Research on Improving the Thermal Processing Quality of Gastropod Muscles of Frozen Abalone Based on Composite Water-Retaining Agents
To study the effect of complex water retention agents on the thermal processing quality of frozen abalone gastropod muscle,taking frozen abalone gastrocnemius muscle as the research object,using alginose,BL water retention agent,tapioca starch,sodium chloride and pure water as the factors,and mass loss rate and hardness as the response values,we designed the mixing optimization test using the D-Optional method to optimize the proportion of each formula of the composite water retention agent,and analyzed the changes in protein composition of myofibrillar proteins after the tenderization treatment.The results showed that the best ratio of composite water retainer was 4 g/100 g of alginate,2.51 g/100 g of BL water retainer,25 g/100 g of tapioca starch,65.49 g/100 g of ultrapure water,and 3 g/100 g of sodium chloride.Microstructural analysis showed that the myofibrils of abalone gastrocnemius muscle were swollen,arranged in a more orderly and structurally complete manner after treatment,and the degradation of myosin heavy chain and paramyosin,which constituted and the myofibrillar proteins,was reduced.The composite water retention agent has certain tenderizing effect on frozen abalone gastrocnemius muscle,and the experiment can provide theoretical basis for the quality improvement and deep processing of abalone gastrocnemius muscle.
abalonetenderizationresponse surface optimizationmyofibrillar protein