Method for tenderizing muscles of squid carcass by ultra-high pressure

A technology of ultra-high pressure and squid, applied in the fields of application, food preparation, food science, etc., can solve problems such as rough taste, hard tissue, and unfavorable digestion, and achieve the effect of increasing commodity value, reducing chewing hardness, and expanding consumer groups

Inactive Publication Date: 2012-10-10
OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Squid belongs to cephalopods, and its carcass muscle is circular muscle, which is very different in nature from striated muscle. It has no junctions between actin and myosin, and its muscle tissue shrinks after being heated, becoming very compact and fibrous. , the meat is hard and not easy to bite; resulting in the traditional processed squid products having a rough taste and hard tissue, which is not conducive to digestion
Tenderization techniques usually used for livestock and poultry such as pork, beef, etc. cannot be transplanted to squid tenderization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Thaw the frozen Peruvian squid in a refrigerator at 4°C for 12 hours until the temperature of the squid muscle is about 3°C, remove the head, skin, and viscera, cut open the carcass coat, rinse it and perform ultra-high pressure treatment. Put the squid carcass slices in the sample tank of the pressure device, treat at 100MPa, keep the pressure for 5min, and the temperature of the pressure vessel is 25°C. The processed sample is cut into squid rings with a width of 2 cm to obtain finished products. The texture (TPA) measurement data of the samples showed that the hardness of untreated squid rings was 907.0g in the first chewing and 846.5g in the second chewing; The hardness is 815.0g. The color of the sample is calculated by the whiteness value, which increases from 68.75 to 70.57. The measured pH of the sample was essentially unchanged from 7.07 to 6.97.

Embodiment 2

[0020] Put the frozen Beitai squid in tap water, thaw it in running water until the carcass becomes soft, the temperature is about 3°C, remove the head, skin, and viscera, cut the carcass coat, and cut squids with a width of 4-5cm along the body axis Strips, rinsed and tenderized. Put the squid carcass slices in the sample tank of the pressure device, treat at 300MPa, keep the pressure for 10min, and the temperature of the pressure vessel is 20°C. The texture (TPA) measurement data of the samples showed that the untreated squid sticks had a hardness of 808.0g for the first chew and a hardness of 747.5g for the second chew; The hardness is 231g. The color of the sample is calculated by the whiteness value, which increases from 72.34 to 80.88. The measured pH of the samples remained in the neutral range from 7.09 to 6.94.

Embodiment 3

[0022] Put the frozen Peruvian squid in tap water, thaw it under running water until the carcass becomes soft, the temperature is about 3°C, remove the head, skin, and viscera, cut open the carcass coat, rinse and then perform tenderization. Put the squid sticks in the sample tank of the pressure device, treat with 600MPa high pressure, keep the pressure for 15min, and the temperature of the pressure vessel is 15°C. Cut into 4-5cm wide squid strips along the body axis to get the finished product. The texture (TPA) measurement data of the samples showed that the untreated squid sticks had a hardness of 910.0g for the first chew and 760.5g for the second chew; the squid sticks treated with ultra-high pressure had a hardness of 414.0g for the first chew and The hardness is 348.5g. The color of the sample is calculated by the whiteness value, which increases from 68.75 to 78.80. The measured pH of the samples remained in the neutral range from 7.05 to 6.88.

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PUM

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Abstract

The invention discloses a method for tenderizing muscles of a squid carcass by ultra-high pressure. The method comprises the following steps of: firstly thawing a frozen squid, then removing the head, skin and internal organs, cutting to form meat slices of the carcass or segmenting to form squid pieces, squid rings and squid strips, washing, draining, finally keeping the pressure for 10-15min under the pressure condition of 250-400MPa and the temperature condition of 15-30 DEG C, reliving pressure and finally preparing the muscles of the squid carcass after tenderizing. After the method disclosed by the invention is applied to process the muscles of the squid carcass, the chewing hardness of the muscles of the squid carcass can be reduced, the color and luster can be improved, consumer groups of a product processed from the squid can be further expanded, and the commodity value of the product processed from the squid can be finally improved.

Description

technical field [0001] The invention relates to a deep processing technology of aquatic products, in particular to a method for tenderizing squid carcass muscle by using ultra-high pressure. Background technique [0002] The skeletal muscle of ordinary fish and livestock meat is mainly striated muscle. Whether it is chemical tenderization or physical tenderization, the principle is to cut off the connection between the thick actin filaments of the striated muscle and the thin filaments of myosin, so that the long The chain-like muscle fibers are shortened to achieve the effect of tenderizing the meat. Squid belongs to cephalopods, and its carcass muscle is circular muscle, which is very different from striated muscle in nature. It has no junctions between actin and myosin, and its muscle tissue shrinks after being heated, becoming very compact and fibrous. , the meat is hard and not easy to crumble; resulting in the rough taste and hard tissue of traditional processed squid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 胡亚芹杨志坚余海霞杨水兵胡庆兰任西营
Owner OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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