Food Science and Biotechnology

, Volume 20, Issue 6, pp 1467–1473 | Cite as

Effect of thermal treatment on the texture and microstructure of abalone muscle (Haliotis discus)

  • Beiwei Zhu
  • Xiuping Dong
  • Liming Sun
  • Guihua Xiao
  • Xuejiao Chen
  • Yoshiyuki Murata
  • Chenxu Yu
Research Article
First Online:
Received:
Revised:
Accepted:

Abstract

The texture and microstructure of edible abalone meats were studied during heat treatments from 50 to 100°C for 60 min. No increase in extractable soluble collagen content was observed below 80°C, but a 9-fold increase was observed at 100°C. SDS-PAGE showed that extractable myosin heavy chains and paramyosin contents reduced significantly at 80°C, and disappeared completely at 100°C. The shear force increased slowly from 50 to 70°C, but relaxed back to the initial level at 100°C. Rapid reduction of hardness was observed at 50°C, minimum hardness was obtained at 100°C. Springness, cohesiveness, chewiness, and resilience were enhanced to maximum levels at 70, 90, 70, and 90°C, respectively. Optical micrographs and transmission electron microscope showed a significant increase of intermyofibrillar gaps at 90°C and broken fibers at 100°C. Results suggested that 80°C might be a suitable temperature to produce ready-to-eat abalone products.

Keywords

edible abalone meat heat treatment texture histological structure protein denaturation 
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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2011

Authors and Affiliations

  • Beiwei Zhu
    • 1
  • Xiuping Dong
    • 1
  • Liming Sun
    • 1
  • Guihua Xiao
    • 1
  • Xuejiao Chen
    • 1
  • Yoshiyuki Murata
    • 2
  • Chenxu Yu
    • 3
  1. 1.School of Food Science and TechnologyDalian Polytechnic University; National R&D Branch Center For Shellfish Processing; International Science & Technology Cooperation Base for Precious Seafood Deep ProcessingDalianChina
  2. 2.Department of Biological Resources Chemistry, Faculty of AgricultureOkayama UniversityOkayamaJapan
  3. 3.Department of Agricultural and Biosystems EngineeringIowa State UniversityAmesUSA

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