TY - JOUR

T1 - Gastrophysical and chemical characterization of structural changes in cooked squid mantle

AU - Schmidt, Charlotte Vinther

AU - Plankensteiner, Lorens

AU - Clausen, Mathias Porsmose

AU - Walhter, Anders Runge

AU - Kirkensgaard, Jacob Judas Kain

AU - Olsen, Karsten

AU - Mouritsen, Ole G.

N1 - Funding information Nordea-fonden, Grant/Award Number:00025414

PY - 2021

Y1 - 2021

N2 - Squid (Loligo forbesii and Loligo vulgaris) mantles were cooked by sous vide cooking using different temperatures (46°C, 55°C, 77°C) and times (30 s, 2 min, 15 min, 1 h, 5 h, 24 h), including samples of raw tissue. Macroscopic textural properties were characterized by texture analysis (TA) conducted with Meullenet-Owens razor shear blade and compared to analysis results from differential scanning calorimetry. The collagen content of raw tissues of squid was quantified as amount of total hydroxyproline using ultra-high-performance liquid chromatography. Structural changes were monitored by Raman spectroscopy and small-angle X-ray scattering and visualized by second harmonic generation microscopy. Collagen in the squid tissue was found to be highest in arms (4.3% of total protein), then fins (3.0%), and lowest in the mantle (1.5%), the content of the mantle being very low compared to that of other species of squid. Collagen was found to be the major protein responsible for cooking loss, whereas both collagen and actin were found to be key to mechanical textural changes. A significant decreased amount of cooking loss was obtained using a lower cooking temperature of 55°C compared to 77°C, without yielding significant textural changes in most TA parameters, except for TA hardness which was significantly less reduced. An optimized sous vide cooking time and temperature around 55–77°C and 0.5–5 h deserves further investigation, preferably coupled to sensory consumer evaluation.

AB - Squid (Loligo forbesii and Loligo vulgaris) mantles were cooked by sous vide cooking using different temperatures (46°C, 55°C, 77°C) and times (30 s, 2 min, 15 min, 1 h, 5 h, 24 h), including samples of raw tissue. Macroscopic textural properties were characterized by texture analysis (TA) conducted with Meullenet-Owens razor shear blade and compared to analysis results from differential scanning calorimetry. The collagen content of raw tissues of squid was quantified as amount of total hydroxyproline using ultra-high-performance liquid chromatography. Structural changes were monitored by Raman spectroscopy and small-angle X-ray scattering and visualized by second harmonic generation microscopy. Collagen in the squid tissue was found to be highest in arms (4.3% of total protein), then fins (3.0%), and lowest in the mantle (1.5%), the content of the mantle being very low compared to that of other species of squid. Collagen was found to be the major protein responsible for cooking loss, whereas both collagen and actin were found to be key to mechanical textural changes. A significant decreased amount of cooking loss was obtained using a lower cooking temperature of 55°C compared to 77°C, without yielding significant textural changes in most TA parameters, except for TA hardness which was significantly less reduced. An optimized sous vide cooking time and temperature around 55–77°C and 0.5–5 h deserves further investigation, preferably coupled to sensory consumer evaluation.

U2 - 10.1111/1750-3841.15936

DO - 10.1111/1750-3841.15936

M3 - Journal article

C2 - 34653262

VL - 86

SP - 4811

EP - 4827

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 11

ER -