Abstract:

The Peleg model was used for the modeling of water absorption in dehydrated squid during rehydration and the
effects of alkali concentration on quality characteristics of rehydrated squid were investigated. The results indicated that
squid water absorption curves were fitted to the Peleg equation very well, with correlation coefficients higher than 0.99. With
increased concentration of dietary alkali, the sensory quality of rehydrated squid increased initially followed by a decrease,
and the best sensory quality was obtained at 0.3 g/100 mL dietary alkali concentration. pH showed an increasing trend, and
L*, a*, b*, hardness, chewiness, gumminess, shear forces and protein solubility showed a decreasing trend, while there was no
significant difference in viscosity and elasticity. The amount of dissolved soluble protein significantly increased in the range
of dietary alkali concentration of 0–0.2, 0.3–0.4 and 0.5–0.6 g/100 mL, while in the range of 0.2–0.3 and 0.4–0.5 g/100 mL,
no significant change was observed.

Key words: squid, rehydration with alkali, Peleg model, quality characteristics