Physicochemical Factors of Abalone Quality: A Review

Brown, Malcolm R.; Sikes, Anita; Elliott, Nicholas; Tume, R.K.

doi:10.2983/0730-8000(2008)27[835:pfoaqa]2.0.co;2

Cited by 38 publications

(27 citation statements)

References 39 publications

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“…It is feasible that the increased inclusion of the energy dense formulated feed into the diet led to increased glycogen stores resulting in elevated water retention during processing. Furthermore, the extended thermal processing during the canning process leads to the conversion of collagen to water-soluble gelatin (Brown et al, 2008;Gao et al, 2001). A recent study by Øiseth et al (2013) showed differences in the distribution and occurrence of collagen in the foot tissue related to diet, with wild abalone (macroalgal diet) having markedly larger collagen rich areas than their farmed counterparts (formulated feed).…”

Section: Dietary Treatmentmentioning

confidence: 96%

“…Elevated meat yields associated with increasing levels formulated feed in the diet appear to be determined by a combination of increased initial meat yield and the subsequent reduced processing losses. Brown et al (2008) suggest weight loss associated with the canning of abalone is the result of the loss of water and water-soluble components. Glycogen, which is the major form of energy storage, can contribute up to 40% of the foot muscle on a dry weight basis (Braid et al, 2005;Fluckiger et al, 2011;Watanabe et al, 1992) and is known to bind water at a proportion of 2-4 g of water per gram of glycogen dependent on molecule size (Przybylski et al, 2006).…”

Section: Dietary Treatmentmentioning

confidence: 98%

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The effect of macroalgal, formulated and combination diets on growth, survival and feed utilisation in the red abalone Haliotis rufescens

2015

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Section: Dietary Treatmentmentioning

confidence: 96%

Section: Dietary Treatmentmentioning

confidence: 98%

The effect of macroalgal, formulated and combination diets on growth, survival and feed utilisation in the red abalone Haliotis rufescens

2015

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“…Based on the report of Fluckiger et al (2011), abalone is rich in glycogen, the major energy source of abalone. Post-mortem glycolysis accounted for the decrease in pH of abalone during the initial storage period (Brown et al, 2008). Meanwhile, enzymatic proteolysis would contribute to the increase in pH of abalone muscle during the prolonged storage period (Ashie and Simpson, 1997).…”

Section: Resultsmentioning

confidence: 99%

Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

Lee

Hong

2016

FSTR

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This study investigated the effects of pressure level, holding time, and storage period on the physicochemical properties of chilled abalone. Pressure level and storage period had a significant effect on the qualities of abalone, while the impact of holding time was negligible compared to those of pressure level and storage period. Pressurization at 400_ 500 MPa had the potential advantage to extend shelf-life of abalone to more than 15 days, while quality modifications were noticeably identified. Moderate pressurization (< 200 MPa) had no effect on the shelf-life of abalone. The optimal processing condition was 200 _ 300 MPa at which the shelf-life of abalone could be extended to around 10 days with minimizing quality modification. Although, the mechanisms involved in shelf life extension and quality modification of pressurized abalone were not fully understood, the present study demonstrated the potential application of high pressure in the abalone industry.Keywords: abalone, high pressure, surface response methodology, physicochemical, shelf-life IntroductionAbalone has a long history as a major marine source of consumption in East Asia. In recent years, abalone has become a highly valuable sea product worldwide due to its nutritional advantages. Despite the limited harvest of wild abalone, explosive consumer demand triggered abalone production via farming. It was generally reported that abalone has high lethality and mortality, and the shelf life of chilled abalone muscle is very limited (~3 days), which accounted for the majority of economic damage to abalone farming (Chiou et al., 2002;Braid et al., 2005;Jo et al., 2014). Although, freezing or drying techniques have been adopted to extend the shelf life of abalone, these products manifested quality modifications against chilled products. Strategies regarding how to extend the shelf life of abalone under chilled condition are necessary.Traditionally, freezing and drying have been adopted to preserve abalone for long-term storage. However, these processes also caused textural modifications, which were seen by consumers as lowering product quality. To extend the shelf life of abalone under chilled state, therefore, application of high pressure processing has been recommended. Briones et al. (2010) reported that pressurized abalone at 500 _ 550 MPa extended the shelf life of abalone to longer than 65 days. However, the authors also observed the quality modifications of abalone after high pressure processing (Briones-Lebarca et al., 2012).Based on our previous study (Jo et al., 2014), more than 300 MPa (3 min holding time) was required to achieve the pasteurization effect of chilled abalone, and the shelf-life of abalone could be extended for 10 days via 300 MPa pressurization.Still, protein denaturation was also found the pressurized abalone at higher than 300 MPa. Actually, increasing holding time is an alternate parameter contributing to the shelf-life of abalone in high pressure processing, although the impact of holding time on the shelf life of abalone wa...

