Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sample Treatments
2.3. Analyses of Control and Treated Pāua Samples
2.3.1. pH Measurements
2.3.2. Differential Scanning Calorimetry (DSC)
2.3.3. Cook Loss (%)
2.3.4. Microstructure Analysis Using Verhoeff-Van Gieson Staining (VVG)
2.3.5. Ultrastructure Analysis Using Transmission Electron Microscopy (TEM)
2.3.6. Texture Analysis
2.3.7. In Vitro Static Oral-Gastro-Small-Intestinal Digestion
2.4. Statistical Analysis
3. Results
3.1. Texture Measurements on Canned Pāua
3.2. Microscopy
3.2.1. The Microstructure of Raw and Cooked Pāua Muscle
3.2.2. Ultrastructure of Raw and Cooked Pāua Muscle
3.3. pH, Cook Loss, Total Nitrogen Content and Thermal Properties
3.4. In Vitro Gastro-Small Intestinal Digestibility
3.4.1. Ninhydrin Assay
3.4.2. SDS-PAGE
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Samples | pH of Abalone | Total Nitrogen (%) of Abalone | Cook Loss (%) |
---|---|---|---|
Control raw | 6.05 ± 0.13 b | 3.06 ± 0.14 a | - |
Control cooked | 6.63 ± 0.02 a | 2.49 ± 0.24 c | 6.55 ± 0.23 a |
Ultrasound pre-treated cooked | 6.68 ± 0.10 a | 2.72 ± 0.08 b | 9.14 ± 2.89 a |
p value | <0.001 | <0.001 | 0.196 |
Digestion Time (min) | Soluble Nitrogen (%) | ||
---|---|---|---|
Control Raw | Control Cooked | Ultrasound Cooked | |
2 | 34.09 ± 3.4 a | 18.06 ± 5.10 b | 15.23 ± 1.07 b |
30 | 46.84 ±5.35 a | 33.90 ± 3.73 ab | 25.49 ± 9.83 b |
60 | 52.79 ± 5.82 a | 42.03 ± 7.98 a | 36.61 ± 10.57 a |
70 | 66.65 ± 4.73 a | 62.10 ± 4.89 ab | 50.97 ± 6.96 b |
120 | 72.49 ± 6.83 a | 75.82 ± 8.38 a | 68.15 ± 3.46 a |
180 | 84.72 ± 11.82 a | 76.21 ± 6.52 a | 74.73 ± 4.13 a |
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Bagarinao, N.C.; Kaur, L.; Boland, M. Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris. Foods 2020, 9, 1122. https://doi.org/10.3390/foods9081122
Bagarinao NC, Kaur L, Boland M. Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris. Foods. 2020; 9(8):1122. https://doi.org/10.3390/foods9081122
Chicago/Turabian StyleBagarinao, Norma Cecille, Lovedeep Kaur, and Mike Boland. 2020. "Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris" Foods 9, no. 8: 1122. https://doi.org/10.3390/foods9081122