Abstract

In this study, three-step infrared spectroscopy (tri-step IR) in conjunction with liquid chromatography was employed to examine the alterations in the physicochemical properties and non-volatile taste constituents of scallop adductor muscles (AM) refrigerated at 4 °C over 0–9 days. The results revealed that in the early stage of refrigeration, there were negligible variations in terms of color and appearance. The total volatile basic nitrogen value exceeded the regulatory limit of 15 mg N/100 g on 5D. Taste profile analysis exhibited significant temporal variations. Specifically, the arginine (Arg) content decreased dramatically from 1048.74 mg/100 g to 5.06 mg/100 g, while adenosine monophosphate (AMP) decreased by 66.19 % and 90.02 % on 1D and 5D, respectively, leading to deteriorated taste quality. Hypoxanthine (Hx), and hypoxanthine riboside (HxR) demonstrated substantial impacts on bitterness. Notably, tri-step IR serve as a viable means of swiftly identifying the taste transformations of AM. This study furnishes a theoretical underpinning for consumers when partaking of scallop products.