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“…Abalones are highly perishable molluscan shellfish known for their distinctive firm and crisp raw texture (Brown and others ). Abalone meat may be categorized as foot or adductor muscle (Fallu ), with foot meat typically containing higher quantities of collagen and pigment than the naturally tender, white adductor meat (Olaechea and others ; Allen and others ).…”

Section: Introductionmentioning

confidence: 99%

“…Abalone meat may be categorized as foot or adductor muscle (Fallu ), with foot meat typically containing higher quantities of collagen and pigment than the naturally tender, white adductor meat (Olaechea and others ; Allen and others ). Whiter abalone meat is more desirable to consumers but can be hard to achieve in farm‐raised abalone fed algal diets, resulting in the need for trimming or chemical bleaching of the meat (Oakes and Ponte ; Allen and others ; Brown and others ). Common processes to extend abalone shelf‐life include canning, drying, and freezing, which are economical but can negatively affect physical quality of the meat.…”

Section: Introductionmentioning

confidence: 99%

Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens)

Hughes

Greenberg

Yang

et al. 2014

Journal of Food Science

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High-pressure processing (HPP) is used to increase meat safety and shelf-life, with conflicting quality effects depending on rigor status during HPP. In the seafood industry, HPP is used to shuck and pasteurize oysters, but its use on abalones has only been minimally evaluated and the effect of rigor status during HPP on abalone quality has not been reported. Farm-raised abalones (Haliotis rufescens) were divided into 12 HPP treatments and 1 unprocessed control treatment. Treatments were processed pre-rigor or post-rigor at 2 pressures (100 and 300 MPa) and 3 processing times (1, 3, and 5 min). The control was analyzed post-rigor. Uniform plugs were cut from adductor and foot meat for texture profile analysis, shear force, and color analysis. Subsamples were used for scanning electron microscopy of muscle ultrastructure. Texture profile analysis revealed that post-rigor processed abalone was significantly (P < 0.05) less firm and chewy than pre-rigor processed irrespective of muscle type, processing time, or pressure. L values increased with pressure to 68.9 at 300 MPa for pre-rigor processed foot, 73.8 for post-rigor processed foot, 90.9 for pre-rigor processed adductor, and 89.0 for post-rigor processed adductor. Scanning electron microscopy images showed fraying of collagen fibers in processed adductor, but did not show pressure-induced compaction of the foot myofibrils. Post-rigor processed abalone meat was more tender than pre-rigor processed meat, and post-rigor processed foot meat was lighter in color than pre-rigor processed foot meat, suggesting that waiting for rigor to resolve prior to processing abalones may improve consumer perceptions of quality and market value.

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Physicochemical Factors of Abalone Quality: A Review

Cited by 38 publications

References 39 publications

The effect of macroalgal, formulated and combination diets on growth, survival and feed utilisation in the red abalone Haliotis rufescens

The effect of macroalgal, formulated and combination diets on growth, survival and feed utilisation in the red abalone Haliotis rufescens

Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens)

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