changes in the content of free sulfhydryl groups and disulfide bonds in dried scallops of different treatment groups in Experiment Example 1; Figure 5 The changes in TCA-soluble peptide content in dried scallops from different treatment groups in Experiment Example 1; Figure 6 The changes in hydroxyproline dissolution in dried scallops from different treatment groups in Experiment Example 1; Figure 7 The microstructure and porosity changes of dried scallops in different treatment groups in Experiment Example 1; Figure 8 The changes in cohesion of dried scallops in different treatment groups in Experiment Example 1 are shown. Detailed Implementation
[0017] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0018] Example 1
[0019] (1) Clean fresh scallops, remove shells, take scallop adductor muscles, soak them in 0.5% sodium alginate solution (SA) for 1.5h, with a material-to-liquid ratio of 1g:4mL (soaking allows the additive to penetrate into the adductor muscles, inhibiting protein oxidation and degradation, reducing collagen degradation and dissolution, and thus reducing the degree of cracking of dried scallop tissue).
[0020] (2) Boil the scallop adductor treated in step (1) in water for 2 minutes at a ratio of 1g:4mL. Remove the adductor, drain the surface water, and cool to room temperature. Boiling reduces the activity of endogenous enzymes in the scallop, kills microorganisms, and removes some water from the scallop tissue.
[0021] (3) Dry the scallop adductor after step (2) in hot air at 60°C for 8 hours to reduce the moisture content of the scallop adductor to below 20% to obtain dried scallops.
[0022] Example 2
[0023] (1) Clean fresh scallops, remove shells, take scallop adductor muscles, and soak them in a 0.2% carrageenan solution (CG) for 1.5 h with a material-to-liquid ratio of 1 g: 4 mL (soaking allows the additive to penetrate into the adductor muscles, thereby inhibiting protein oxidation and degradation, reducing collagen degradation and dissolution, and thus reducing the degree of cracking of dried scallop tissue).
[0024] (2) Boil the scallop adductor treated in step (1) in water for 2 minutes at a ratio of 1g:4mL. Remove the adductor, drain the surface water, and cool to room temperature. Boiling reduces the activity of endogenous enzymes in the scallop, kills microorganisms, and removes some water from the scallop tissue.
[0025] (3) Dry the scallop adductor after step (2) in hot air at 60°C for 8 hours to reduce the moisture content of the scallop adductor to below 20% to obtain dried scallops.
[0026] Example 3
[0027] (1) Clean the fresh scallops, remove the shells, take the scallop adductor muscles, and soak them in a 0.3% glutamyl transaminase solution (TG) for 1.5 h with a material-to-liquid ratio of 1 g: 4 mL (soaking allows the additives to penetrate into the adductor muscles, thereby inhibiting the oxidation and degradation of proteins, reducing the degradation and dissolution of collagen, and thus reducing the degree of cracking of the dried scallop tissue).
[0028] (2) Boil the scallop adductor treated in step (1) in water for 2 minutes at a ratio of 1g:4mL. Remove the adductor, drain the surface water, and cool to room temperature. Boiling reduces the activity of endogenous enzymes in the scallop, kills microorganisms, and removes some water from the scallop tissue.
[0029] (3) Dry the scallop adductor after step (2) in hot air at 60°C for 8 hours to reduce the moisture content of the scallop adductor to below 20% to obtain dried scallops.
[0030] Example 4
[0031] (1) Clean the fresh scallops, remove the shells, take the scallop adductor muscles, and soak them in a 0.5% sodium alginate and 0.3% transglutaminase compound solution for 1.5 h with a material-to-liquid ratio of 1g:4mL (soaking allows the additives to penetrate into the adductor muscles, thereby inhibiting the oxidation and degradation of proteins, reducing the degradation and dissolution of collagen, and thus reducing the degree of cracking of the dried scallop tissue).
[0032] (2) Boil the scallop adductor treated in step (1) in water for 2 minutes at a ratio of 1g:4mL. Remove the adductor, drain the surface water, and cool to room temperature. Boiling reduces the activity of endogenous enzymes in the scallop, kills microorganisms, and removes some water from the scallop tissue.
