Quality changes and optimization of different abalones during heat processing

The quality changes of four kinds of abalone sample during high temperature treatment was studied, and processing technic was optimized. Abalones were heated at 100, 110, 120, 130 ℃ for different time intervals and cooking loss, color, elasticity were tested to investigate the quality change rules.The results showed cooking loss increased with the temperature and time rising.The cooking loss of cooked abalone was the smallest and the next was frozen cooked abalone. The color difference ( ΔE) also tended to increase with temperature and time and the color change of the frozen fresh abalone was most significant.The trend of elasticity first increased and then decreased with increasing time, abalones got the best elasticity when heated under 100 ℃ for 30 min, except frozen abalone.In general, during heat processing, temperature and time couldn't be too high and too long.What's more, the quality of cooked abalone and frozen cooked abalone after processing was much better than fresh or frozen abalone.