Changes in meat texture of three varieties of squid in the early stage of cold storage

Abstract

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°C for 0, 4, 8, 12, 18, 24, 48 and 120 h. The rheological measurements, protein components and amounts of collagen were examined. The adhesiveness of each squid increased significantly in the early stage of cold storage. In all varieties, penetration decreased at 4 h, which is considered to be rigor mortis, then increased. The amounts of total collagen, 20°C water‐soluble collagen and 70°C water‐soluble collagen did not change significantly in each variety during cold storage. Sodium dodecylsulfate–polyacrylamide gel electrophoresis (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 13–19 h and that 63.2% of firmness changes occurred in 18–24 h.

Effect of Super Chilling Storage on Maintenance of Freshness of Kuruma Prawn

“…Generally, seafood meat is considered to become softer with the reduction of freshness, and the cause of this phenomenon is reported to be due to the disintegration of collagen or connectin by endogenous proteinase in cool storage (Kugino et al, 1997;Ando et al, 1999;Kagawa et al, 2002). Since softening of the seafood meat was suppressed by using super chilling storage in the present study, disintegration of collagen and connectin might therefore be suppressed at the super chilling temperatures.…”

Identification of High Molecular Weight Proteins in Squid Muscle by Western Blotting Analysis and Postmortem Rheological Changes

“…20) Manabe et al have detected a 3000 kDa protein in the striated muscle of crayfish claw. 21) In respect of mollusks, Kimura et al have reported connectin-like proteins in frozen cuttlefish, 7) and Kagawa et al have suggested connectin-like proteins in raw squid muscle during cold storage, 26) although neither class of proteins has been identified yet. In this study we were able to extract high molecular weight protein from live squid muscle and to identify it as connectin by using antibodies.…”

“…Penetration into the mantle muscles was measured according to the method of Kagawa et al, 26) while breaking strength was measured with an RE3301 creep meter (Yamaden Co., Tokyo, Japan) with a 0-2 kg load cell. Five to seven muscle samples were cut, and each was trimmed into a 10 Â 20 mm 2 rectangular shape.…”

Effects of Additives on the Selected Quality Attributes and Cooking Yield of Squid: Modelling and Optimization

“…During freezing and frozen storage, proteins undergo conformational changes that lead to their aggregation, thus rendering the muscle harder and tougher, dryer, and not succulent. [14] Also, Kagawa et al [15] reported that penetration force decreased at 4 h of cold storage, which is considered to be rigor mortis, then increased while firmness decreased sharply in the early stage of cold storage and then continued to decrease gradually. The muscles of squid are composed of several layers of fibres running transversally to each other and are covered with several sheets of connective tissue; [16] this explains the specific toughness of the squid mantle compared to fish.…”