Rheological properties and structural changes in steamed and boiled abalone meat.

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  • GAO XIN
    Department of Food Science and Technology, Tokyo University of Fisheries
  • TASHIRO YURI
    Department of Food Science and Technology, Tokyo University of Fisheries
  • OGAWA HIROO
    Department of Food Science and Technology, Tokyo University of Fisheries

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Changes in tissue structures, rheological properties, and water content of abalone meat were studied in relation to boiling and steaming time. The adductor muscle of abalone Haliotis discus, which was removed directly from the shell, was boiled or steamed for 1 h, 2 h, and 3 h. When observed under a light microscope and by scanning electron microscopy, structural changes in the myofibrils were greatest in the boiled abalone meat compared with the steamed meat. When heating time was increased from 1 h to 3 h, the instantaneous modulus E0 of boiled abalone meat decreased gradually with increased heating time, whereas the E0 of steamed abalone meat was reduced when heated for 2h. When heated for 1 h, the relaxation time of steamed abalone meat was much longer than that of boiled meat. There were no significant changes in the relaxation time of abalone meat among the different boiling times, but the relaxation time of steamed abalone meat was reduced gradually with increasing heating times. The study's results confirmed that the difference in rheological properties between the boiled and steamed meats was due mainly to the denaturation level of myofibrils when heated for 1 h, as well as due to the changes in water and solid content and the manner in which the inner water was exchanged after heating time was increased from 1 h to 3 h.

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