ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10322.x
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