Abstract: Live hybrid abalones were compared to blanched abalones stored at 5 °C for 12 days. Blanching lowered the volatile basic nitrogen (VBN) value and total plate count (TPC), extending the shelf‐life of abalone from 6 to 9 days and 9 to 12 days, respectively. TPC of blanched abalone did not exceed 6 log cfu/g even after 12 days storage. The K value of raw abalone was close to 60% when stored at 5 °C for 9 days. Trimethylamine‐nitrogen (TMA‐N) levels (6.82 and 17.61 mg/100g) were detected in live abalone on days 9 and 12, respectively, while TMA‐N was undetectable in blanched abalone after 12 days storage. The K value in blanched abalone remained below 40% throughout the 12 days compared to raw abalone (82%). Taurine was most dominant among the total free amino acids (FAA) in both live and blanched abalone.