Influence of Freezing and Thawing on the Change in Texture of Squid Meat

The effect of freezing (-18°C) for 1, 7 and 30 days on the texture, structural protein composition and tissue structure of the mantle of the Japanese common squid (Todarodes pacificus) was compared with that of an unfrozen sample. The breaking force was found to decrease with freezing duration. Howe...

Full description

Saved in:
Bibliographic Details
Published inJournal of Home Economics of Japan Vol. 53; no. 12; pp. 1177 - 1184
Main Authors ANDO, Muni, MIYOSHI, Masamitsu
Format Journal Article
LanguageEnglish
Published The Japan Society of Home Economics 2002
Subjects
breaking strength
freezing
meat
squid
texture
thawing
Online AccessGet full text

Cover

More Information
Summary:The effect of freezing (-18°C) for 1, 7 and 30 days on the texture, structural protein composition and tissue structure of the mantle of the Japanese common squid (Todarodes pacificus) was compared with that of an unfrozen sample. The breaking force was found to decrease with freezing duration. However, surface hardening of the meat occurred after 1 day of freezing. The amount of free drip and protein contained in the drip increased with freezing time, and the intercellular spaces were increased. On the other hand, the content of water-soluble and-insoluble proteins, and their composition, showed no change during freezing. The results from this study demonstrate that the freezing process softened the meat of the Japanese common squid. This is in contradiction with the common belief that squid meat resists change due to freezing.
ISSN:0913-5227
1882-0352
DOI:10.11428/jhej1987.53.1177