Effect of Different Cooking Methods on the Quality of Pre-Cooked Abalone (Haliotis discus hanai)

doi:10.7506/spkx1002-6630-201803011

Abstract

Abstract: The purpose of the experiment was to explore the quality change of abalone with four cooking methods, namely boiling-water cooking (BWC), steam cooking (SC), microwave cooking (MC) and vacuum-sealed bag cooking (VSBC). The quality indicators of cooked abalone including mass loss percentage, water-holding capacity (WHC), nutrient composition, texture characteristics, color properties and water distribution were investigated. The results revealed that the cooking loss percentages of SC, MC and VSBC samples were significantly lower than that of BWC samples. SC samples had the highest WHC, followed by VSBC and MC samples. SC samples possessed the highest protein (76.54%) and moisture content (78.90%). BWC and SC samples maintained better amino acid composition when compared with fresh abalone. Texture analysis showed that the tenderness and springiness of SC, MC and VSBC samples were significantly better than those of BWC samples. Low field nuclear magnetic resonance (NMR) transverse relaxation time (T2) measurement showed that immobile water (A22) accounted for higher than 90% of the total area, and the changing trend of immobile water (A22) of SC, MC and VSBC samples was consistent with WHC. Sensory evaluation showed the same trend to the measured indicators. Thus, SC could be a more suitable cooking method for abalone.

Key words: cooking methods, Haliotis discus hanai, nutrient, texture, immobile water

CLC Number:

TS254.4

WANG Yang, LIU Wentao, PAN Jinfeng, JIANG Pengfei, ZHANG Xiaofang, QIN Lei, DONG Xiuping. Effect of Different Cooking Methods on the Quality of Pre-Cooked Abalone (Haliotis discus hanai)[J]. FOOD SCIENCE, 2018, 39(3): 69-75.

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Effect of Different Cooking Methods on the Quality of Pre-Cooked Abalone (Haliotis discus hanai)

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