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Rheological properties of cuttlefish and squid meat
Ogawa, H.; Mochizuki, Y.; Iso, N. (1998). Rheological properties of cuttlefish and squid meat, in: Okutani, T. Contributed papers to International Symposium on Large Pelagic Squids, July 18-19, 1996, for JAMARC's 25th anniversary of its foundation. pp. 251-260
In: Okutani, T. (1998). Contributed papers to International Symposium on Large Pelagic Squids, July 18-19, 1996, for JAMARC's 25th anniversary of its foundation. Japan Marine Fishery Resources Research Center: Tokyo. 269 pp., more

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Keyword
    Marine

Authors  Top 
  • Ogawa, H.
  • Mochizuki, Y.
  • Iso, N.

Abstract
    Heating temperature is the most important factor for sensory texture of meat in processing foods. Then, we characterized the rheological properties of a cuttlefish, "kouika" Sepia esculenta and four squids, "yari ika" Loligo bleekeri, "Argentine matsu ika" Illex argentinus, "surume ika" Todarodes pacificus, and "New Zealand surume ika" Nototodaus sloani sloani. Differential scanning calorimetry (DSC) and rheological measurements, rupture strength and stress relaxation measurements were performed. The DSC thermogram of low "ika" mantle meat consisted of three major endothermic peaks at 50°C, 57°C, and 74°C. The first and second peaks mainly corresponded with the denaturation of myosin and collagen. The third peak was that of actin. Actin was almost native condition up to 63'C, while the other pro. teins had been completely denatured below 63°C. The thermograms indicated that the denaturation of mantle meat had been completed up to 80°C. Then, the rheological properties, rupture and stress relaxation test, were measured for raw meat and heated meat at 63°C or 80°C for 30 min. A positive correlation between the content of crude protein and the instantaneous elastic modulus was only found in heated meat at 63°C. It is considered that this relationship was associated with the amount of remaining native action. Rupture and stress relaxation tests were carried out to distinguish between the raw meat of the samples. The rupture force and rupture work were positively proportional strength and rupture power could be estimated trom the parameters obtained through the rupture test. Linear relationships with high coefficients were obtained between the rupture power as weIl as relaxation time and the water content or crude protein content of samples. Each "ika" raw meat of the different species could thus be distinguished from its reological properties.

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