Synergistic Tenderization of Abalone by Alginate and Impregnation: Role of Porosity and Protein-Polysaccharide Interactions
Abstract
This study examined the effects of different impregnation methods and solutions on texture of soft-pack (retort) canned abalone. Results showed that room temperature and pressure immersion, with either pure water or sodium alginate, did not significantly affect abalone meat hardness. Ultrasonic immersion caused myofibril rupture, leading to a looser structure. Combining sodium alginate with ultrasonic immersion decreased hardness. Vacuum immersion utilized negative pressure to create larger voids, accelerating sodium alginate absorption and enhancing water retention, achieving tenderization without lipid oxidation. Overall, sodium alginate and vacuum impregnation proved most effective for improving abalone texture.
Fields of Study & Subjects
Meat and Animal Product Quality
Proteins in Food Systems
Polysaccharides Composition and Applications
Publication details
- Journal / source
- Journal of Aquatic Food Product Technology
- Volume
- 35
- Issue
- 2
- Pages
- 136–149
- Publication date
- 7 February 2026
- Language
- EN