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Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology
- Hu, Yaqin, Yu, Hiaxia, Dong, Kaicheng, Yang, Shuibing, Ye, Xingqian, Chen, Shiguo
- Food chemistry 2014 v.160 pp. 219-225
- Dosidicus gigas, firmness, heat treatment, meat, muscle fibers, polyacrylamide gel electrophoresis, protein degradation, response surface methodology, squid, taste, tenderizing, ultrasonic treatment
- Due to its unique structure, jumbo squid (Dosidicus gigas) meat is sensitive to heat treatment, which makes the traditional squid products taste tough and hard. This study aimed to tenderise jumbo squid meat through ultrasonic treatment. Response surface methodology (RSM) was used to predict the tenderising effect of various treatment conditions. According to the results of RSM, the optimal conditions appeared to be a power of 186.9W, a frequency of 25.6kHz, and a time of 30.8min, and the predicted values of flexibility and firmness under these optimal conditions were 2.40mm and 435.1g, respectively. Protein degradation and a broken muscle fibre structure were observed through histological assay and SDS–PAGE, which suggests a satisfactory tenderisation effect.