Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris

Abstract

Canned pāua, Haliotis iris, is a premium New Zealand product that is exported to Asia. The objective of this research was to investigate the effects of ultrasound treatments on pāua texture, microstructure and in vitro protein digestibility. Whole pāua meat was ultrasound-treated (20 kHz, 464 ± 9 W) for 5 min in water (with or without subsequent soaking in water at 4 °C for 24 h) or ultrasound-treated in 1% actinidin enzyme solution. Post-treatment cooking of canned pāua was done in a water retort at 116 °C for 30 min. All ultrasound-treated cooked pāua yielded lower slice shear force values (SSFV) than untreated canned and cooked samples. The lowest SSFV was attained when ultrasound treatment in water was followed by soaking at 4 °C for 24 h. The increased tenderness of ultrasound-treated pāua could be linked to disintegration of myofibers and formation of gaps between myofibers, as observed through histological analysis and transmission electron microscopy. Collagenous fragmentation was also observed, particularly in pāua ultrasonicated in enzyme solution. Raw pāua was found to be more digestible in terms of free amino N released during in vitro digestion than all cooked samples. However, cooked ultrasound pre-treated pāua was more digestible than the control cooked sample.

Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein

“…Thawing loss was determined as previously described [ 18 ]. Before thawing, the fish sausage was accurately weighed.…”

Methods for improving meat protein digestibility in older adults

“…Ultrasound can promote protein hydrolysis by inducing alterations in protein structure, resulting in the exposure of enzyme cleavage sites and thereby increased protein digestibility [117]. Bagarinao et al (2020) reported that raw ultrasound-treated samples (in water or enzyme solution) showed degradation of the muscle fibers and exhibited an expansion of the extracellular spaces [118].…”

“…obvious in samples ultrasonicated in an enzyme solution [118]. The main method to improve protein digestion with ultrasound treatment is to soak the meat in water and apply ultrasound, which can cause cavitation effects leading to muscle myofilament collapse, a reduction in the myofibrillar protein size, and hydrolysis of the meat protein (Fig.…”

Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp

“…Dried shrimp are unpopular with the elderly, children, and others with weak chewing abilities, because they are hard and difficult to chew 6‐8 . Many previous studies have shown that meat jerky with high hardness tends to be difficult to digest, whereas digestibility significantly increases after tenderization 9‐12 . Therefore, it is essential to explore methods of tenderizing dried shrimp to improve its chewiness and digestibility.…”

“…[6][7][8] Many previous studies have shown that meat jerky with high hardness tends to be difficult to digest, whereas digestibility significantly increases after tenderization. [9][10][11][12] Therefore, it is essential to explore methods of tenderizing dried shrimp to improve its chewiness and digestibility.…”