Effect of salted condition on sensory quality of ready-to-use abalone

doi:10.13386/j.issn1002-0306.2012.24.051

Effect of salted condition on sensory quality of ready-to-use abalone[J]. Science and Technology of Food Industry, 2012, (24): 347-349. DOI: 10.13386/j.issn1002-0306.2012.24.051

Citation:

Effect of salted condition on sensory quality of ready-to-use abalone[J]. Science and Technology of Food Industry, 2012, (24): 347-349. DOI: 10.13386/j.issn1002-0306.2012.24.051

Citation:

Effect of salted condition on sensory quality of ready-to-use abalone[J]. Science and Technology of Food Industry, 2012, (24): 347-349. DOI: 10.13386/j.issn1002-0306.2012.24.051

Effect of salted condition on sensory quality of ready-to-use abalone

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In this paper haliotis discus hannai was salted and roasted to produce ready-to-use abalone. The experiments of moisture loss, color difference, texture and sensory quality of ready-to-use abalone were investigated to gain the best salted condition. The result showed that the best conditions of ready-to-use abalone’s appearance and taste flavour were gained when abalones were salted at 4℃ for 90min and then salted at 27℃ for 30min.

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Science and Technology of Food Industry

Effect of salted condition on sensory quality of ready-to-use abalone

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