Abstract:

In order to establish optimal conditions for the rehydration of cold air-dried abalone, changes in nutrient contents,
sensory characteristics, texture properties, and rheological parameters were investigated in comparison to naturally airdried
abalone during the rehydration process. Results showed that during the rehydration process, proximate components
of both cold air-dried and naturally air-dried abalone were significantly reduced compared with fresh abalone; however, the
contents of all these compounds were higher in cold air-dried abalone than in naturally air-dried abalone. In comparison with
the naturally dried sample, muscle fibers of cold-dried abalone were more uniform with smaller gaps and more compact
structure. In addition, rheological parameters such as hardness, flexibility, cohesiveness, and chewiness were superior to
those of naturally dried samples. Overall, cold air-dried sample is more nutritious with better texture after rehydration.

Key words: dry abalone, water restoration, tissue structure, rheological properties