Food and Fermentation Industries >

2020 , Vol. 46 >Issue 22: 42 - 47

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024676

Effect of muscle modification on the quality of squid (Symplectoteuthis oualaniensis)

  • HUANG Hui ,
  • WEI Ya ,
  • YANG Xianqing ,
  • CEN Jianwei ,
  • ZHAO Yongqiang ,
  • CHEN Shengjun ,
  • HU Xiao ,
  • WANG Yueqi ,
  • HAO Shuxian
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  • (Key Lab of Aquatic Product Processing,Ministry of Agriculture,National Research and Development Center for Aquatic Product Processing,South China Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangdong Province,Guangzhou 510300,China)

Received date: 2020-02-12

  Revised date: 2020-03-31

  Online published: 2020-12-11

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Abstract

To improve the quality of dried squid,the effects of tenderizer,acidifying or alkalizing agent,water activity lowering agent on the muscle of squid were studied by muscle properties test and SEM.The results showed that ultrasonic treatment for 6 min combined with 6 g/L calcium chloride and 0.3 g/L trypsin solution could reduce the muscle hardness by 26.9%.And the microstructure of muscle showed that the myofibril was broken and the tissue of muscle was softened.Moreover,the myofibril fragmentation index was significantly increased.The pH value of muscle could be improved closely to neutral by 6 g/L sodium bicarbonate.Furthermore,the water activity of dried products could be reduced from 0.81 to 0.64 by 30 g/L propylene glycol treatment and rehydration rate increased from 40.94% to 53.64%.The muscle modification could effectively improve the texture characteristics and the muscle structure.It also could reduce the acidity and increase the rehydration of the dried squid.The property of the dried squid was improved by the muscle modification.

Key words： squid; muscle modification; tenderizer; acidifying or alkalizing agent; water activity lowering agent; quality characteristics

Cite this article

HUANG Hui , WEI Ya , YANG Xianqing , CEN Jianwei , ZHAO Yongqiang , CHEN Shengjun , HU Xiao , WANG Yueqi , HAO Shuxian . Effect of muscle modification on the quality of squid (Symplectoteuthis oualaniensis)[J]. Food and Fermentation Industries, 2020 , 46(22) : 42 -47 . DOI: 10.13995/j.cnki.11-1802/ts.024676

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