2013
DOI: 10.2983/035.032.0113
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Why is Abalone So Chewy? Structural Characterization and Relationship to Textural Attributes

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Cited by 15 publications
(9 citation statements)
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“…A recent study by Øiseth et al (2013) showed differences in the distribution and occurrence of collagen in the foot tissue related to diet, with wild abalone (macroalgal diet) having markedly larger collagen rich areas than their farmed counterparts (formulated feed). Collagen content has also been shown to correlate with muscle toughness (Øiseth et al, 2013;Ushio et al, 1993), with formulated feed fed abalone often described as having a crisp rather than chewy texture. Although not measured directly in this study, the reduced canning weight loss for abalone fed formulated feed and associated increased yield may also be related to reduced collagen content of the meat and subsequent reduced loss of gelatinised collagen to the cooking water.…”
Section: Dietary Treatmentmentioning
confidence: 95%
“…A recent study by Øiseth et al (2013) showed differences in the distribution and occurrence of collagen in the foot tissue related to diet, with wild abalone (macroalgal diet) having markedly larger collagen rich areas than their farmed counterparts (formulated feed). Collagen content has also been shown to correlate with muscle toughness (Øiseth et al, 2013;Ushio et al, 1993), with formulated feed fed abalone often described as having a crisp rather than chewy texture. Although not measured directly in this study, the reduced canning weight loss for abalone fed formulated feed and associated increased yield may also be related to reduced collagen content of the meat and subsequent reduced loss of gelatinised collagen to the cooking water.…”
Section: Dietary Treatmentmentioning
confidence: 95%
“…Hence, this study focused on investigating the textural changes of the abalone meat during heat treatment in the range of 50–80°C. Only a few researches have reported the relationship between texture and structure of abalone meat (Øiseth, Delahunty, Cochet, & Lundin, ), and relationships between the microstructure and textural sensory properties remain to be fully explored.…”
Section: Introductionmentioning
confidence: 99%
“…Only a few researches have reported the relationship between texture and structure of abalone meat (iseth, Delahunty, Cochet, & Lundin, 2013), and relationships between the microstructure and textural sensory properties remain to be fully explored.…”
mentioning
confidence: 99%
“…Muscular cells are mainly fibrils, sarcoplasm, and the connective tissue, specifically collagen [50]. The principal structural factors that affect Effect of drying temperature on color differences (Δ ), chromaticity coordinates * , * , and * (whiteness or brightness, redness/greenness, and yellowness/blueness), and nonenzymatic browning (NEB × 10 −2 ) of fresh and rehydrated abalone.…”
Section: Texture Profile Analysis (Tpa)mentioning
confidence: 99%