School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.
National Engineering Research Center of Seafood; Sub-center for Shellfish, National Research & Development Center for Aquatic Product Processing, Dalian, People's Republic of China.
J Texture Stud. 2018 Oct;49(5):503-511. doi: 10.1111/jtxs.12354. Epub 2018 Aug 22.
The effects of temperature/time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai) meat with the same myofibril extraction rate (60-66.7%) were investigated. The abalone samples were categorized into control and four treatment groups of different heating temperature/heating time combinations as 50°C/120 min, 60°C/10 min, 70°C/5 min, and 80°C/2 min, respectively. Compared to the control samples, the abalone samples heated at 60°C/10 min were the most tender (minimum shear force). It is clear that a sharp reduction in hardness was observed in heat treated abalone meat samples, compared to the raw samples. Nuclear magnetic resonance (NMR) showed that the water distribution pattern in abalone samples changed as they were experiencing different heat treatments. Particularly, the immobilized water components in samples heated at 60°C/10 min increased significantly. The textural properties of these samples evaluated after an 80 s-reheating by microwave were of superior quality. It is concluded that the optimal condition for pretreatment abalone was 60°C/10 min, which could significantly improve the textural properties of preprocessed abalones.
Ready-to-eat foods can either be consumed directly, or further prepared according to consumers' preference. They are processed and packed following scientifically defined criteria to meet ready-to-eat requirements. For consumers, the quality of the food is one of the most important factors affecting purchasing decisions. Pretreatment through heating plays a key role in determining the eating quality of the product. Our study investigated the effects of pretreatment temperature and time on the food quality. These findings will establish optimal conditions for pretreating abalone to develop high-quality ready-to-eat food products.
本研究考察了在相同肌原纤维提取率（60-66.7%）下，不同温度/时间预处理对鲍鱼（Haliotis discus hanai）肉质地和微观结构的影响。将鲍鱼样品分为对照组和 4 个不同加热温度/加热时间组合的处理组，分别为 50°C/120min、60°C/10min、70°C/5min 和 80°C/2min。与对照组相比，60°C/10min 加热的鲍鱼最嫩（最小剪切力）。显然，与生样相比，热处理后的鲍鱼肉质硬度明显降低。核磁共振（NMR）显示，鲍鱼样品在经历不同的热处理时，其水分分布模式发生了变化。特别是，在 60°C/10min 加热的样品中，固定水成分显著增加。经 80s 微波再加热后对这些样品进行的质地评价显示，其质地特性具有优异的品质。研究结论认为，预处理鲍鱼的最佳条件为 60°C/10min，可显著改善预处理鲍鱼的质地特性。
即食食品可直接食用，也可根据消费者的喜好进一步加工。它们是按照科学定义的标准进行加工和包装的，以满足即食要求。对于消费者而言，食品质量是影响购买决策的最重要因素之一。加热预处理在决定产品食用质量方面起着关键作用。本研究调查了预处理温度和时间对食品质量的影响。这些发现将为开发高质量的即食鲍鱼产品确定最佳的预处理条件。
