Partager

Influence de la fraîcheur sur la fermeté des muscles et la structure des manteaux d'encornets minami crus ou cuits.

Muscle firmness and structure of raw and cooked arrow squid mantle as affected by freshness.

Auteurs : ANDO M., TSUKAMASA Y., MAKINODAN Y., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Muscle firmness and structure of raw and cooked arrow squid mantle as affected by freshness.
  • Identifiant de la fiche : 2000-3104
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 64 - n. 4
  • Date d'édition : 07/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (7)
Voir la source

Indexation