Differences in texture and digestive properties of different parts in boiled abalone muscles

Differences in texture and digestive properties of different parts in 80 degrees C-boiled abalone muscle (adductor and transition part) after different processing time were investigated. With the extension of boiling time, the shear force and hardness of adductor increased first (6 min) and then decreased (30 min and 240 min), while the two indexes of transition part dramatically decreased after boiling for 6 min and then maintained until 240 min. Meanwhile, for adductor, the degree of protein hydrolysis, protein digestibility, and peptide transport levels declined with the extension of boiling time; While for transition part, those protein digestion and transport in-dexes significantly decreased first (6 min and 30 min) and then increased (240 min). By contrast, the adductor contained higher myofibrillar proteins content but lower collagen content than the transition part, which contributed to the differences in texture and digestive properties of the boiled samples.

Automated summary

This study investigated the texture and digestive properties of different parts of abalone muscle (adductor and transition part) boiled at 80 degrees Celsius for varying times. The shear force and hardness of the adductor initially increased and then decreased with longer boiling times, while these indices dramatically decreased for the transition part after boiling for 6 minutes and remained stable until 240 minutes. The degree of protein hydrolysis, digestibility, and peptide transport levels decreased with longer boiling times for the adductor, while these protein digestion and transport indices initially decreased (6 minutes and 30 minutes) and then increased (240 minutes) for the transition part.