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

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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.

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Authors and Affiliations

  1. School of Food Science and Technology, Dalian Polytechnic University; National R&D Branch Center For Shellfish Processing; International Science & Technology Cooperation Base for Precious Seafood Deep Processing, Dalian, 116034, China

    Beiwei Zhu, Xiuping Dong, Liming Sun, Guihua Xiao & Xuejiao Chen

  2. Department of Biological Resources Chemistry, Faculty of Agriculture, Okayama University, Okayama, 700-8530, Japan

    Yoshiyuki Murata

  3. Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, 50011, USA

    Chenxu Yu

Authors
  1. Beiwei Zhu
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  2. Xiuping Dong
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  3. Liming Sun
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  4. Guihua Xiao
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  5. Xuejiao Chen
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  6. Yoshiyuki Murata
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  7. Chenxu Yu
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Correspondence to Beiwei Zhu.

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Zhu, B., Dong, X., Sun, L. et al. Effect of thermal treatment on the texture and microstructure of abalone muscle (Haliotis discus). Food Sci Biotechnol 20, 1467–1473 (2011). https://doi.org/10.1007/s10068-011-0203-6

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  • DOI: https://doi.org/10.1007/s10068-011-0203-6

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