TEXTURAL CHARACTERIZATION OF SQUID (LOLIGO-PEALEI LESUER) - SCANNING ELECTRON-MICROSCOPY OF COOKED MANTLE

SEM was used to reveal progressive structural alterations in the tissue components of cooked squid mantle. Progressive changes were observed at various cook temperatures, 50, 60, 70, 80 and 100°C and after different periods of cooking, 1, 2, 4, 8,16, 32 and 64 min at 100°C. Thermal alterations of connective tissues first appeared as interfibril ‘melting,’ then total fiber gelatinization at higher temperatures. The onset temperatures of ‘melting’ and gelatinization differed depending on the anatomical location of the connective tissue tunics. Thermal alterations of muscle fibers appeared as a loss of myofibril distinction first evident at 50°C. Increasing temperature of muscle fibers caused, in order, coagulation of sarcoplasmic proteins, disintegration of the sarcoplasm, and continuous fiber shrinkage and dehydration. These changes in tissue structure were partially explained by simultaneous changes in gross body dimensions, and mantle pH, moisture, and protein content. Copyright © 1979, Wiley Blackwell. All rights reserved