Physicochemical and textural properties of dried squid as affected by alkaline treatments

Physicochemical and textural properties of dried squid as affected by alkaline treatments

Soottawat Benjakul, Asst. Prof., D. of Food Tech., F. of Agro-Industry, PSU.
Wonnop Visessanguan, National Center for Genetic Eng. and Biotech., National Sci. and Tech. Development Agency, Bangkok
Munehiko Tanaka, D. of Food Sci. and Tech., Tokyo U. of Fisheries, Tokyo, Japan
Shoichiro Ishizaki, D. of Food Sci. and Tech., Tokyo U. of Fisheries, Tokyo, Japan
Alisara Taluengphol, D. of Food Tech., F. of Agro-Industry, PSU.
Urai Chichanan, D. of Food Tech., F. of Agro-Industry, PSU.
Corresponding e-mail : bsoottaw@ratree.psu.ac.th

Grant : JSPS-NRCT
Published : J Sci Food Agric 2000, 80 : 2142-2148
Key words : alkaline treatment, squid, softening, texture

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 solu- tion 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.

BACK