Abalone (Hariltis discus): Seasonal Variations in Chemical Composition and Textural Properties |
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| Authors: | KEIKO HATAE HITOMI NAKAI ATSUKO SHIMADA TETSUSHI MURAKAMI KEIICHIRO TAKADA YOSHIOKI SHIROJO SHUGO WATABE |
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| Affiliation: | Authors Hatae, Nakai, and Shimada are with the Dept, of Nutrition &Food Science, Ochanomizu Univ., 2–1–1, Otsuka, Bunkyo, Tokyo, Japan 112. Authors Murakami, Takada, and Shirojo are with Kanagawa Prefectural Fisheries Experimental Station, Misaki, Miura, Kanagawa, Japan 238–02. Author Watabe is with the Laboratory of Marine Biochemistry, Faculty of Agriculture, The Univ. of Tokyo, 1–1, Yayoi, Bunkyo, Tokyo, Japan 113. Direct inquiries to Dr. H. Hatae. |
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| Abstract: | Seasonal changes in adenosine 5′-triphosphate, total free amino acids, and total oligopeptides in abalone meat were analyzed. Levels were higher in summer and lower in winter. In both seasons, the most abundant free amino acid was taurine followed by arginine, glycine, glutamine, and glutamic acid. The largest peptide-bond amino acid was glutamic acid + glutamine. The collagen content decreased in summer and increased in winter. The breaking stress values of the meat were low in summer and high in winter, indicating that summer abalone would be more tender. Scanning electron microscopy revealed the collagen network was more compact in winter. |
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| Keywords: | abalone texture. seasonal variations amino acids collagen |
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