Tenderizing Squid Mantle by Marination at Different pH and Temperature Levels

Collignan, Antoine; Montēt, Didier

doi:10.1006/fstl.1998.0423

Cited by 14 publications

(12 citation statements)

References 8 publications

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“…Reported that cooking at lower temperatures (55 o C) significantly decreased cooking loss, physicochemical and textural attributes of squid meat, when compared with cooking at a higher temperature of 77 o C. In addition, it is noted that cooking temperature of 55°C, squid meat has both sufficient juiciness and a pleasant texture (Schmidt et al, 2021). The maximum softening level was reported and softening is achieved by incubating squid mantle rings at 45°C and pH 2 (Collignan and Montet, 1998).…”

Section: Discussionmentioning

confidence: 99%

Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating

Kılınç¹,

Bulat²,

Atalay³

2022

EgeJFAS

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This study was conducted in order to develop different statistical models for estimating the bacterial count of squid rings marinated with lemon juice and mineral water after cooking. The marination ratios and times were as follows: (10:90; 90:10; 50:50; 100:100/100 g squid ring) and (1, 3, 6, 12, 24, 48 and 72 h), respectively. The effects of marination ratios and times on the microbiological and sensory changes of the cooked squid rings were observed at 4°C. Pathogenic bacteria (Vibrio spp., Staphylococcus aureus and Escherichia coli) were not found in the cooked (C) and cooked marinated (CM) squid rings in the present study. The TMC (total mesophilic aerobic bacteria counts) of all groups were determined as consumable at 72 h, whereas the TMC of C and CM samples (C7, CM7, CM14, CM21, CM28) increased to 5.92, 5.83, 5.71, 5.57 and 5.42 log cfu/g, respectively. Regression models were created to estimate the TMC and lactic acid bacteria count (LBC) of cooked squid rings during the marination process at 4°C to determine the increasing rates of bacterial growth of samples. As a result of this study; when compared with Model I and Model II; both of them can be preferred for predicting the TMC of C and CM samples. The variability in the TMC of C and CM squid samples was obtained as 93% in Model I, whereas the variability in the TMC of these samples was observed as 91% in Model II. So, these two models performed well, and they can be used for predicting the TMC of C and CM samples. Additionally, Model III was also developed for estimating the prediction value of LBC of cooked squid samples during the marination process at 4°C. This model was also determined very good performance (86%) to estimate the predicting values of LBC and it can be very essential together used with Model I or Model II for marinated fishery products to estimate the real shelf-life.

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Section: Discussionmentioning

confidence: 99%

Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating

Kılınç¹,

Bulat²,

Atalay³

2022

EgeJFAS

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“…Investigated cooking techniques of cephalopods have most frequently included boiling [ 59 , 70 , 81 , 82 ] and drying [ 45 , 67 ]. Other types of culinary preparations have involved tenderisation techniques of cephalopods using natural autolysis [ 74 ]; ultrasonic treatment [ 65 ]; and marination with NaCl and acetic acid [ 81 ], alkaline soaking [ 51 ], liver extract [ 73 ], collagenase [ 63 ], and spleen and bromelain extract [ 113 ]. However, it is often a predefined cooking treatment that is applied to study the physical, chemical, or microbiological changes rather than applying a gastrophysical approach to optimise the culinary treatment in question.…”

Section: Cephalopod Gastronomy and Gastrophysicsmentioning

confidence: 99%

Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

Schmidt

Mouritsen

2022

Foods

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Foods are complex systems due to their biological origin. Biological materials are soft matter hierarchically structured on all scales from molecules to tissues. The structure reflects the biological constraints of the organism and the function of the tissue. The structural properties influence the texture and hence the mouthfeel of foods prepared from the tissue, and the presence of flavour compounds is similarly determined by biological function. Cephalopods, such as squid, cuttlefish, and octopuses, are notoriously known for having challenging texture due to their muscles being muscular hydrostats with highly cross-linked collagen. Similar with other marine animals such as fish and crustaceans, cephalopods are rich in certain compounds such as free amino acids and free 5′-ribonucleotides that together elicit umami taste. Scientific investigations of culinary applications of cephalopods as foods must therefore involve mechanical studies (texture analysis), physicochemical measurements of thermodynamic properties (protein denaturation), as well as chemical analysis (taste and aroma compounds). The combination of such basic science investigations of food as a soft material along with an exploration of the gastronomic potential has been termed gastrophysics. In this review paper, we reviewed available gastrophysical studies of cephalopod structure, texture, and taste both as raw, soft material and in certain preparations.

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“…Protease merupakan salah satu enzim komersial yang paling banyak dimanfaatkan oleh industri, antara lain pada industri keju, pengempukan daging, farmasi, penyamakan kulit, deterjen (Mc Kane & Kandel, 1999, Collignan & Montet, 1998, Rao et al, 1998. Disamping penggunaannya dalam bidang industri, kini protease mulai digunakan dalam bidang kesehatan sebagai terapi bagi penderita kanker paru-paru, lambung, ovari, serviks, dan kanker kolon.…”

Section: Pendahuluanunclassified

“…Clostridium bifermentans R14-1-b dan Clostridium lituseburense Me2-3 memiliki pH optimum 7.5 (Enggel et al, 2004, Meryandini 2005. Protease asam dapat digunakan dalam industri makanan (pembuatan keju, pengempukan daging) dan pengelolaan kulit (Poza et al, 2003, Slokoska et al, 1999, Collignan & Montet 1998. Penambahan 1 mM kation divalen Mg 2+ pada ekstrak kasar enzim meningkatkan aktivitas protease Clostridium spp T11-3 sebesar 141 %.…”

Section: Natalia Dkkunclassified

Karakterisasi Protease Ekstraseluler Clostridium spp. T11-3

Natalia¹,

Nathalia²,

Meryandini³

2019

Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati

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Protease is one of the leather commercial enzymes which is widely used such in food processing, medicine and leather industry. Clostridium sp T11-3 was isolated from Tiu Jeruk River in Nusa Tenggara Barat. Sequence analysis of 16S rRNA indicated that Clostridium spp T11-3 was closely related to C. bifermentans. This isolate produced maximum protease activity after 18 hours of cultivation in liquid media. Protease of Clostridium spp 11-3 displayed maximum activity at pH 5 and 60oC with casein as substrate. In the presence of 1 mM divalent ion Mg2+ the enzym activity increased to 141 %, while others ion divalent (Ca2+, Zn2+, Cu2+, Fe2+, and Co2+) inhibited protease activity.

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Tenderizing Squid Mantle by Marination at Different pH and Temperature Levels

Cited by 14 publications

References 8 publications

Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating

Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating

Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

Karakterisasi Protease Ekstraseluler Clostridium spp. T11-3

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