MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF COOKED SQUID MANTLE

被引：27

作者：

KUGINO, M ^{[1
]}

KUGINO, K ^{[1
]}

机构：

[1] YAMAGUCHI WOMENS UNIV,DEPT NUTR,YAMAGUCHI 753,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期

关键词：

SQUID; TEXTURE; COLLAGEN; THEOLOGY;

D O I：

10.1111/j.1365-2621.1994.tb08129.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in tissue structure and theological properties of squid were studied as related to cooking time using the mantle of squid just after instant killing. Collagen fibers of integument were tautly shrunk and voids were formed among the fibers by cooking. Muscle fibrils were considerably dehydrated and disconnected. Rupture energy (RE) for breaking raw squid parallel to the circular musculature was greater than that for breaking across the circular musculature. Cooking softened squid flesh and reduced RE both in parallel and transverse breaking of circular musculature. Reduction in RE was considerable in parallel breaking but not notable in transverse breaking.

引用

页码：792 / 796

页数：5

共 25 条

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