| Abalone(Haliotis discus hanai)is the main representative species of aquaculture shellfish in China,and the yield is high.The nutritional value is great.It is popular with the consumers,because its meat is soft,smooth and good taste.However,the current processing method of abalone is relatively simple,mainly sold as fresh products with lower value-added.With the improvement of people's living standards and the accelerated pace of life,food dishes(read-to-eat food)gradually rise.They save people from buying and cooking ingredients of the troubles,simplifying the production process,and deliver the product directly to the consumer's table after the scientific and health packaging.Prefabricated temperature and time conditions play an important role in the formation of the best food quality.At the same time,consumers can choose different cooking methods(boilling,steaming or microwave,etc.)before cooking the prefabricated abalone,and these cooking methods will also affect the final quality of abalone.Therefore,this study aimed to study the effects of different prefabricated conditions and maturing methods on the quality of abalone,and the implication of this sutyd is conducive to enhancing its consumption patterns,while the development of food dishes to provide technical support.In this paper,the effects of different prefabrication methods(50?-120min,60?-10min,70?-5min,80?-2min)on the processing characteristics of abalone were studied.The results of prefabrication on the processing quality of abalone showed that the heating rate of different prefabrication methods was different:the higher the temperature,the higher the heating rate.The abalone had lower hardness,higher springiness and tenderness after pretreated for 10min at 60?,and the temperature of 50? prefabricated 120min,70? prefabricated 5min and 80?prefabricated 2min sample hardness value is relatively large,while springiness and tenderness is relatively small(P<0.05);the data of NMR showed that compared with the fresh samples,the water distribution of prefabricated samples changed,the distribution of immobile water and free water increased(P<0.05);Then compared with other prefabricated samples,the myofibrils of 10min at 60? prefabricated and fresh samples were denser and smaller.The hardness value of prefabricated at 60? for 10min sample after microwave reheating 80s was the smallest,and the springiness and tenderness were better,and the change of color difference was smaller.These results are the same as those of fresh sample microwave 120 s,which indicates that the prefabrication at 60? for 10min can shorten the heating time and keep the processing characteristics.The results of sensory evaluation of prefabricated samples after microwave heating were almost consistent with the texture data.Based on the above results,to reach 1/3 ripening degree,heating at 60? for 10min is a suitable way of abalone prefabrication.The purpose of the experiment was to study the quality change of abalone with four cooking methods including boilling-water cooking(BWC),steaming cooking(SC),microwave cooking(MC)and vacuum-sealed bag cooking(VSBC).The qualities of cooked abalone including mass loss rate,water holding capacity(WHC),the nutrient composition,texture characteristics,color properties and water distribution were investigated.The results revealed that the rate of cooking loss,SC,MC and VSBC samples were significantly lower than that of the BWC samples.SC samples had the highest WHC,followed by VSBC and MC samples.SC samples had the highest content of protein(76.54%,dry)and moisture content(75.81%).BWC and SC samples kept good amino acids composition compared with fresh abalone.Texture analysis showed that the tenderness and springiness of the SC,MC and VSBC samples were significantly better than those of the BWC samples.V-G staining results showed that the cooking of abalone muscle tissue was damaged in different degree,morphology of samples keep SC the most well,the organizational structure is the most serious destruction of BWC sample.Low field nuclear magnetic resonance(NMR)T2 relaxation assay showed that immobile water(A22)accounted for higher than 90%of the total area,and the trend of the changes of immobile water(A22)was consistent with WHC.The result of sensory evaluation had the same trend with indicators measured.Thus,SC could be a suitable cooking method for abalone.GC-MS analysis shows that the volatile flavor compounds in samples of different curing modes were detected by alcohols,aldehydes,ketones,acids,esters,aromatic hydrocarbons,nitrogen and sulfur compounds;the highest content of aldehydes and alcohols,the content accounted for more than 60%of the overall flavor of cooked abalone played a major role in the formation.According to all the indexes of this study,SC is more suitable for the processing of abalone muscle. |
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