Steam in a steamer for about 12 minutes.

The changes in tissue structure and rheological properties of different parts of conch muscles during freshness and heating (100°C) were conducted, and texture profile analysis (TPA) was conducted to provide information for the development of conch deep-processed products. and provide a basis for the optimization of processing technology.

Through Van Gieson staining observation and texture analyzer measurement, the results show that the elastic modulus (E0, E1, E2) and breaking strength of fresh conch foot muscles are significantly higher than the corresponding values ??of visceral muscles. , and the stress relaxation time (τ1) of the foot muscles is slightly lower than the measurement results of the visceral muscles; when fresh conches are heated in a timely manner, the foot muscles have greater hardness and elasticity and better chewability, while the visceral muscles Better adhesion and tenderness.

Extended information

Conch is a mollusk in the ocean. It is rich in protein, eggs and vitamins. It is a typical natural animal food with high protein, low fat and high calcium. , with the improvement of living standards, it has become a common food on the table at the seaside.

Inedible parts of conch:

1. Conch gall has a dark blue or pink line on the back, commonly known as "gall" and has a bitter taste.

2. Brains, the two small meat balls in the conch meat, will cause dizziness and nausea if eaten too much. In severe cases, the substances secreted by the brain nerves of the conch can also cause food poisoning.

Baidu Encyclopedia-Conch