Microstructural and Rheological Properties of Cooked Squid Mantle

Kugino, Mutsuko; Kugino, Kenji

doi:10.1111/j.1365-2621.1994.tb08129.x

Cited by 31 publications

(37 citation statements)

References 20 publications

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“…Gelatinization of connective tissue protein upon prolonged heat treatment may be responsible for this. This may be because of denaturation of protein and destruction of muscle cells during thermal processing (Kugino and Kugino 1994;Sreenath et al 2006). …”

Section: Thermal Processingmentioning

confidence: 99%

Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics

et al. 2015

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'Kalia', a popular preparation of Rohu fish, packed in four-layered laminated retort pouch was processed in a steam/air mixture over-pressure retort at 121.1°C to three different F 0 values of 7, 8 and 9 min. Time-temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profile such as hardness, springiness, gumminess and chewiness decreased as the F 0 value increased. The L* values decreased whereas a* and b* values increased with increasing F 0 value. Based on the commercial sterility, sensory evaluation, colour and texture profile analysis, F 0 value of 8 min and cook value of 66 min, with a total process time of 41.7 min at 121.1°C was found satisfactory for the preparation of Rohu fish curry (Kalia) in retort pouches.

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Section: Thermal Processingmentioning

confidence: 99%

Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics

et al. 2015

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“…Measurement of rheologica/ properties The rheological properties of the squid mantle were measured according to the method previously proposed (Kugino et al, 1993;Kugino, M. & Kugino, K., 1994). Parts ofthe raw and cooked mantles stored in a refrigerator were cut out for measuring the rupture properties.…”

Section: Measurement Of Contractile Percentage Of Mantlementioning

confidence: 99%

“…Compared with general fishes, the preference for squid meat largely depends not on the taste but on the physicochemical properties such as texture (Otwell & Hamann, 1979;Nakamura et al, 1985;Kugino, M. & Kugino, K., 1994). It is therefore important to understand how the physicochemical properties of squid meat are changed during processing.…”

mentioning

confidence: 99%

“…Namely, the physicochemical changes in squid meat caused by cooking are not merely as simple as lowering the shear force. Our recent studies demonstrated that boiled Sepioteuthis lessoniana (Kugino, M. & Kugino, K., 1994 and Sepia officinalis (Kugino, 1994) showed decreased rupture energies and that the stressstrain curves in cooking treatment largely differ from those of raw squids.…”

mentioning

confidence: 99%

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Changes in Microstructure and Rheological Properties of Squid Mantle during Storage.

Kugino

Ogawa

1997

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Histological and physicochemical changes in the mantle muscle tissue of squid (Sepioteuthis lessoniana) during storage were studied. When raw squid mantles were broken parallel to the circular musculature, the rupture energy (RE) was significantly lowered along with the storage. In the case of breaking across the circular musculature, the RE was slightly lowered but the yield point (YP) in the stress-strain curve shifted to a larger strain during storage. In the case of heated squid meat, the YP shifted to a lower strain during storage. The electron microscopic observation of the muscle tissue of raw squid indicated that a number of voids appeared between the muscle bundles and the muscle fibers during storage, and after cooking, obvious detachment was observed between the muscle fibers and muscle bundles. No significant changes in the molecular sizes of major protein components (muscle fibril proteins) were observed, indicating that the muscle fibril proteins were not degraded.

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“…Changes in the microstructure of myofibrils 10) and in SDS-polyacrylamide gel electrophoretic patterns of whole muscle proteins 11) were examined previously in heated squid muscle, but there have been no reports concerning with actin liberation and the responsible factor.…”

mentioning

confidence: 99%