Study on the effect of heat treatment on structural properties of Haliotis discus

ZHU Si-mi; SU Chen-fan; CHEN Li-jiao; HONG Jia-min

doi:10.13386/j.issn1002-0306.2013.24.076

ZHU Si-mi, SU Chen-fan, CHEN Li-jiao, HONG Jia-min. Study on the effect of heat treatment on structural properties of Haliotis discus[J]. Science and Technology of Food Industry, 2013, (24): 284-287. DOI: 10.13386/j.issn1002-0306.2013.24.076

Citation:

Study on the effect of heat treatment on structural properties of Haliotis discus

Graphical Abstract

Abstract

Abstract

With Haliotis discus as raw materia, the textural properties of Haliotis discus, the changes of Haliotis discus microstructural by heat treatment temperature and time were studied.Results showed that heat treatment temperature and time had a significant effect on Haliotis discus, whose organization structure differences were obvious.With the water blanching temperature of 85℃ for 40min, the processed gastropods uniform contraction of Haliotis discus muscle fibers was tightly packed.Results showed that the best heat treatment was blanching temperature of 85℃ for 40min.

FullText(HTML)

References (11)

Supplements (0)

Cited By

Science and Technology of Food Industry

Study on the effect of heat treatment on structural properties of Haliotis discus

Abstract

Catalog

Export File

Citation

Format

Content