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Physicochemical and textural properties of dried squid as affected by alkaline treatments
Author(s) -
Benjakul Soottawat,
Visessanguan Wonnop,
Tanaka Munehiko,
Ishizaki Shoichiro,
Taluengphol Alisara,
Chichanan Urai
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200011)80:14<2142::aid-jsfa754>3.0.co;2-x
Subject(s) - squid , texture (cosmology) , sodium hydroxide , chemistry , scanning electron microscope , sodium , sodium carbonate , absorption of water , nuclear chemistry , food science , materials science , composite material , organic chemistry , fishery , biology , artificial intelligence , computer science , image (mathematics)
The effect of alkaline treatment on the physicochemical and textural properties of dried squid was investigated. Dried squid soaked in 0.15 mol kg −1 sodium carbonate with a squid/alkaline solution ratio of 1:10 (w/v) for 20 h was shown to be the most acceptable in terms of both appearance and textural properties. Sodium hydroxide appeared to extensively destroy the fibre structure, leading to a mushy texture of dried squid. Alkaline‐treated squid had increased moisture and ash contents but decreased shear force compared to dried squid. Alkaline treatment effectively disrupted various bonds stabilising the fibre structure, resulting in structural alteration and increased water absorption. Scanning electron microscopy (SEM) showed that alkaline treatment mainly contributed to swelling and disintegration of squid muscle fibre. As a result, dried squid acquired a softened texture with a higher water‐holding capacity. © 2000 Society of Chemical Industry