The Influence of Different Processing Methods on the Quality of Abalone
Use commercially available fresh abalone as raw material to prepare black edged abalone,golden abalone,freeze-dried abalone,and sun dried abalone through different processing techniques.Qualitative and quantitative analysis of its basic nutritional components and hydrolyzed amino acid content,as well as its water holding capacity,pH,texture,and color difference characteristics were conducted using equipment such as amino acid analyzer and texture analyzer.The results showed that air dried abalone had the best water holding capacity,with a thawing juice loss rate of-0.52％±0.03％and a cooking loss rate of 10.80％±0.61％.The pH of dried abalone was the highest(pH 6.83±0.01),and there was no significant difference among black edged abalone,golden abalone,and freeze-dried abalone.After rehydration,the moisture of air dried abalone was the lowest(63.01％±1.56％),and the rehydration performance was poor.Freeze dried abalone had better rehydration performance,and there was no significant difference in the content of water,crude protein,fat,and ash compared to golden abalone.Regardless of the drying method,the content of amino acids significantly decreased after drying,with significant differences in the content of aspartic acid(Asp),glutamic acid(Glu),glycine(Gly),lysine(Lys),and arginine(Arg).The hardness(50.70±2.6)and chewiness(18.53±0.85)of dried abalone were the highest,while the hardness(17.25±1.3)and chewiness(4.81±0.19)of freeze-dried abalone were the lowest.The L*,a*,and b*values of freeze-dried abalone after rehydration were significantly higher than those of golden abalone,black edged abalone,and sun dried abalone.This study provides a certain theoretical reference for the research and development of abalone processing methods.
NETL
NSTL
万方数据
