Changes in meat texture of three varieties of squid in the early stage of cold storage
2002
"Kagawa, M. (Komatsu Senior High School, Ehime (Japan)) | Matsumoto, M. | Yoneda, C. | Mitsuhashi, T. | Hatae, K. "
"The present study examined the changes in texture and protein components during cold storage of different squid varieties. Raw oval squid, Japanese common squid and arrow squid were sliced fresh and the muscles were stored at 4 deg C for 0, 4, 8, 12, 18, 24, 48 and 120h. The rheological measurements, protein components and amounts of collagen were examined. The adhe-siveness of each squid increased significantly in the early stage of cold storage. In all varieties, penetration decreased at 4h, which is considered to be rigor mortis, then increased. The amounts of total collagen, 20 deg C water-soluble collagen and 70 deg C water-soluble collagen did not change significantly in each variety during cold storage. Sodium dodecylsulfate-polyacrylamide gel elec-trophoresis (SDS-PAGE) pattern showed that the 580 kDa component gradually disappeared up to 48 h. The correlations between the amounts of 580 kDa component and adhesiveness or firmness were high. Models of fit based on chemical kinetics accurately expressed the behavior of adhesiveness, firmness and penetration showing that 63.2% of adhesiveness changes occurred in 13-19h and that 63.2% of firmness changes occurred in 18-24h."
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