생 전복을 액체질소동결, 송품동결, 반송풍동결, 정지공기동결의 네가지 동결방법으로 동결하여 -20℃에서 3개월간 저장하여 동결방법에 의한 전복근육의 물성적 변화, 단백질의 변성 등을 검토하여 다음과 같은 결과를 얻었다. 1) 생전복의 사후경직은 다른 어류보다 빨랐다. 2) 압축시험치, 전단시험치는 액체질소동결을 제지하고는 동결방법에 의한 차는 없었고, 저장기간이 길어짐에 따라 악간 감소하였다. 3) 염가용성질소는 동결저장기간중 용출량이 완만하게 감소하였다. 4) 유리수의 유출량은 패주와 다리 사이에는 차가 있었고, 저장기간중 패주는 유리수가 증가하는 경향이었다. 5) Texture의 Panel test 결과 저장기간을 통하여 Texture가 감소하는 경향이었으며, Texture의 변화는 유리수치 변화(P<0.01), 단백질의 변성 (P<0.05), 압축시험치의 변화(P<0.05)와 유의의 상관관계가 있었다.

To study the effect of freezing rate on the quality of frozen abalone(Haliotis gigantea, GMELIN) liquid nitrogen spray freezing, air blast freezing, semi-air blast freezing, and still air freezing were carried out. The rheological change, protein denaturation, and free water content of frozen and thawed abalone were examined at the period of 0, 1, 2, and 3 month during cold storage at -20℃. The results are summarized as follows: 1. The onset and duration of rigor mortis of fresh abalone was faster and shorter as compared to that of fishes. 2. There was no difference in compression value and shear value between freezing methods but they varied with a slight decrease in storage period. 3. Gradual decrease in extractibility of salt soluble protein was observed in all samples except those frozen with liquid nitrogen. 4. The free water of the foot muscle remained constant during the storage while that of the adductor muscle tended to increase. 5. A significant correlation was observed among the changes of panel texture and free water