Effect of Freezing Method and Temperature on the Quality of Abalone

In order to study the influence degree and mechanism of different freezing methods and temperatures on the quality of abalone during freezing, two freezing methods(air freezing, liquid freezing), three freezing temperatures(-20 ℃,-40 ℃,-60 ℃) were used for fresh abalone freezing. Frozen denaturation degree, muscle tissue structure, springiness were used as the evaluation indexes. The results showed that the liquid freezing rate was 10 times higher than air freezing rate, while decline rate of salt-soluble protein solubility was 2% lower. The decreasing speed of Ca2+-ATPase activity and increasing speed of Mg2+-ATPase activity were very slow. Frozen denaturation degree of protein and salt-soluble protein loss were low. The space between muscle tissues was smaller and more flexible than that without thawing. During freezing process, lowering freezing temperature, improved the freezing rate,but decreased salt soluble protein loss. No obvious change between frozen denaturation degree and flexible was observed. Base on general consideration of factors such as freezing rate, quality, and energy, liquid freezing at-60 ℃ was considered suitable for abalone freezing.