Change in translucency of squid mantle muscle upon storage

Abstract

Change in the translucency of squid mantle muscle during its storage at 0 ∞ C was studied by monitoring L* value and turbidity. Two indicators showed that squid mantle muscle lost its translucency and reached maximal turbidity within 24 h of storage. Thickness of mantle muscle also increased by 15% in 12 h, earlier than the loss of translucency. ATP content decreased with storage time and was completely lost in almost 24 h, a similar period to translucency loss, but later than rigor contraction. Development of black color on skin surface by chromatophores was fully achieved in 24 h. It was thus concluded that ATP content was well correlated with a loss of translucency or increase in the turbidity of mantle muscle and development of dark color on the surface skin of mantle.

Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)

“…Fresh seafood is extremely perishable and the time to spoilage depends mainly on fish species, handling, processing and storage temperature (Tsironi, Salapa, & Taoukis, 2009). Usually, jumbo squid is sold as frozen or cooked frozen gutted mantle, but these procedures affect the quality attributes of the product (Valencia-Pérez et al, 2008;Yoshioka et al, 2003). Since quality of seafood is a driving force in the fish industry, it is necessary to develop new alternatives of processing in order to minimize the physical, chemical and biological reactions that lead to spoilage of this freshly caught seafood (Doe, 2000;ValenciaPérez et al, 2008).…”

Color Development of Squid Skin as Affected by Oxygen Concentrations

“…When stored at high concentration of O 2 (10%), CI increased with storage reaching the maximal level in 24 h and decreased progressively. The change was essentially the same as squid was stored in air (Yoshioka and others 2003). When stored at 0.1% O 2 , in the presence of N 2 , CI also increased upon storage and reached the maximal level in 6 h, which was much shorter than that (24 h) required at 10% O 2 .…”

“…Skin was removed from squid sample, frozen in liquid nitrogen, and stored at –80 °C until analysis. ATP content of the skin was measured using the conventional method as described by Yoshioka and others (2003) using high‐performance liquid chromatography (HPLC). A portion (0.4 g) of sample was homogenized with 10% perchloric acid, followed by centrifugation (4000 × g , 10 min).…”

Stabilizing effect of Ca2+ on myosin and myofibrils of squid mantle muscle as affected by heating conditions

“…After the death of squid, ATP consumption leads to a rigor contraction resulted in a strong binding of F-actin to myosin [10]. The complex formation makes squid myosin very stable during the storage of squid muscle.…”