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Tenderizing squid mantle by marination at different pH and temperature levels

Collignan A., Montet D.. 1998. Lebensmittel-Wissenschaft und Technologie - Food Science and Technology, 31 (7-8) : p. 673-679.

DOI: 10.1006/fstl.1998.0423

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. (Résumé d'auteur)

Mots-clés : attendrissement; cephalopoda; calmar; autolyse; analyse organoleptique; propriété rhéologique

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