[0033] (3) Dry the scallop adductor after step (2) in hot air at 60°C for 8 hours to reduce the moisture content of the scallop adductor to below 20% to obtain dried scallops.
[0034] Example 5
[0035] (1) Clean the fresh scallops, remove the shells, take the scallop adductor muscles, and soak them in a compound solution of 0.2% carrageenan and 0.3% glutamyl transaminase for 1.5 h with a material-to-liquid ratio of 1 g: 4 mL (soaking allows the additives to penetrate into the adductor muscles, thereby inhibiting the oxidation and degradation of proteins, reducing the degradation and dissolution of collagen, and thus reducing the degree of cracking of the dried scallop tissue).
[0036] (2) Boil the scallop adductor treated in step (1) in water for 2 minutes at a ratio of 1g:4mL. Remove the adductor, drain the surface water, and cool to room temperature. Boiling reduces the activity of endogenous enzymes in the scallop, kills microorganisms, and removes some water from the scallop tissue.
[0037] (3) Dry the scallop adductor after step (2) in hot air at 60°C for 8 hours to reduce the moisture content of the scallop adductor to below 20% to obtain dried scallops.
[0038] Example 6
[0039] (1) Clean the fresh scallops, remove the shells, take the scallop adductor muscles, and soak them in a compound solution of 0.5% sodium alginate, 0.2% carrageenan and 0.3% transglutaminase for 1.5 h with a material-to-liquid ratio of 1g:4mL (soaking allows the additives to penetrate into the adductor muscles, thereby inhibiting the oxidation and degradation of proteins, reducing the degradation and dissolution of collagen, and thus reducing the degree of cracking of the dried scallop tissue).
[0040] (2) Boil the scallop adductor treated in step (1) in water for 2 minutes at a ratio of 1g:4mL. Remove the adductor, drain the surface water, and cool to room temperature. Boiling reduces the activity of endogenous enzymes in the scallop, kills microorganisms, and removes some water from the scallop tissue.
[0041] (3) Dry the scallop adductor after step (2) in hot air at 60°C for 8 hours to reduce the moisture content of the scallop adductor to below 20% to obtain dried scallops.
[0042] Comparative Example 1
[0043] (1) Clean the fresh scallops, remove the shells, take the scallop adductor muscles, soak them in water for 1.5 h, with a material-to-liquid ratio of 1 g: 4 mL.
[0044] (2) Boil the scallop adductor treated in step (1) in water for 2 minutes at a ratio of 1g:4mL. Remove the adductor, drain the surface water, and cool to room temperature. Boiling reduces the activity of endogenous enzymes in the scallop, kills microorganisms, and removes some water from the scallop tissue.
[0045] (3) Dry the scallop adductor after step (2) in hot air at 60°C for 8 hours to reduce the moisture content of the scallop adductor to below 20% to obtain dried scallops.
[0046] Experimental Example 1
[0047] 1. Dried scallops from Examples 1-6 and Comparative Example 1 were taken respectively, and their appearance morphology and cracking rate were compared. The results are as follows: Figure 1 As shown in the figure (SA represents Example 1, CG represents Example 2, TG represents Example 3, SA+CG represents Example 4, CG+TG represents Example 5, SA+CG+TG represents Example 6, and Control represents Comparative Example 1).
[0048] Depend on Figure 1 It was found that, compared with the control group, the morphological integrity of dried scallops pretreated with sodium alginate, carrageenan, transglutaminase, and their compound treatments was improved to varying degrees. The dried scallops in the sodium alginate and transglutaminase combined treatment group showed a smoother and more even appearance, with no obvious cracks. The cracking rate results showed that, compared with the control group, the cracking rate of dried scallops treated with transglutaminase was reduced by approximately 17%, the sodium alginate treatment group by approximately 12%, and the carrageenan treatment group by approximately 5%. The cracking rate of the compound additive treatment groups was generally lower than that of the single additive groups, indicating that each additive had a good synergistic effect in inhibiting cracking. The sodium alginate and transglutaminase combined treatment group showed the lowest cracking rate, thus exhibiting the best cracking inhibition effect.
