AI Article Synopsis
- The study examined how boiling different parts of abalone (adductor and transition part) at 80 °C affects their texture and digestibility over various times.
- Boiling the adductor initially increased its shear force and hardness for 6 minutes, but these values decreased after longer boiling times, while the transition part showed a quick decrease followed by stability in texture.
- The adductor had more myofibrillar proteins and less collagen compared to the transition part, explaining the variations in texture and digestive qualities between the two.
Article Abstract
Differences in texture and digestive properties of different parts in 80 °C-boiled abalone muscle (adductor and transition part) after different processing time were investigated. With the extension of boiling time, the shear force and hardness of adductor increased first (6 min) and then decreased (30 min and 240 min), while the two indexes of transition part dramatically decreased after boiling for 6 min and then maintained until 240 min. Meanwhile, for adductor, the degree of protein hydrolysis, protein digestibility, and peptide transport levels declined with the extension of boiling time; While for transition part, those protein digestion and transport indexes significantly decreased first (6 min and 30 min) and then increased (240 min). By contrast, the adductor contained higher myofibrillar proteins content but lower collagen content than the transition part, which contributed to the differences in texture and digestive properties of the boiled samples.
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| http://dx.doi.org/10.1016/j.foodchem.2022.134514 | DOI Listing |
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