A considerable amount of squid mantle collagen, 45% to 70% of total collagen, was not solubilized even after 30 min of heating in boiling water with its fibrous structure left intact. Pyridinoline, one of the major intermolecular crosslinks in matured collagen, was more predominantly included in the insoluble collagen than in the soluble one (p , 0.05). These results suggest that pyridinoline is closely related to the heat solubility of squid collagen.
Using natural prawn (Penaeus japonicus), a comparison study was conducted between super chilling (؊2˚C) and cool (5˚C) storage for the effectiveness of keeping fish meat fresh. Brightness of the tail color could be retained longer using super chilling storage compared to traditional refrigeration. In addition, a significant color difference in a values between the two methods was confirmed when a colorimeter was used. As a physical property of the meat, significant softening was observed after 2 days refrigeration. However, in super chilling storage, no softening was observed even after 3 days of storage. Light microscopy showed the lowering of intercellular connections in the softened meat. The rise in K-values was suppressed in super chilling storage. From these results, it can be expected that super chilling storage is able to maintain the color of prawns and the physical properties of the meat, and consequently offers potential as a new storage technique suitable for replacing refrigeration.
Changes in firmness and structure of arrow squid (Loligo bleekert) mantle muscle during refrigeration (5°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.
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