Abstract: Objective: To explore the optimal sterilization process of canned abalone with sauce for ensuring its safety and maximizing its nutritional value, and then describe its rheological properties for providing a theoretical basis for quality assessment. Methods: The optimal sterilization process was explored by determining key quality indicators of canned abalone at various sterilization conditions. Meanwhile, the rheological properties of abalone were investigated by stress relaxation test and of sauce by static and dynamic rheological tests. Results: An obvious effect of different sterilization conditions on key quality indicators of canned abalone with sauce was observed. The optimal sterilization process was 12 min-12 min-12 min/121 ℃ (F121.1℃ = 3.6 min). The rheological properties of the canned abalone could be described by a dual Maxwell model during stress relaxation process. The sauce behaved as a kind of non-Newtonian fluid and revealed the properties of visco-elasticity and weak gel, and its rheological properties could be described by Cross equation. Conclusion: The determination of optimal sterilization process based on F-value for canned abalone can ensure its safety and maximize its nutritional value. The described rheological properties for this product can provide a theoretical basis for its quality assessment.

Key words: canned abalone, sauce, sterilization, F-value, rheology