Study On The Quality Of Low Temperature And Reheating Abalone(Haliotis Discus Hanai)

Abalone is favored by consumers for its high nutritional quality,high protein and low fat contents.With the economic development and the improvement of living standards,more demand is being put on food industry to produce better processed food products.To ensure both satisfactory taste and nutritional value in products,scientists have been constantly developing better,more suitable processing methods.Sous-vide technology has been gradually gaining attention and popularity because it can effectively reduce nutrient loss and improve food quality.In this paper,effects of different temperature-time combination conditions for sous-vide cooking conditions and reheating on the quality of abalones were studied.Sensory evaluation was conducted to assess whether the products could meet consumer expectation,and to provide comprehensive theoretical support for future industrial product development.Firstly,by analyzing microbial growth and the abalones‘cooking loss under different sous vide?e.g.,temperature and time combination?conditions and traditional cooking,appropriate cooking conditions were selected.The final screening cooking conditions were,50°C-3 h,60°C-1 h,70°C-1 h of sous vide cooking and 100°C-2 h of traditional cooking,respectively.Secondly,by studying the cooking loss,physical and chemical properties,water distribution,texture,color,flavor and microstructure of cooked abalones with selected sous vide conditions,the effects of sous vide cooking on the abdomen of abalone were characterized.The results showed that water activity value of the abalone gastropod was kept at a high level,and the pH value increased over time.Compared with the traditionally cooked group,the samples of the sous vide group maintained a high water holding capacity and better tenderness,especially for the samples cooked at 70°C for 1 h which were significantly better than the other groups.It is believed that strong water holding capacity and low porosity in tissue structure are the reasons for this result.At the same time,the color parameter changes of the vacuum low temperature group were maintained within a certain range,and a plurality of flavor substances are generated and kept good.Finally,Texture,color,water distribution,flavor and sensory quality were all significantly different compared to before reheating.The results showed that proper vacuum low temperature cooking conditions?such as 60°C-1 h and 70°C-1 h?can effectively reduce the cooking loss,compared to the traditional high temperature cooking?P<0.05?.After steaming,The T₂ and A₂ value were increased.At 70°C-1 h,the results of low-field NMR analysis were close to those of the control group,the shear force was significantly less than that before reheating and there was no significant difference with steaming fresh abalones,and the hardness and chewiness of the middle‘s adductor muscle were the highest.After steaming,all the color parameter values increased.On the whole,steaming had a greater influence on the color of abalone at the edge.There was no significant difference in the color of the samples treated at 60°C-1 h and 70°C-1 h.Heating produces a lot of flavor substances,the response values of all sensory attributes increased after reheating,which is consistent with the results of sensory evaluation.In summary,70°C-1 h is a suitable vacuum low temperature treatment condition for abalone,and its quality is better maintained after reheating.