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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:foods9081122. [PMID: 32824048 PMCID: PMC7466270 DOI: 10.3390/foods9081122] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/12/2020] [Accepted: 08/12/2020] [Indexed: 11/17/2022] Open
Abstract
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.
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Affiliation(s)
- Norma Cecille Bagarinao
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand;
- Riddet Institute, Palmerston North 4442, New Zealand;
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand;
- Riddet Institute, Palmerston North 4442, New Zealand;
- Correspondence: ; Tel.: +64-6951-7261
| | - Mike Boland
- Riddet Institute, Palmerston North 4442, New Zealand;
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Chen J, Cao W, Wei P, Li T, Weng W. Speciation transformation of arsenic in abalone viscera hydrolysate fraction: In vitro digestion and in vivo metabolism. Food Res Int 2019; 123:340-345. [PMID: 31284984 DOI: 10.1016/j.foodres.2019.04.062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/18/2019] [Accepted: 04/27/2019] [Indexed: 10/26/2022]
Abstract
Speciation transformation of arsenic in the abalone viscera hydrolysate fraction (AVHF) was evaluated using in vitro and in vivo methods to determine its safety given that AVHF is rich in arsenic. The dimethylarsinic acid (DMA) proportion and some free amino acid contents increased, whereas arsenobetaine (AB) proportion decreased when AVHF was digested by pepsin. However, molecular weight distribution was unchanged, and no obvious changes were found in the intestinal medium. In the single-dose experiment, the AB concentration on the mouse plasma rapidly increased, which reached up to 12.53 ng/mL in 2 h after the administration of AVHF (10 g/kg body weight) and reduced to half of the maximum at 8 h after administration. Furthermore, alanine (Ala) content in the urine of mice increased at 8 h after AVHF administration, suggesting that Ala might be chelated with arsenic and could not be absorbed well. Long-term experiments showed that AB was not accumulated in mice tissue/organ. However, some AB could be converted into DMA, which was mainly accumulated in mice hair. The in vivo experiments also suggested that the AVHF is safe as health food.
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Affiliation(s)
- Jun Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Wenqi Cao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Peixiao Wei
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ting Li
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Wuyin Weng
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China.
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Dong X, Hou Y, Wang Y, Xu X, Wang K, Zhao M, Prakash S, Yu C. Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai). J Texture Stud 2018; 49:503-511. [PMID: 30044893 DOI: 10.1111/jtxs.12354] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 07/03/2018] [Accepted: 07/10/2018] [Indexed: 11/28/2022]
Abstract
The effects of temperature/time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai) meat with the same myofibril extraction rate (60-66.7%) were investigated. The abalone samples were categorized into control and four treatment groups of different heating temperature/heating time combinations as 50°C/120 min, 60°C/10 min, 70°C/5 min, and 80°C/2 min, respectively. Compared to the control samples, the abalone samples heated at 60°C/10 min were the most tender (minimum shear force). It is clear that a sharp reduction in hardness was observed in heat treated abalone meat samples, compared to the raw samples. Nuclear magnetic resonance (NMR) showed that the water distribution pattern in abalone samples changed as they were experiencing different heat treatments. Particularly, the immobilized water components in samples heated at 60°C/10 min increased significantly. The textural properties of these samples evaluated after an 80 s-reheating by microwave were of superior quality. It is concluded that the optimal condition for pretreatment abalone was 60°C/10 min, which could significantly improve the textural properties of preprocessed abalones. PRACTICAL APPLICATIONS Ready-to-eat foods can either be consumed directly, or further prepared according to consumers' preference. They are processed and packed following scientifically defined criteria to meet ready-to-eat requirements. For consumers, the quality of the food is one of the most important factors affecting purchasing decisions. Pretreatment through heating plays a key role in determining the eating quality of the product. Our study investigated the effects of pretreatment temperature and time on the food quality. These findings will establish optimal conditions for pretreating abalone to develop high-quality ready-to-eat food products.
