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 output: Contribution to journalArticle

26 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1467-1473
Number of pages7
JournalFood Science and Biotechnology
Volume20
Issue number6
DOIs
Publication statusPublished - Dec 2011

Fingerprint

Haliotis discus
abalone
Hardness
microstructure
abalone meat
hardness
Hot Temperature
texture
heat treatment
Muscles
muscles
Tropomyosin
transmission electron microscopes
chewiness
Myosin Heavy Chains
myosin heavy chains
cohesion
Meat
shears
collagen

Keywords

  • edible abalone meat
  • heat treatment
  • histological structure
  • protein denaturation
  • texture

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Effect of thermal treatment on the texture and microstructure of abalone muscle (Haliotis discus). / Zhu, Beiwei; Dong, Xiuping; Sun, Liming; Xiao, Guihua; Chen, Xuejiao; Murata, Yoshiyuki; Yu, Chenxu.

In: Food Science and Biotechnology, Vol. 20, No. 6, 12.2011, p. 1467-1473.

Research output: Contribution to journalArticle

Zhu, Beiwei ; Dong, Xiuping ; Sun, Liming ; Xiao, Guihua ; Chen, Xuejiao ; Murata, Yoshiyuki ; Yu, Chenxu. / Effect of thermal treatment on the texture and microstructure of abalone muscle (Haliotis discus). In: Food Science and Biotechnology. 2011 ; Vol. 20, No. 6. pp. 1467-1473.
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