Effects of boiling time on texture of Ruditapes philippinarum and characteristic of its boiled liquids

The effects of boiling time of R. philippinarum on crude proteins and total carbohydrates in the boiled liquids,as well as antioxidant activities of the liquids were investigated.TPA( Texture Profile Analysis) was applied for the determination of texture characteristic of boiled R.philippinarum.The results showed that the concentration of proteins and carbohydrates in the boiled solutions increased with increasing boiling time,6mg / m L and 181.1μg / m L when boiled 20 min,respectively. The hydroxyl radical and ABTS+· scavenging activities of the boiled solutions were higher than that of the unboiled,but the boiling time had no effects on the activities after R.philippinarum was boiled for 5min. Hardness,springiness,cohesiveness and chewiness of boiled R. philippinarum were significantly higher than that of the unboiled( p < 0.05),but the boiling time had no effects on them. The texture of R.philippinarum changed weakly after boiled for 5min indicated that it could be cooked for 5min in practice,and the boiled solution had proteins,carbohydrates and antioxidant substances,which could be suitable for further processing.