Effect Of Alkaline Protease Activity on Some Properties Of Comminuted Squid

Abstract

A highly active protease exists in squid muscle. After comminution the muscle can autolyze to such a degree that its rheological properties show extensive change, SDS gel electrophoresis showed that this change is concomitant with progressive myosin degradation but Differential Scanning Calorimetry of autolyzed cornminutes showed no change in the characteristic thermal transitions relative to a control sample. Similarly sensory assessment of a cooked autolyzed comminute did not reflect the extent of change exhibited in the raw state. This preliminary evidence suggests that proteolysis of a raw muscle comminute need not affect its sensory properties.

Tenderizing Squid Mantle by Marination at Different pH and Temperature Levels

“…For specimens of the same species, the ⑀ 10 value of unprocessed broadtail shortfin squid was equal to the ⑀ value of specimen number 3 and higher than 3. Below 20 ЊC, temperature had no effect on ⑀ , 10 whereas it increased above this temperature, up to 0.28 at 45 ЊC. The shape of the curve indicates that the optimal temperature for the activity of tenderizing proteases must be above 45 ЊC.…”

“…In this case, for a given stress, we used a 10 Table 1. ⑀ values were found to be efficient discriminators, 10 highlighting textural differences that had been actually observed in specimens 1, 2, 3 and 4. The ⑀ value was 10 higher for common squid in comparison to unprocessed broadtail shortfin squid, indicating a difference in tenderness.…”

“…⑀ values were found to be efficient discriminators, 10 highlighting textural differences that had been actually observed in specimens 1, 2, 3 and 4. The ⑀ value was 10 higher for common squid in comparison to unprocessed broadtail shortfin squid, indicating a difference in tenderness. For specimens of the same species, the ⑀ 10 value of unprocessed broadtail shortfin squid was equal to the ⑀ value of specimen number 3 and higher than 3.…”

Modificaciones químicas y microestructurales en la elaboración de calamares rebozados congelados.

“…Además, el músculo de calamar tiene una gran actividad proteolítica (Pérez-Mateos et al, 2002). Rodger et al (1984) y Kolodziejska et al (1987) demostraron que una proteasa del manto del calamar causaba la degradación de la miosina y sugirieron que la proteólisis podría influir en la calidad textural de la carne de calamar cocido. Kolodziejska et al (1992) trataron músculo de calamar con extracto de hígado.…”

“…Se puede observar que aparece muy marcada la banda 1 (160kDa) que corresponde a la cadena pesada de la miosina (MHC) correspondiente al calamar. Rodger et al (1984) y Nagashima et al (1992) estudian que en el músculo del calamar hay una gran actividad proteolítica que conduce a la degradación de la miosina con la consiguiente aparición de la cadena pesada de la miosina de 160 kDa (MHC).…”