|Sanchez-Brambila, Gabriela - CIAD|
|Huang, Yao - UNIVERSITY OF GEORGIA|
|Franco-Santiago, J - BAHIA ASUNCION|
|Gates, K - UNIVERSITY OF GEORGIA|
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: September 3, 2001
Publication Date: June 25, 2002
Interpretive Summary: Astraea undosa, whelk, is abundantly available year round in the Pacific coast of Baja California, Mexico, and could provide an alternative fishery during the abalone (Halitosis cracherodii and H. fulgens)off-season. Canning provides the best option based on existing factories. However, the product is tough. Tenderization treatments were conducted using o.25% papain solution infused by tumbling for 5, 10 or 20 min prior to canning. The top (adductor) and foot (opercular)muscles were evaluated by sensory and instrumental methods and compared to untreated canned whelk and abalone. Papain treatment increased tenderness of the foot muscle but not the top muscle, thereby reducing the differences in the two muscles. Instrumental texture measurements that correlated with sensory texture measurements may be useful to establish quality control parameters for canned whelk.
Technical Abstract: Whelk (Astraea undosa) treated with 0.25% papain solution infused by tumbling for 5, 10 or 20 min was compared to commercial abalone (standard) and untreated whelk (control). Treated whelk samples showed changes in sweetness, bitterness, and starchy aftertaste. Opercular muscle treated with papain for 10 or 20 min was less hard than standard and control. Instrumental texture analysis (TPA) and shear force (Warner-Bratzler) for opercular muscle from 20 min-treated whelk was less hard and less chewy compared to commercial and control samples. Shear force values for opercular and adductor muscles from 10 min treatment were similar, thus demonstrating the feasibility of reducing muscle differences with papain treatments.