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

Food Science and Biotechnology

Volumn 20, Issue 6, 2011, Pages 1467-1473

  Zhu, Beiwei ^a   Dong, Xiuping ^a   Sun, Liming ^a   Xiao, Guihua ^a   Chen, Xuejiao ^a   Murata, Yoshiyuki ^b   Yu, Chenxu ^c  

^a DALIAN POLYTECHNIC UNIVERSITY   (China)

^b OKAYAMA UNIVERSITY   (Japan)

^c Iowa State University of Science and Technology   (United States)

Author keywords

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

Indexed keywords

BROKEN FIBERS; COLLAGEN CONTENT; HALIOTIS; HISTOLOGICAL STRUCTURE; MYOSIN HEAVY CHAIN; OPTICAL MICROGRAPHS; PROTEIN DENATURATION; RAPID REDUCTION; READY-TO-EAT; SDS-PAGE; SHEAR FORCE; TRANSMISSION ELECTRON MICROSCOPE;

HARDNESS; LIGHT TRANSMISSION; SHELLFISH; TEXTURES; TRANSMISSION ELECTRON MICROSCOPY;

HEAT TREATMENT;

HALIOTIDAE; HALIOTIS DISCUS;

EID: 84862962843     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0203-6     Document Type: Article

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