Quality Characteristics and Microstructure of Cooked Slices of on-Board Processed Squid

doi:10.7506/spkx1002-6630-201711030

Abstract

Abstract: Objective: The aim of the present study was to investigate the quality characteristics of cooked squid (Dosidicus gigas) and to compare the effects of on-board processing and on-shore processing on the quality and texture of cooked squid. Methods: The microstructure change of squid was observed by using scanning electron microscopy and hematoxylin eosin staining. The changes in the protein composition of squid were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Protein hydrophobicity and the contents of thiol and carbonyl groups were determined to analyze the degree of protein denaturation in squid muscle. The texture of squid was analyzed by a texture analyzer. Then total volatile basic nitrogen and formaldehyde contents, pH and sensory evaluation were determined. Results: SDSPAGE showed that the protein profile of cooked squid slices was basically identical to that of the raw materials. There was no significant difference in hardness or elasticity parameters between both samples (P > 0.05). The myofibrillar structure of on-board processed squid slices was less damaged than that of the on-shore processed ones. The surface hydrophobicity (25.22 μg of bromophenol blue bound), protein denaturation (38.98 nmol/mg pro sulfydryl group content) and degree of oxidization (0.92 nmol/mg pro carbonyl group content) in on-board processed squid slices were significantly lower than those in the on-shore processed ones. Sensory evaluation indicated that on-board cooked squid slices were white, shiny and rich in squid flavor. Furthermore, the squid muscle was solid and flexible, and the overall acceptance score was up to 9.78 points. Conclusion: Cooked slices of on-board processed squid had good quality. The TVB-N content was 29.25 mg/100 g, which can meet the requirements of the national standard GB 2733?2005. The muscle tissue and protein composition of onboard processed squid were rarely damaged, making it suitable for further processing.

Key words: Dosidicus gigas, on-board processing, structure of muscular tissue, textural properties, freshness index

CLC Number:

TS254.4

LUO Chunyan, YANG Jialiang, XIU Ce, CHEN Xiao’e, SUN Haiyan, YUAN Gaofeng, FANG Xubo, JIANG Xuhua. Quality Characteristics and Microstructure of Cooked Slices of on-Board Processed Squid[J]. FOOD SCIENCE, 2017, 38(11): 190-195.

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Quality Characteristics and Microstructure of Cooked Slices of on-Board Processed Squid

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