| Abalone Abalone is a kind of shellfish with high nutritional value.The storage time of fresh abalone is short and the transmission cost of cold chain is high.However the traditional processing abalone products are poor in quality,single type and lack of market competitiveness.In order to solve this problem,the technique of hot processing and curing technology combined with tenderization and baking is applied to produce a kind of ready-to-eat abalone products with full color,aroma,and taste.The mechanism of texture quality formation and color change,and the formation of harmful products during the tenderizing and baking process of abalone are studied.Furthermore,a rapid,reliable,stable and economical pretreatment method was developed for the determination of5-hydroxymethyl-2-furaldehyde,a harmful product in abalone products,so as to facilitate a better assessment of the safety and quality of food products.Related research results are expected to promote a new development of the abalone processing industry.Firstly,the technological conditions of the baked abalone with pre-tenderization were optimized by sensory evaluation and texture characteristics.The baking condition at 180°C for 20 min combined with pre-tenderization(80°C,2 h)resulted in an optimal product.The baked abalone with pre-tenderization had better textural properties(hardness,1031.12±101.67;springiness,0.96±0.02;chewiness,817.13±113.43;shear,2843.92±35.67),sensory scores(30.1±2.9)and color(25.28±1.21)as compared to the baked abalone without pre-tenderization(hardness,1990.91±252.35;springiness,0.87±0.01;chewiness,1164.43±195.64;shear,3910.79±302.12;sensory score,17.4±1.0;color,15.91±0.74).The result indicating that the tenderization treatment contributed to the accumulation of pigments.Secondly,after the SDS-PAGE analysis of raw abalone after tenderizing or baking,protein degradation,soluble myosin heavy chain and paramyosin heavy chain decreased significantly,and the intensity of the spectral band was weakened.Some peptides in the raw abalone will be degraded by tenderizing or baking,and the percentage of peptides peak area decreases.Some of the amino acids in abalone are involved in the Maillard reaction during thermal processing,and the mass fraction decreases after tenderizing or baking.The results indicate that tenderizing or baking process induced protein degradation and polypeptide product changes,thereby changing the tissue characteristics and sensory quality of abalone.The texture characteristics of baked abalone with pre-tenderization were analyzed by scanning electron microscope.It was found that the reticular structure of raw abalone was compact,shape was regular,and the tissue gap was small.After tenderizing or baking,the structure of the abalone was destroyed,the structure was rough,and the tissue gap was large.The results showed that the microstructural changes in the abalone were caused by the treatment of tenderness and baking,which resulted in the improvement of the taste quality of abalone and the change of tissue morphology.Thirdly,the reducing sugars in abalone were determined by high performance anion exchange chromatography-pulse amperometric detection(HPAEC-PAD).It was found that there were mainly glucose and ribose in abalone products.Moreover,the thermal degradation of glucose during thermal processing resulted in the glucose content in baked abalone without pre-tenderization(4.92±0.36 mg/g),baked abalone with pre-tenderization(2.80±0.24 mg/g)and tenderized abalone(1.99±0.11 mg/g)was less than that of raw abalone(5.26±0.45 mg/g).Due to the thermal degradation of glycogen during the process of baking,the content of glucose in baked abalone with and without pre-tenderization is higher than that of tenderized abalone.Compared with the raw abalone,the content of ribose was increased in the tenderized abalone,baked abalone with and without pre-tenderization.The degradation of ribose will occur during the process of heat processing,but the tenderization and baking process significantly promotes the degradation of nucleotides in abalone,resulting in higher ribose levels in tenderized abalone,baked abalone with pre-tenderization and baked abalone without pre-tenderization than in raw abalone.In addition,changes of?-dicarbonyl compounds in baked abalone with pre-tenderization were determined by high performance liquid chromatography(HPLC).In addition,the formation of?-dicarbonyl compounds(degraded from reducing sugars)including glucosone,3-deoxyglucosone,glyoxal,methylglyoxal,and diacetyl were significantly promoted by the tenderization process in the baked abalone muscle.The promotion of the formation of?-dicarbonyl compounds by the tenderization treatment contributed to the accumulation of pigments in the final baked products and led to desirable color.Finally,in order to quickly and effectively detect the content of harmful products(5-hydroxymethyl-2-furaldehyde)in abalone products(solid samples),a rapid and effective pretreatment of dispersive solid-phase extraction(DSPE)combined with dispersive liquid–liquid microextraction(DLLME)was developed.The clean-up samples were analyzed by a high performance liquid chromatography coupled with triple quadrupole mass spectrometer(HPLC-MS/MS)using a reversed-phase C18 column(50 mm×2.5 mm,2?m).The matrix effects and the fault of DSPE-DLLME operation were corrected through the isotope dilution technique.The developed method exhibited the limit of quantification(0.3?g/L)and excellent linearity(R~2=0.999).Moreover,the recovery rates of HMF in steamed abalone were ranging from 86.5%to 110.9%,and in baked abalone were ranging from 90.1%to102.7%.It shows that this method is very accurate for the determination of5-hydroxymethyl-2-furaldehyde content in abalone products.The HMF content in baked abalone(ranging from 1.9 to 15.6?g/kg)was higher than that of steamed abalone(ranging from 0.7 to 1.8?g/kg).The results showed that the DSPE-DLLME method coupled with HPLC-ESI-MS/MS was a valid,accurate and rapid technique for isotope dilution quantification of HMF in abalone products. |
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