[0049] 2. Dried scallops from Examples 1-6 and Comparative Example 1 were taken respectively, and the changes in carbonyl content of dried scallops in different treatment groups were detected using a protein carbonyl reagent kit. The results are as follows: Figure 2 As shown.
[0050] Depend on Figure 2It was found that the carbonyl content of dried scallops pretreated with sodium alginate, carrageenan, transglutaminase, and their combined treatments was lower than that of the control group, indicating that all treatment groups inhibited protein oxidation to some extent. Among the three single-additive treatment groups, the transglutaminase treatment group had the lowest carbonyl content, indicating that it had the best inhibitory effect on protein oxidation. The carbonyl content of dried scallops in the combined treatment groups was lower than that in the single-additive treatment groups, indicating that the combined treatment had a better inhibitory effect on protein oxidation. Among all treatment groups, the sodium alginate and transglutaminase combined treatment group and the carrageenan and transglutaminase combined treatment group had the lowest carbonyl content and the best degree of protein oxidation inhibition.
[0051] 3. Dried scallops from Examples 1-6 and Comparative Example 1 were taken respectively, and the changes in dityrosine content in dried scallops from different treatment groups were determined using fluorescence analysis. The results are as follows: Figure 3 As shown.
[0052] Depend on Figure 3 It was found that the dried scallops pretreated with sodium alginate, carrageenan, transglutaminase, and their compound treatments all had lower levels of dityrosine than the control group, indicating that all treatment groups inhibited protein oxidation to some extent. Among the three single-additive treatment groups, the transglutaminase treatment group had the lowest dityrosine content, indicating the best inhibitory effect on protein oxidation. The compound treatment groups all had lower dityrosine content than the single-additive treatment groups, indicating that the compound treatment had a better inhibitory effect on protein oxidation. Among all treatment groups, the sodium alginate and transglutaminase compound treatment group had the lowest dityrosine content, indicating the best inhibitory effect on protein oxidation.
[0053] 4. Dried scallops from Examples 1-6 and Comparative Example 1 were taken respectively. The changes in the content of free sulfhydryl groups and disulfide bonds in the dried scallops of different treatment groups were determined using the colorimetric reaction of 5,5'-dithiobis(2-nitrobenzoic acid) with free sulfhydryl groups. The results are as follows: Figure 4 As shown.
[0054] Depend on Figure 4 It was found that dried scallops pretreated with sodium alginate, carrageenan, transglutaminase, and their compound treatments all had higher free sulfhydryl group content and lower disulfide bond content than the control group, further demonstrating that all treatment groups inhibited protein oxidation to some extent. Among the three single-additive treatment groups, the transglutaminase treatment group had the highest free sulfhydryl group content and the lowest disulfide bond content, indicating that it had the best protein oxidation inhibition effect. The combined treatment groups showed better protein oxidation inhibition effects than the single-additive treatment groups. Among all treatment groups, the sodium alginate and transglutaminase combined treatment group had the highest free sulfhydryl group content and the lowest disulfide bond content, again verifying its best protein oxidation inhibition effect.
[0055] 5. Dried scallops from Examples 1-6 and Comparative Example 1 were taken respectively, and the changes in TCA-soluble peptide content in the dried scallops of different treatment groups were determined using the TCA precipitation protein method. The results are as follows: Figure 5 As shown.
[0056] Depend on Figure 5 It was found that the dried scallops pretreated with sodium alginate, carrageenan, transglutaminase, and their combined treatments all had lower TCA-soluble peptide content than the control group, indicating that all treatment groups inhibited protein degradation to some extent. Among the three single-additive treatment groups, the transglutaminase treatment group had the lowest TCA-soluble peptide content, indicating that it had the best inhibitory effect on protein degradation. The combined treatment groups of sodium alginate and transglutaminase, and carrageenan and transglutaminase, all had lower TCA-soluble peptide content than the single-additive treatment groups, indicating that the combined treatment had a better inhibitory effect on protein degradation. Among all treatment groups, the combined treatment group of sodium alginate and transglutaminase had the lowest TCA-soluble peptide content, indicating that it had the best inhibitory effect on protein degradation.
