Abstract
Objective: This study aimed to explore the best thawing method of squid in storage and processing. Methods: Three kinds of squid were thawed by four thawing methods: low temperature thawing, ultrasonic thawing, flowing water thawing and hydrostatic thawing. The changes of sensory quality, texture characteristics, thawing loss rate, cooking loss rate, volatile base total nitrogen (TVB-N value), thiobarbituric acid value (TBARS value) and salt-soluble protein content (SSP value) of different squid were investigated during the thawing process. Results: Ultrasonic thawing took the shortest time, but thawing loss rate was high and the juice loss was serious; The low temperature thawing time was too long, with high TBARS value but poor quality; The loss rates of hydrostatic thawing and cooking were high, and the phenomena of protein degradation and fat oxidation were serious; The mastication of squid was better under flowing water thawing, and the loss rate of thawing was relatively low, and the characteristics of muscle structure were maintained well. Conclusion: Flow water thawing is the most suitable thawing method for squid.
Publication Date
10-16-2022
First Page
159
Last Page
164,197
DOI
10.13652/j.spjx.1003.5788.2022.90204
Recommended Citation
Jin, WANG; Xue-hui, GAO; Yun-yun, CHEN; Hai-xia, YU; Fei, GAO; and Xiao-jun, ZHANG
(2022)
"Effect of thawing methods on water retention and quality of ship-borne ultra-low-temperature squid muscle,"
Food and Machinery: Vol. 38:
Iss.
9, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2022.90204
Available at:
https://www.ifoodmm.cn/journal/vol38/iss9/29
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