Texture Changes Of Abalone Muscle Under Different Processing Conditions

Abalones are members of a large class, Gastropoda of mollusks, naturally occurring in all oceans of the world. Abalone with high nutritional value and food value is rich in a variety of active ingredients. So it is a very popular healthy high-protein, low fat marine foods. In this paper, abalone with the development and application prospect of the value is selected as research subject. Its basic composition, structure and texture profile parameters are investigated to explore the influence of salinity, heating and flavoring agent on abalone muscle. Texture profile is part of food content sexology. Compared to fresh abalone, the change of abalone muscle is revealed. So, the mechanism of the change in texture is opened to us. This will provide a basic theoretical and experimental evidence for food processing. Its main contents are as follows:1 The basic ingredients and content sexology of fresh abalone are investigated. The main components of fresh samples are water and protein that occupied 93.88% of total weight. Protein accounted for 74% of the dry weight. Fat content was the lowest, less than 1% of total weight but collagen protein up to 8.78%, accounting for crude protein 48%.The myofibrilar of fresh abalone is thick while the gap of it is small. Rheological properties reveals that The hardness of fresh abalone muscle is smaller while the flexibility, chewiness and restorative bigger. The result is consistent to the result of rheological measurement.2 Study under different temperature(80℃,90℃,100℃), different condition of pickling(3%,5%,7%,9%)and different sauce(MSG, sugar, ginger) changes abalones of texture. As the temperature of heating rising, abalones core temperatures are rising too. Most of the proteins begin to denature, collagen which change into dissolved gelatin losses with water. Muscle fibrils gradually became rough fiber, and the gap between fiber become larger. Compared with fresh abalone, Hardness of heating samples decreases when resilience, adhesive and chewiness increase. When the temperature reaches 90℃, the parameter of texture of abalone reaches a steady state. Saline can make abalone muscle tissue contraction and give abalone certain flavors, with saline concentration increases, abalone muscle's resilience adhesive and chewiness obviously increase, and hardness tend to be down. When the concentration of is 7%, the elasticity, cohesiveness and resilience come to achieve maximum but hardness tends to stabilized. The texture of abalone muscle can be improved by Flavoring agent. The results of texture shows that the optimal concentration of flavoring agent is that MSG is 1%,sugar is 7% and ginger powder is 7%.31) The best time of sterilization is studied. The total number of colonies is determined in order to identify the optimal sterilization time,under the conditions of high temperature 121℃with different heating time (15min,20min,25min). The results showed that:when the heating time is 20min, the bacterial count is lower than 1×103 CFU·g-1, and the number of Vibrio and E. coli parahaemolyticus has not been detected. So the heating 20min will guarantee food security.2) The Optimal storage conditions is studied. The test results of the sensory evaluation, TVBN and TPA show that when the storage time comes to reach the first 5 days under room temperature. The TVBN of samples closes to 20mg/100g that is the maximum amount the body can accept. The results of texture measurement results are consistent to it.