[0057] 6. Dried scallops from Examples 1-6 and Comparative Example 1 were taken respectively. The changes in the soluble hydroxyproline content of the dried scallops in different treatment groups were determined by the colorimetric reaction of the free hydroxyproline generated by acid hydrolysis, which was oxidized by chloramine T, and then reacted with p-dimethylaminobenzaldehyde. The results are as follows: Figure 6 As shown.
[0058] Depend on Figure 6 It was found that the soluble hydroxyproline content of dried scallops pretreated with sodium alginate, carrageenan, transglutaminase, and their combined treatments was lower than that of the control group, indicating that all treatment groups inhibited collagen degradation to some extent. Among the three single-additive treatment groups, the soluble hydroxyproline content of dried scallops treated with transglutaminase was the lowest, indicating that it had the best effect in inhibiting collagen degradation. Among all treatment groups, the soluble hydroxyproline content of dried scallops treated with a combination of sodium alginate and transglutaminase was the lowest, indicating that it had the best effect in inhibiting collagen degradation.
[0059] 7. Take dried scallops from Examples 1-6 and Comparative Example 1 respectively, and observe the changes in microstructure and porosity of dried scallops from different treatment groups using an optical microscope. The results are as follows: Figure 7 As shown.
[0060] Depend on Figure 7It was found that, compared with the control group, all pretreatments with sodium alginate, carrageenan, transglutaminase, and their combinations improved the integrity of the microscopic muscle tissue of dried scallops to some extent. Quantitative analysis of interfibrillary porosity showed that the interfibrillary porosity of dried scallops pretreated with sodium alginate, carrageenan, transglutaminase, and their combinations was lower than that of the control group, demonstrating that all treatments inhibited scallop tissue cracking to some degree. Among the three single-additive treatment groups, the transglutaminase treatment group showed the lowest interfibrillary porosity. Among all treatment groups, the sodium alginate and transglutaminase combined treatment group showed the lowest interfibrillary porosity, indicating its best protective effect on the dried scallop tissue.
[0061] 8. Dried scallops from Examples 1-6 and Comparative Example 1 were taken respectively, and the changes in cohesion of the dried scallops in different treatment groups were detected using a texture analyzer. The results are as follows: Figure 8 As shown.
[0062] Depend on Figure 8 It was found that the dried scallops pretreated with sodium alginate, carrageenan, transglutaminase, and their compound treatments all exhibited higher cohesiveness than the control group, indicating that all treatment groups improved the dried scallops' resistance to tissue cracking to some extent. Among all treatment groups, the dried scallops treated with the combined sodium alginate and transglutaminase treatment showed the highest cohesiveness, indicating that it had the best effect on resisting tissue cracking in dried scallops.
[0063] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A pretreatment method for improving the quality of dried scallops, characterized in that, Includes the following steps: 1) Take the scallop adductor muscle and pre-treat it by soaking it with additives; 2) Take the scallop adductor muscles from step 1), add water and boil, then remove and cool to room temperature; 3) Take the scallop adductor muscle after step 2) and dry it to obtain dried scallops.
2. The pretreatment processing method as described in claim 1, characterized in that, Step 1) The additive is a solution containing one or more of the following: sodium alginate at a concentration of 0.4% to 0.6%, carrageenan at a concentration of 0.1% to 0.3%, or glutamyl transaminase at a concentration of 0.2% to 0.4%.
3. The pretreatment processing method as described in claim 1, characterized in that, Step 1) The soaking time is 1~2 h, and the ratio of scallop adductor to additive in liquid is 1 g: 3~5 mL.
4. The pretreatment processing method as described in claim 1, characterized in that, The amount of water added in step 2) is 3 to 5 times the mass of the scallop adductor muscle, and the boiling time is 1 to 3 minutes.
5. The pretreatment processing method as described in claim 1, characterized in that, The room temperature mentioned in step 2) is 20~25℃.
6. The pretreatment processing method as described in claim 1, characterized in that, The drying process described in step 3) is hot air drying, with a temperature of 55~65℃ and a drying time of 7~11 h.
7. The pretreatment processing method as described in claim 1, characterized in that, The dried scallops described in step 3) have a water content of less than 20%.
8. The application of the pretreatment processing method according to any one of claims 1 to 7 in the preparation of high-quality dried scallops.