Premium
Sensory and Texture Quality of Canned Whelk ( Astraea undosa ) Subjected to Tenderizing Treatments
Author(s) -
SanchezBrambila G.Y.,
Lyon B.G.,
Huang Y.W.,
Santiago J.R. Franco,
Lyon C.E.,
Gates. K.W.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10322.x
Subject(s) - chewiness , whelk , papain , food science , texture (cosmology) , chemistry , taste , biology , biochemistry , artificial intelligence , ecology , enzyme , image (mathematics) , computer science , predation
Whelk ( Astraea undosa ), treated with 0.25% papain solution infused by tumbling for 5, 10, or 20 min before canning, was compared to commercial abalone (standard) and untreated canned whelk (control) for sensory and texture characteristics. Treated whelk samples showed changes in sweetness and bitterness. Opercular muscle treated with papain for 10 or 20 min had lower sensory hardness, springiness and chewiness than untreated canned whelk. Instrumental texture analysis (TPA) indicated opercular muscle with 20 min papain treatment had lower hardness and chewiness compared to untreated whelk. Thus, papain treatment demonstrated the feasibility of improvement of canned whelk eating quality by reducing hardness and chewiness.