Effects of Heating on the Chemical Constituents and Physical Properties of Small Abalone Meat

• Main Author: 蔡峻宇
• Other Authors: 邱思魁
• Format: Others
• Language: zh-TW
• Published: 2000
• Online Access: http://ndltd.ncl.edu.tw/handle/16892456188827022536

碩士 === 國立海洋大學 === 食品科學系 === 88 === The purpose of this study was to investigate the changes in chemical constituents and physical properties of small abalone meat as influenced by heating condition. The sensory attributes of the cooked meat were also evaluated as well. During heating at 80℃ for 10-120min, the meat weight and width decreased slightly, but the meat length remained unchanged. About 6﹪of moisture lost after heating. Hunter L, a, and b values changed considerably, while the browning index (E value) increased gradually with heating time. The toughness of meat increased slightly after heating, but a marked reduction in collagen content was observed after elongated heating. The total amount of free amino acids (FAA) in all heated meats became higher than that in raw meat, mainly associated with the increase of taurine (Tau), glycine (Gly), and arginine (Arg). The total amount of ATP and related components (ARC) increased slightly after heating for 10 min, but decreased by 12﹪after 120 min of heating. From the results of acceptance test, most of the sensory attributes could be significantly improved when the meats were cooked for longer time. The sample heated at 98℃ for 10-120min decreased the meat weight about 21﹪. The meat length and widthwere also decreased. About 10﹪of moisture was lost after heating. Changes in E value and other color indexes were significant as compared with those in the samples heated at 80℃. The toughness of meat became higher at the first 20 min of heating, but decreased thereafter. The collagen content declined gradually with heating time. The total FAA of the sample heated for 10 min decreased by 19﹪, but only 3 ﹪was found in the sample heated for 120 min. The total amount of ARC changed little during heating. Results of acceptance test showed that only aroma was significantly different among the cooked samples. The acceptance of aroma became better as the heating time was longer. When sealed with 1﹪NaCl in a can and heated at 121℃ for 40-90min, the meat significantly decreased in meat weight, length, and width, especially the meat weight decreased to less than half of raw meat. The moisture content, however, hardly changed after heating. The changes in levels of the color indexes were similar to those of the samples heated at 80 and 98℃, except the rise of Hunter b value was more pronounced. The meat toughness and collagen content declined sharply after heating. The total amounts of FAA and ARC decreased markedly, and the loss was more than half of the initial amount. The results of acceptance test showed that only the attribute of aroma was significantly better as compared with the sample heated at 80℃ for 10min. There was no significant effect on chemical constituents and physical properties of the meat heated at 121℃ when citric acid, polyphosphate, and calcium chloride were added.