Abstract
The effects of pulsed electric field (PEF) processing (0.66, 1.38 and 2.00 kV/cm, 50 Hz) with and without heat treatments (70, 80 and 90 °C for 15 min) on color, texture profile, lipid oxidation value, free amino acids (FFAs) and fatty acids (FAs) content of abalone muscle were studied. PEF treatments had less effects on the physical and chemical characteristics of heated and non-heated samples. Heat treatments however significantly changed meat color, as well as increased toughness and elasticity. In addition, lipid oxidation, and free amino acids (FAAs), and saturated fatty acids (SFAs) content of non-PEF treated samples increased.
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