Effect of cooking on physicochemical and structural properties of jumbo squid (Dosidicus gigas) muscle

Wilfrido Torres-Arreola, Víctor Manuel Ocaño-Higuera, Josafat Marina Ezquerra-Brauer, Betzabe Ebenhezer López-Corona, Francisco Rodríguez-Felix, Reyna Castro-Longoria, Hugo Enrique Ramírez-Guerra*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

Jumbo squid (Dosidicus gigas) is an important commercialized fishery in Mexico; however, during its post-catch processing, several physicochemical changes occur in flesh, which could result in texture modifications. In this research, changes in water-holding capacity, protein solubility (PS), firmness, fibrils microstructure, and color of squid muscle (mantle, fins, and arms) during cooking (30 min at 100 °C) were evaluated. Throughout cooking were exhibited different shrinkage and weight loss behavior among three anatomical regions (p <.05). After cooking, PS of muscle from fins and arms remained similar, meanwhile, mantle muscle PS decreased 75%. Shear force (SF) magnitude order (p <.05) registered in fresh muscle was fins > arms > mantle, whereas at ending cooking, mantle muscle required the lowest SF. Microscopic analysis revealed a major quantity of collagen fibers in fins and arm muscle suggesting its possible relation to their hardness, in both fresh and cooked state. Practical applications: Jumbo squid (Dosidicus gigas) is an important marine resource in Mexico and many Asiatic and European countries. Its muscle (fins, arms, and mantle) edible items are commercialized and consumed in fresh, brined, and cooked presentations. Squid muscle protein structures (fibril and stromal) are organized different than fish as well as beef, pork and poultry; therefore its textural, physicochemical and sensorial (quality parameters) changes induced by cooking are distinctive. Squid meat acceptance by consumers is related mainly by texture than the taste or color attributes. Therefore, from economic point of view of domestic and large-scale markets, the establishment of best cooking conditions of squid became essential.

Original languageEnglish
Article numbere13528
JournalJournal of Food Processing and Preservation
Volume42
Issue number2
DOIs
StatePublished - 1 Feb 2018

Bibliographical note

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© 2017 Wiley Periodicals, Inc.

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