Effects of different packaging in emersed storage on the vitality and flavor quality of live scallop Patinopecten yessoensis

Exploring the intrinsic connection between vitality and flavor in live scallops is an efficient strategy to enhance quality and address the problem of “alive but with compromised freshness”. In this study, the effects of different packaging methods on the vitality and flavor quality of live emersed scallops ( Patinopecten yessoensis ) were investigated. Live scallops were divided into six different packaging groups. The rate of weight loss (WLR), the rate of the scallop mantle withdrawal (SMWR), water holding capacity (WHC), pH, glycogen, ATP-related compound, succinic acid, free amino acids (FAAs), and volatile organic compounds (VOCs) of scallops were measured. The results showed that using oxygenated packaging combined with tying with rubber bands resulted in superior quality for scallops in the OT group, with the levels in glycogen, ATP, and AEC of 3.26 ± 0.18 mg/g, 3.70 ± 0.81 μmol/g, and 54.91 ± 7.94 % respectively, at 4 d in emersed storage. Using gas chromatography-ion mobility spectrometry (GC-IMS) combined with chemometrics analysis, three compounds, glutamic acid, ethanol, and acetone, were finally screened that can be considered as potential biomarkers for evaluating the flavor of scallops. This research provides a feasible packaging method for maintaining the freshness of live scallops in emersed storage. • Oxygenated packaging combined with tying can be applied to live scallops in emerged storage. • Using the GC-IMS method, a total of 41 volatile organic compounds were detected in live scallops. • Glutamic acid, ethanol, and acetone were screened as biomarkers for evaluating the flavor of scallop.