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Affiliation(s)
- Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood; Sub-center for Shellfish, National Research & Development Center for Aquatic Product Processing, Dalian, People's Republic of China
| | - Yawen Hou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood; Sub-center for Shellfish, National Research & Development Center for Aquatic Product Processing, Dalian, People's Republic of China
| | - Yang Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood; Sub-center for Shellfish, National Research & Development Center for Aquatic Product Processing, Dalian, People's Republic of China
| | - Xianbing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood; Sub-center for Shellfish, National Research & Development Center for Aquatic Product Processing, Dalian, People's Republic of China
| | - Kexin Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood; Sub-center for Shellfish, National Research & Development Center for Aquatic Product Processing, Dalian, People's Republic of China
| | - Meiyu Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Sangeeta Prakash
- National Engineering Research Center of Seafood; Sub-center for Shellfish, National Research & Development Center for Aquatic Product Processing, Dalian, People's Republic of China.,School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland, Australia
| | - Chenxu Yu
- National Engineering Research Center of Seafood; Sub-center for Shellfish, National Research & Development Center for Aquatic Product Processing, Dalian, People's Republic of China.,Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa
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Gupta S, Farid MM, Fletcher GC, Melton LD. Color, Yield, and Texture of Heat and High Pressure Processed Mussels During Ice Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2012.758682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Zhu B, Dong X, Sun L, Xiao G, Chen X, Murata Y, Yu C. Effect of thermal treatment on the texture and microstructure of abalone muscle (Haliotis discus). Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0203-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Su XQ, Antonas KN, Li D. Comparison of n-3 polyunsaturated fatty acid contents of wild and cultured Australian abalone. Int J Food Sci Nutr 2009; 55:149-54. [PMID: 14985187 DOI: 10.1080/09637480410001666469] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The fatty acid contents of wild and cultured Australian adult blacklip abalone, Haliotis rubra, were analysed by gas liquid chromatography. Wild abalone contained significantly higher levels of total n-3 polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (20:5n-3), docosapentaenoic acid (22:5n-3) and alpha-linolenic acid (18:3n-3) than cultured abalone (P<0.05). The predominant n-3 PUFA was docosapentaenoic acid in wild abalone, while in cultured abalone a high level of eicosapentaenoic acid was found. The concentration of docosahexaenoic acid (22:6n-3) was low in both wild and cultured abalone, and cultured abalone had a significantly higher percentage composition of this fatty acid than wild abalone (P<0.01). Significantly higher levels of arachidonic acid (20:4n-6), 22:2n-6, 22:4n-6 and total n-6 PUFA were also found in wild abalone than in cultured animals (P<0.05). The ratio of n-3 PUFA to n-6 PUFA was the same in wild and cultured abalone. Manipulation of nutrient sources of cultured abalone may influence their lipid composition. Consumption of either wild or cultured abalone will contribute to dietary n-3 PUFA intake, with benefits to human health.
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Affiliation(s)
- X Q Su
- School of Biomedical Sciences, Victoria University, Melbourne 8001, Australia.
