• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.33-40
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• 1994

Effects of blanching on protein composition and texture in geoduck muscle during frozen storage at $-20^{\circ}C$ were investigated. In frozen muscle, sarcoplasmic protein and myofibrillar protein were decreased, while alkali-soluble protein increased rapidly. During the storage of the blanched muscle(at $95^{\circ}C$ for 2 min.), sarcoplasmic and myofibrilla protein showed slow decreases. The muscle blanched for 2 min(BM) showed the best texture among the samples treated with various blanching times(at $95^{\circ}C$ for 1, 2, 3, and mins). In comparing the textures of BM with raw muscle, hardness of BM was similar raw muscle, and elasticity and stress relaxation of BM revealed lower levels than those of raw muscle, but break elongation and toughness were higher. In the changes of texture of raw muscle and BM during the frozen storage, as the storage time lengthened, hardness and toughness of both muscles were stronger, and both stress relaxations showed greatly decreases during initial storage(7 days), and break elongation level of raw muscle showed rapid increases in 100 days but there were no changes in that of BM, Elasticity of raw muscle gradually reduced during storage while that of BM increased.