ShareMuscle firmness and structure of raw and cooked arrow squid mantle as affected by freshness.
Author(s) : ANDO M., TSUKAMASA Y., MAKINODAN Y., et al.
Type of article: Article
Summary
Changes in firmness and structure of arrow squid (Loligo bleekert) mantle muscle during chilling (5 °C) were studied. Shear force of raw mantle decreased sharply between 3 and 9 h refrigeration after killing. After cooking the stored raw muscle, the shear force and muscle structure were almost the same for samples with different storage times. Freshness had an influence on raw squid muscle firmness and structure but not on cooked muscle.
Details
- Original title: Muscle firmness and structure of raw and cooked arrow squid mantle as affected by freshness.
- Record ID : 2000-3104
- Languages: English
- Source: Ital. J. Food Sci. - vol. 64 - n. 4
- Publication date: 1999/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Squid (seafood); Texture; Chilling; Fresh produce; Seafood
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TRIAL REPROCESSING OF ONBOARD FROZEN SQUID.
- Author(s) : ARGA NARAZ C. A.
- Date : 1987/07
- Languages : English
- Source: Infofish mark. Dig. - n. 4
View record
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FROZEN SQUID: HANDLING AND PROCESSING TECHNIQUES.
- Author(s) : KREUZER R.
- Date : 1989/03
- Languages : English
- Source: Infofish int. - n. 2
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EFFECT OF INITIAL TREATMENT AND FREEZING ON CHA...
- Author(s) : NALETOVA I. A.
- Date : 1987
- Languages : Russian
- Source: Rybn. Hoz. - n. 6
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REPEATED FREEZING OF FROZEN BOILED SQUID AND PI...
- Author(s) : REHINA N. I.
- Date : 1985
- Languages : Russian
- Source: Rybn. Hoz. - n. 6
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Functional and thermal gelation properties of s...
- Author(s) : GÓMEZ-GUILLÉN M. C., MARTÍNEZ-ALVAREZ O., MONTERO P.
- Date : 2003/08
- Languages : English
- Source: Ital. J. Food Sci. - vol. 68 - n. 6
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