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Siripatrawan U, Sanguandeekul R, Narakaew V. An alternative freshness index method for modified atmosphere packaged abalone using an artificial neural network. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.06.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Nelson MM, Leighton DL, Phleger CF, Nichols PD. Comparison of growth and lipid composition in the green abalone, Haliotis fulgens, provided specific macroalgal diets. Comp Biochem Physiol B Biochem Mol Biol 2002; 131:695-712. [PMID: 11923083 DOI: 10.1016/s1096-4959(02)00042-8] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Lipid composition of abalone was examined over a one-year interval. A feeding trial was designed to cover a full reproductive cycle in young adult green abalone, Haliotis fulgens, consisting of five diet treatments: the macrophytic algal phaeophyte Egregia menziesii, rhodophyte Chondracanthus canaliculatus, chlorophyte Ulva lobata, a composite of the three algae and a starvation control. The lipid class, fatty acid, sterol and 1-O-alkyl glyceryl ether profiles were determined for foot, hepatopancreas/gonad tissues and larvae. The major fatty acids were 16:0, 18:0, 18:1(n-7)c, 18:1(n-9)c, 20:4(n-6), 20:5(n-3) and 22:5(n-3), as well as 14:0 for abalone fed brown and red algae. 4,8,12-Trimethyltridecanoic acid, derived from algae, was detected for the first time in H. fulgens (hepatopancreas complex, 1.2-13.9%; larvae, 0.5% of total fatty acids). Diacylglyceryl ethers were present in larvae (0.6% of total lipid). The major 1-O-alkyl glycerols were 16:0, 16:1 and 18:0. Additionally, 18:1(n-9) was a major component in hepatopancreas/gonad and larvae. The major sterol was cholesterol (96-100% of total sterols). Highest growth rates were linked to temperature and occurred in abalone fed the phaeophyte E. menziesii (43 microm.day(-1), 56 mg.day(-1) yearly mean), an alga containing the highest levels of C(20) polyunsaturated fatty acids and the highest ratio of 20:4(n-6) to 20:5(n-3). This study provides evidence of the influence of diet and temperature on seasonal changes in abalone lipid profiles, where diet is most strongly related to body mass and temperature to shell length. The allocation of lipids to specific tissues in green abalone clarifies their lipid metabolism. These results provide a basis for improving nutrition of abalone in mariculture through formulation of artificial feeds.
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Affiliation(s)
- Matthew M Nelson
- Department of Biology, San Diego State University, San Diego, CA 92182, USA.
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Free Amino Acid and Nucleotide Concentrations in New Zealand Abalone (Paua),Haliotis iris,Fed Casein-Based, Macroalgal, or Wild Diets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 1997. [DOI: 10.1300/j030v06n04_05] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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HATAE KEIKO, NAKAI HITOMI, SHIMADA ATSUKO, MURAKAMI TETSUSHI, TAKADA KEIICHIRO, SHIROJO YOSHIOKI, WATABE SHUGO. Abalone (Hariltis discus): Seasonal Variations in Chemical Composition and Textural Properties. J Food Sci 1995. [DOI: 10.1111/j.1365-2621.1995.tb05600.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sikorski ZE, Scott DN, Buisson DH. The role of collagen in the quality and processing of fish. Crit Rev Food Sci Nutr 1984; 20:301-43. [PMID: 6386337 DOI: 10.1080/10408398409527393] [Citation(s) in RCA: 79] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Collagen in the muscles of fish constitutes the main component of the connective tissue membranes joining individual myotomes and is responsible for the integrity of the fillets. The content of collagen in fish muscles is from about 0.2 to 1.4% and in squid mantel about 2.6%. Fish and invertebrata collagens contain slightly more essential amino acids than intramuscular bovine connective tissue collagen. The invertebrata collagens are exceptionally rich in sugars linked mainly O-glycosidically to hydroxylysine residues. During maturation of fish the proportion of collagen to total protein in the muscles increases while the extent of crosslinking does not change significantly. The thermal properties of fish collagens depend significantly on the content of hydroxyproline and proline residues which in turn is correlated to the temperature of the habitat. Generally the shrinkage temperature of fish skin collagens is about 20 degrees C lower than that of mammalian hide collagens. In several species of fish the weakening of the connective tissues post mortem may lead to serious quality deterioration that manifests itself by disintegration of the fillets, especially under the strain of rough handling and of rigor mortis at ambient temperature. Thermal changes in collagen are the necessary result of the cooking of fish, squid, and minced fish products and contribute to the desirable texture of the meat. However, they may lead to serious losses during hot smoking due to a reduction in the breaking strength of the tissues when heating is conducted at high relative humidity. Because of the high viscosity of gelatinized collagen, it is not possible to concentrate the fish stickwaters, a proteinaceous byproduct of the fish meal industry, to more than 50% dry matter. Better knowledge of the contents and properties of fish collagens could be helpful in rationalizing many aspects of fish processing.
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