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Article

Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris

1
School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
2
Riddet Institute, Palmerston North 4442, New Zealand
*
Author to whom correspondence should be addressed.
Author Norma Cecille Bagarinao’s original address: Department of Science and Technology-VIII, Palo 6501, Leyte, Philippines.
Foods 2020, 9(8), 1122; https://doi.org/10.3390/foods9081122
Received: 15 July 2020 / Revised: 12 August 2020 / Accepted: 12 August 2020 / Published: 14 August 2020
Canned pāua, Haliotis iris, is a premium New Zealand product that is exported to Asia. The objective of this research was to investigate the effects of ultrasound treatments on pāua texture, microstructure and in vitro protein digestibility. Whole pāua meat was ultrasound-treated (20 kHz, 464 ± 9 W) for 5 min in water (with or without subsequent soaking in water at 4 °C for 24 h) or ultrasound-treated in 1% actinidin enzyme solution. Post-treatment cooking of canned pāua was done in a water retort at 116 °C for 30 min. All ultrasound-treated cooked pāua yielded lower slice shear force values (SSFV) than untreated canned and cooked samples. The lowest SSFV was attained when ultrasound treatment in water was followed by soaking at 4 °C for 24 h. The increased tenderness of ultrasound-treated pāua could be linked to disintegration of myofibers and formation of gaps between myofibers, as observed through histological analysis and transmission electron microscopy. Collagenous fragmentation was also observed, particularly in pāua ultrasonicated in enzyme solution. Raw pāua was found to be more digestible in terms of free amino N released during in vitro digestion than all cooked samples. However, cooked ultrasound pre-treated pāua was more digestible than the control cooked sample. View Full-Text
Keywords: abalone; pāua; Haliotis iris; ultrasound; actinidin; texture; in vitro protein digestibility abalone; pāua; Haliotis iris; ultrasound; actinidin; texture; in vitro protein digestibility
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MDPI and ACS Style

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

AMA Style

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 Style

Bagarinao, Norma C.; Kaur, Lovedeep; Boland, Mike. 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

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