Food and Fermentation Industries >

2023 , Vol. 49 >Issue 8: 51 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034514

Study on thermal processing characteristics of two kinds of squid carcass meat

  • CHEN Tingting ,
  • CUI Zeheng ,
  • BAO Hairong ,
  • GUO Quanyou
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)

Received date: 2022-12-04

  Revised date: 2023-01-12

  Online published: 2023-05-16

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Abstract

Changes in thermal processing characteristics of two types of squid under different heating and blanching temperature conditions were investigated. The central part of the fish cube was heated to 50, 60, 70, 80, 90, and 98 ℃, and then the effects of different heating temperature conditions on the meat quality of two kinds of squid carcasses were studied through differential scanning calorimetry (DSC), cooking loss, color, texture, water distribution, SDS-PAGE, and microstructure. The correlation between soluble protein content and fish quality was analyzed, and the mechanism for the quality change of the squid carcasses during the heating process was further elaborated. Results showed that DSC showed two denaturation temperature bands for both squid species at 40-45 ℃ and 74-78℃. Combined with SDS-PAGE and SEM results, the squid meat proteins were largely denatured after 70 ℃. With the increase in temperature, the cooking loss, L*, b*, whiteness value, and elasticity of both squid showed an increasing trend. The hardness and chewiness showed an increasing and then decreasing trend. Under the same heating temperature, the cooking loss, a* value, hardness, and chewability of Dosidicus gigas were significantly higher than those of Ornmastrephes bartrami (P<0.05), and there were no significant differences between the two species in terms of L*, the value of whiteness, and elasticity (P>0.05). Moisture distribution showed that Dosidicus gigas held less water compared to Ornmastrephes bartrami.

Key words： heating temperature; Ornmastrephes bartrami; Dosidicus gigas; quality; thermal processing characteristics

Cite this article

CHEN Tingting , CUI Zeheng , BAO Hairong , GUO Quanyou . Study on thermal processing characteristics of two kinds of squid carcass meat[J]. Food and Fermentation Industries, 2023 , 49(8) : 51 -59 . DOI: 10.13995/j.cnki.11-1802/ts.034514

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