Proteomic studies of the effects of processing techniques on properties of abalone muscles: a comprehensive review

With the increasing per capita demand for animal protein, there is a growing interest in the abundant abalone protein resources. Abalone proteins are known for their nutritional and functional properties that contribute to flavor and texture. We systematically constructed the relationship between abalone protein, processing, and proteomics. This paper reviews the nutritional properties of abalone proteins and evaluates the effects of different thermal processing techniques, non-thermal processing, and freezing on abalone proteins. In addition, we synthesize published abalone proteomics studies and the use of proteomics technology to better elucidate the quality changes of abalone and its products, and as a technical basis for the study of blue food marker proteins. It is important direction to clearly explain the protein composition and meat quality mechanism of abalone in the processing and storage by proteomic. During various types of thermal processing, non-thermal processing, and freezing of abalone, the various chemical forces between protein molecules are disrupted, which in turn leads to different degrees of denaturation, aggregation, and gelation, which may have an impact on the organoleptic properties, bioavailability, and digestibility of abalone muscle. Proteomics is used in abalone biology studies to understand developmental biology, physiology, disease, stress, and species identification and can also be a powerful tool to characterize processing methods on abalone quality properties.