Tenderizing squid mantle by marination at different pH and temperature levels
The very tough muscle tissues of broadtail shortfin squid (#Illex coindetii#) cause considerable marketing limitations. A tenderizing process involving the activation of squid mantle intramuscular proteases to counteract this problem was investigated. The effects of pH, temperature, and incubation time on the final texture of squid mantle rings were assessed by tensile tests, where strain was measured for given levels of stress. The maximum level of tenderization was obtained by incubating squid mantle rings at 45°C and pH 2. Electrophoretic analyses revealed that mantle tissues were tenderized through proteolysis. Squid mantle rings tenderized at pH 2, 45°C and 25°C for 30 min and 2 h were subsequenth assessed by sensory analysis. Products processed at 45°C were found to be significantly more tender and less crispy than unprocessed broadtail shortfin squid, regardless of the incubation time.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, attendrissement, Cephalopoda, calmar, autolyse, analyse organoleptique, propriété rhéologique, http://aims.fao.org/aos/agrovoc/c_7662, http://aims.fao.org/aos/agrovoc/c_1456, http://aims.fao.org/aos/agrovoc/c_7343, http://aims.fao.org/aos/agrovoc/c_15938, http://aims.fao.org/aos/agrovoc/c_16006, http://aims.fao.org/aos/agrovoc/c_6553, |
Online Access: | http://agritrop.cirad.fr/391824/ http://agritrop.cirad.fr/391824/1/391824.pdf |
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dig-cirad-fr-3918242024-01-27T23:51:11Z http://agritrop.cirad.fr/391824/ http://agritrop.cirad.fr/391824/ Tenderizing squid mantle by marination at different pH and temperature levels. Collignan Antoine, Montet Didier. 1998. Lebensmittel-Wissenschaft und Technologie - Food Science and Technology, 31 (7-8) : 673-679.https://doi.org/10.1006/fstl.1998.0423 <https://doi.org/10.1006/fstl.1998.0423> Tenderizing squid mantle by marination at different pH and temperature levels Collignan, Antoine Montet, Didier eng 1998 Lebensmittel-Wissenschaft und Technologie - Food Science and Technology Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires attendrissement Cephalopoda calmar autolyse analyse organoleptique propriété rhéologique http://aims.fao.org/aos/agrovoc/c_7662 http://aims.fao.org/aos/agrovoc/c_1456 http://aims.fao.org/aos/agrovoc/c_7343 http://aims.fao.org/aos/agrovoc/c_15938 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_6553 The very tough muscle tissues of broadtail shortfin squid (#Illex coindetii#) cause considerable marketing limitations. A tenderizing process involving the activation of squid mantle intramuscular proteases to counteract this problem was investigated. The effects of pH, temperature, and incubation time on the final texture of squid mantle rings were assessed by tensile tests, where strain was measured for given levels of stress. The maximum level of tenderization was obtained by incubating squid mantle rings at 45°C and pH 2. Electrophoretic analyses revealed that mantle tissues were tenderized through proteolysis. Squid mantle rings tenderized at pH 2, 45°C and 25°C for 30 min and 2 h were subsequenth assessed by sensory analysis. Products processed at 45°C were found to be significantly more tender and less crispy than unprocessed broadtail shortfin squid, regardless of the incubation time. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/391824/1/391824.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1006/fstl.1998.0423 10.1006/fstl.1998.0423 info:eu-repo/semantics/altIdentifier/doi/10.1006/fstl.1998.0423 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1006/fstl.1998.0423 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires attendrissement Cephalopoda calmar autolyse analyse organoleptique propriété rhéologique http://aims.fao.org/aos/agrovoc/c_7662 http://aims.fao.org/aos/agrovoc/c_1456 http://aims.fao.org/aos/agrovoc/c_7343 http://aims.fao.org/aos/agrovoc/c_15938 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_6553 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires attendrissement Cephalopoda calmar autolyse analyse organoleptique propriété rhéologique http://aims.fao.org/aos/agrovoc/c_7662 http://aims.fao.org/aos/agrovoc/c_1456 http://aims.fao.org/aos/agrovoc/c_7343 http://aims.fao.org/aos/agrovoc/c_15938 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_6553 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires attendrissement Cephalopoda calmar autolyse analyse organoleptique propriété rhéologique http://aims.fao.org/aos/agrovoc/c_7662 http://aims.fao.org/aos/agrovoc/c_1456 http://aims.fao.org/aos/agrovoc/c_7343 http://aims.fao.org/aos/agrovoc/c_15938 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_6553 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires attendrissement Cephalopoda calmar autolyse analyse organoleptique propriété rhéologique http://aims.fao.org/aos/agrovoc/c_7662 http://aims.fao.org/aos/agrovoc/c_1456 http://aims.fao.org/aos/agrovoc/c_7343 http://aims.fao.org/aos/agrovoc/c_15938 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_6553 Collignan, Antoine Montet, Didier Tenderizing squid mantle by marination at different pH and temperature levels |
description |
The very tough muscle tissues of broadtail shortfin squid (#Illex coindetii#) cause considerable marketing limitations. A tenderizing process involving the activation of squid mantle intramuscular proteases to counteract this problem was investigated. The effects of pH, temperature, and incubation time on the final texture of squid mantle rings were assessed by tensile tests, where strain was measured for given levels of stress. The maximum level of tenderization was obtained by incubating squid mantle rings at 45°C and pH 2. Electrophoretic analyses revealed that mantle tissues were tenderized through proteolysis. Squid mantle rings tenderized at pH 2, 45°C and 25°C for 30 min and 2 h were subsequenth assessed by sensory analysis. Products processed at 45°C were found to be significantly more tender and less crispy than unprocessed broadtail shortfin squid, regardless of the incubation time. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires attendrissement Cephalopoda calmar autolyse analyse organoleptique propriété rhéologique http://aims.fao.org/aos/agrovoc/c_7662 http://aims.fao.org/aos/agrovoc/c_1456 http://aims.fao.org/aos/agrovoc/c_7343 http://aims.fao.org/aos/agrovoc/c_15938 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_6553 |
author |
Collignan, Antoine Montet, Didier |
author_facet |
Collignan, Antoine Montet, Didier |
author_sort |
Collignan, Antoine |
title |
Tenderizing squid mantle by marination at different pH and temperature levels |
title_short |
Tenderizing squid mantle by marination at different pH and temperature levels |
title_full |
Tenderizing squid mantle by marination at different pH and temperature levels |
title_fullStr |
Tenderizing squid mantle by marination at different pH and temperature levels |
title_full_unstemmed |
Tenderizing squid mantle by marination at different pH and temperature levels |
title_sort |
tenderizing squid mantle by marination at different ph and temperature levels |
url |
http://agritrop.cirad.fr/391824/ http://agritrop.cirad.fr/391824/1/391824.pdf |
work_keys_str_mv |
AT collignanantoine tenderizingsquidmantlebymarinationatdifferentphandtemperaturelevels AT montetdidier tenderizingsquidmantlebymarinationatdifferentphandtemperaturelevels |
_version_ |
1792491532180258816 |