Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (<i>Haliotis discus hannai</i>) with Honey Butter Sauce
Abalone (<i>Haliotis discus hannai</i>) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as a home meal repla...
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| Format: | Article |
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MDPI AG
2021-12-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/24/12091 |
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| author | Bertoka Fajar Surya Perwira Negara Hee-Jin Gong Jae-Hak Sohn Jin-Soo Kim Jae-Suk Choi |
| author_facet | Bertoka Fajar Surya Perwira Negara Hee-Jin Gong Jae-Hak Sohn Jin-Soo Kim Jae-Suk Choi |
| author_sort | Bertoka Fajar Surya Perwira Negara |
| collection | DOAJ |
| description | Abalone (<i>Haliotis discus hannai</i>) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as a home meal replacement (HMR) product using superheated steam and quick freezing technology. Response surface methodology was used to optimize the roasting process. A test HMR product was produced by mixing roasted abalone with honey butter sauce at a ratio of 70:30 (<i>w</i>/<i>w</i>), then evaluated for its physicochemical, biological, and nutritional characteristics and shelf life. Roasting abalone at 220 °C for 2 min resulted in high scores for hardness and overall acceptance. The roasting process successfully maintained the chemical characteristics of abalone, including pH, volatile basic nitrogen, and thiobarbituric acid-reactive substances. The sensory characteristics of the test HMR product were maintained using quick freezing methods. Moreover, nutritional analysis revealed that the test HMR product contained macro- and micronutrients, amino acids, and fatty acids, which could contribute to meeting daily nutritional needs. The estimated shelf life of the product was 30 months. Therefore, this study successfully developed a high-quality HMR product containing abalone. |
| first_indexed | 2024-03-10T04:36:22Z |
| format | Article |
| id | doaj.art-1c4b48f83f404f02a26ed968f3ec77ab |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T04:36:22Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-1c4b48f83f404f02a26ed968f3ec77ab2023-11-23T03:43:05ZengMDPI AGApplied Sciences2076-34172021-12-0111241209110.3390/app112412091Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (<i>Haliotis discus hannai</i>) with Honey Butter SauceBertoka Fajar Surya Perwira Negara0Hee-Jin Gong1Jae-Hak Sohn2Jin-Soo Kim3Jae-Suk Choi4Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, KoreaSeafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, KoreaSeafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, KoreaDepartment of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheondaegukchi-gil, Gyeongsangnam-do, Tongyeong-si 53064, KoreaSeafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, KoreaAbalone (<i>Haliotis discus hannai</i>) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as a home meal replacement (HMR) product using superheated steam and quick freezing technology. Response surface methodology was used to optimize the roasting process. A test HMR product was produced by mixing roasted abalone with honey butter sauce at a ratio of 70:30 (<i>w</i>/<i>w</i>), then evaluated for its physicochemical, biological, and nutritional characteristics and shelf life. Roasting abalone at 220 °C for 2 min resulted in high scores for hardness and overall acceptance. The roasting process successfully maintained the chemical characteristics of abalone, including pH, volatile basic nitrogen, and thiobarbituric acid-reactive substances. The sensory characteristics of the test HMR product were maintained using quick freezing methods. Moreover, nutritional analysis revealed that the test HMR product contained macro- and micronutrients, amino acids, and fatty acids, which could contribute to meeting daily nutritional needs. The estimated shelf life of the product was 30 months. Therefore, this study successfully developed a high-quality HMR product containing abalone.https://www.mdpi.com/2076-3417/11/24/12091abalonenutritionroastinghome meal replacementsuperheated steamsensory characteristics |
| spellingShingle | Bertoka Fajar Surya Perwira Negara Hee-Jin Gong Jae-Hak Sohn Jin-Soo Kim Jae-Suk Choi Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (<i>Haliotis discus hannai</i>) with Honey Butter Sauce Applied Sciences abalone nutrition roasting home meal replacement superheated steam sensory characteristics |
| title | Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (<i>Haliotis discus hannai</i>) with Honey Butter Sauce |
| title_full | Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (<i>Haliotis discus hannai</i>) with Honey Butter Sauce |
| title_fullStr | Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (<i>Haliotis discus hannai</i>) with Honey Butter Sauce |
| title_full_unstemmed | Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (<i>Haliotis discus hannai</i>) with Honey Butter Sauce |
| title_short | Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (<i>Haliotis discus hannai</i>) with Honey Butter Sauce |
| title_sort | development of a convenient home meal replacement product containing roasted abalone i haliotis discus hannai i with honey butter sauce |
| topic | abalone nutrition roasting home meal replacement superheated steam sensory characteristics |
| url | https://www.mdpi.com/2076-3417/11/24/12091 |
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