Effect of thermal treatment on the texture and microstructure of abalone muscle (Haliotis discus)

Beiwei Zhu, Xiuping Dong, Liming Sun, Guihua Xiao, Xuejiao Chen, Yoshiyuki Murata, Chenxu Yu

Research output: Contribution to journalArticlepeer-review

42 Citations (Scopus)


The texture and microstructure of edible abalone meats were studied during heat treatments from 50 to 100°C for 60 min. No increase in extractable soluble collagen content was observed below 80°C, but a 9-fold increase was observed at 100°C. SDS-PAGE showed that extractable myosin heavy chains and paramyosin contents reduced significantly at 80°C, and disappeared completely at 100°C. The shear force increased slowly from 50 to 70°C, but relaxed back to the initial level at 100°C. Rapid reduction of hardness was observed at 50°C, minimum hardness was obtained at 100°C. Springness, cohesiveness, chewiness, and resilience were enhanced to maximum levels at 70, 90, 70, and 90°C, respectively. Optical micrographs and transmission electron microscope showed a significant increase of intermyofibrillar gaps at 90°C and broken fibers at 100°C. Results suggested that 80°C might be a suitable temperature to produce ready-to-eat abalone products.

Original languageEnglish
Pages (from-to)1467-1473
Number of pages7
JournalFood Science and Biotechnology
Issue number6
Publication statusPublished - Dec 2011


  • edible abalone meat
  • heat treatment
  • histological structure
  • protein denaturation
  • texture

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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