Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop () during Chilled Storage.

This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop () during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 °C for 10 min, CK).