Muscle firmness and structure of raw and cooked arrow squid mantle as affected by freshness

被引：40

作者：

Ando, M

Tsukamasa, Y

Makinodan, Y

Miyoshi, M

机构：

[1] Suzuka Univ Med Sci, Fac Hlth Sci, Dept Clin Nutr, Suzuka, Mie 5100293, Japan

[2] Kinki Univ, Fac Agr, Dept Fisheries, Nara 6318505, Japan

[3] Nara Womens Univ, Fac Human Life & Environm, Nara 6308506, Japan

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 04期

关键词：

squid; collagen; mantle muscle; shear force; freshness;

D O I：

10.1111/j.1365-2621.1999.tb15105.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in firmness and structure of arrow squid (Loligo bleekert) mantle muscle during refrigeration (5 degrees C) were studied. Shear force of raw mantle decreased sharply between 3 and 9 h refrigeration after killing. Light microscopic observations showed many pores between muscle cells in the softened raw samples. Transmission electron microscopic observations suggested that the spaces appeared as a result of detachment of muscle cells from connective tissues. After cooking the stored raw muscle, the shear force and muscle structure were almost the same for samples with different storage times. Freshness had an influence on raw squid muscle firmness and structure but not on cooked muscle.

引用

页码：659 / 662

页数：4

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