Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments

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. •Pulsed electric field (PEF) processing of New Zealand abalone is studied for the first time.•PEF has no significant effects on the physical and chemical characteristics of abalone.•Heat treatment negatively affects abalone's meat quality.•Preliminary results suggest the potential use of PEF for the processing of abalone meat.