Kinetics of quality changes of Haliotis discus hannai Ino foot muscle during thermal processing

Thermal processing is one of the key technics of abalone process. Cooking loss, color and hardness of Haliotis discus hannai Ino foot muscles were studied to show kinetics changes and rules at 60, 70, 80, 90, 100℃ with different time intervals up to 640s in water bath. Results showed that:cooking loss increased with increasing time and temperature in varying degrees. It leveled off after a period of rapid growth and was followed a first-order reaction. Most of cooking loss occurred during the first 80s. The b* and color difference (ΔE) of Haliotis discus hannai Ino foot muscles were significantly affected by both processing time and temperature, they were observed and followed a zero-order reaction. Hardness first increased rapidly with increasing time, and then decreased rapidly. It finally decreased slowly and tended to a balance. A second-order reaction of kinetics model was used to describe it changes. Higher temperature and shorter cooking could get higher quality of Haliotis discus hannai Ino.