Analysis of muscle nutrient, protein composition and microstructure of quick-frozen disk abalone Haliotis discus hannai
YIN Leili1,2,3, ZHOU Fen1,2,3, ZHENG Yao1,2,3, YAO Linyan1, WANG Xichang1,2,3*
1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2.Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; 3.Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
Abstract: The proximate composition, amino acid content, protein distribution and microstructure analysis of quick-frozen shelling and gutting disk abalone Haliotisdiscushannai weighting (11.42 g±0.29 g) were investigated to explore the nutrient and texture characteristics of frozen abalone. The nutrient analysis showed that there was over 80% of moisture in the frozen abalone muscle, and significantly higher crude protein content in the adductor than that in the pedal muscle (P<0.05), without significant difference in crude fat content (P>0.05), lower than that in other aquatic products. Amino acid analysis revealed that the amino acid content was significantly higher in adductor than that in the pedal muscle (P<0.05), both parts being rich in lysine and threonine. SDS-PAGE analysis showed that the water-soluble protein and collagen were similarly distributed in the two parts. However, there was difference in the distribution of myofibrillar proteins, visible band in the range of relative molecular mass 75 000-180 000 in only adductor. Under a light microscope, the fibers of adductor were arranged in a staggered manner, with short fibers and small gaps. However, the pedal muscle was arranged in parallel manner, with thick fiber and large gap. The findings indicated that the adductor muscle of quick-frozen abalone as a good source of protein intake was superior to the pedal part in terms of nutrients, amino acid content and muscle tenderness.
2020, Vol. 35 
