Graduate Thesis Or Dissertation
 

Development of a restructured seafood product from squid (Loligo Opalescens)

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  • The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to] .001) decreased as the pH of squid gels was adjusted from 6.4 to 8.3 with sodium carbonate. The moisture content of gels increased (P [greater than or equal to] .01) as the pH was elevated. Break force (P [greater than or equal to] .001) and deformation distance to break (P [greater than or equal to] .005) were inversely correlated to gel moisture content. Protein adjuncts (2%) had a significant effect on cook-cool loss, break force and moisture content (P [greater than or equal to] .001, .026, and .018, respectively) of squid gels. Egg white produced an improved water-holding capacity over soy protein isolate and sodium caseinate. The mean cook-cool loss from gels containing egg white was 5.29 + 0.66% which was significantly (P=.05) lower than that of gels containing soy protein isolate (12.41 + 0.17%), no protein adjunct (16.65 + 3.82%) and sodium caseinate (19.75 + 2.42%). Gels containing sodium caseinate had a significantly (p [greater than or equal to] .05) lower moisture content and higher cook-cool loss (P=.05) than gels containing egg white or soy protein isolate. The break force of gels containing sodium caseinate could not be measured because the gels possessed little fracturability when compressed. The break-force of gels containing soy protein isolate or egg white were equal (P=.05), but each was less (P=.05) than observed for control gels. Holding minced squid gel sols at 4°C for 4 and 24 hours before forming and heat-setting into gels, had a significant effect on the force required to break gels (P [greater than or equal to] .001) and expressible moisture (P [greater than or equal to] .006). Control squid gels and gels containing soy protein isolate that were formed after holding for 24 hours required a lower force (P=.05) to break gels than similar gels formed after holding for 4 hours. Holding time did not alter (P [greater than or equal to] .05) moisture content, cook-cool loss or deformation at break. Reduced gel strengths observed for gels held for 24 hours prior to heat-setting was related to protease activity, loss of reactive sulfhydryl functions and/or cold temperature setting. A restructured seafood product was fabricated from mantle and tentacle muscle of squid (Loligo opalescens). Whole squid yielded 37.5 + 1.4% edible mantle and 15.3 + 1.0% tentacle meat; a total yield of 52.2 + 2.4% based upon round weight. A restructured product fabricated from heat-set fibers (60%) and squid sol (40%) yielded 33.4 + 1.0% based upon round weight. A consumer preference panel found no (P [less than or equal to] .05) differences in the product containing different protein adjuncts and judged the product to be, at least, slightly desirable (score of 6.0 on a 9 point scale). Firmness was the only sensory attribute that a trained panel found to be influenced (P [greater than or equal to] .05) by the incorporation of protein adjuncts. The product containing sodium caseinate was judged to be less firm (P=.05) than products incorporating either egg white or soy protein isolate. Trained panel scores for firmness were consistent with measurements for break force.
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