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

Abstract

Response surface methodology was used to model the effect of citric acid, sodium citrate, sodium pyrophosphate, and NaCl on the total volatile basic nitrogen, instrumental texture, pH, and cooking yield of refrigerated and frozen squid. Citric acid reduced total volatile basic nitrogen and pH, increased toughness, and decreased cooking yield. Sodium pyrophosphate and sodium citrate increased the pH and improved the cooking yield. NaCl did not have a significant effect in the presence of the other additives. An optimisation study was conducted in order to minimise total volatile basic nitrogen, maximise cooking yield, and keep texture characteristics at desired levels simultaneously. The optimal solution included 0.044 M citric acid and 0.20 M sodium citrate for the refrigerated product and 0.20 M sodium citrate and 0.012 M pyrophosphate for the frozen product.

Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

“…After cooking, the muscle fibrils denature, coagulate, shrink, and density of tissue increases but the structure of muscle fibers does not rupture and remains intact. ese microstructural changes in the fibers resulting from cooking cause softening of the squid muscle [51]. Protein denaturation can be suggested as the main cause of textural changes in the squid body and was supported by the existence of VBN value.…”

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

“…Peculiar organization of connective tissue network (mainly composed by collagen) and its changes induced by heating are implicated in squid meat softening; this is because collagen breakdown and/or gelatinization facilitate the collapse and detachment of muscular fibers, thus promoting loss of soluble protein (muscular and sarcoplasmic) in released water (Kugino, Kugino, & Ogawa, ). Up to this day, the influence of cooking conditions (temperatures and setting times) over structural and physicochemical properties of muscle from squid species like Sephioteuthis lessoniana, Illex illecebrosus, Loligo pealei, Todarodes sagitatus , and Illex argentinus have been studied by several researchers in order to get their optimal processing conditions (Agrafioti & Katsanidis, ; Kolodziejska, Sikorski, & Sadowska, ; Otwell & Hamann, ; Raman & Mathew, ; Stanley & Hultin, ; Stanley & Smith, ). Due to Dosidicus gigas is a highly consumable and commercial valuable specie in México and Latin‐American countries, the objective of this research was to evaluate the effect of cooking process (heating in boiling water at 100 °C during 30 min) over shrinkage, weight loss, soluble protein, water holding capacity, protein integrity (myofibril and stromal), and its structural and microscopic related changes in the squid meat with the aim to provide better efficient processing conditions in both, large industry and domestic markets.…”

Effect of additives in the shelflife extension of chilled and frozen stored Indian octopus (Cistopus indicus)

“…1), indicating the onset of microbial spoilage. Earlier, citric acid has been reported to reduce TVB-N and pH, but increase the toughness of the chilled squid (Agrafioti and Katsanidis 2012), while NaCl did not have any significant effect in the presence of other additives. TVB-N values of frozen octopus also increased but very gradually at the beginning and later, significantly (p > 0.05) as a result of the slow proliferation of psychrophilic spoilage microflora.…”