Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness

Abstract

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.

Effect of Super Chilling Storage on Maintenance of Freshness of Kuruma Prawn

“…Generally, seafood meat is considered to become softer with the reduction of freshness, and the cause of this phenomenon is reported to be due to the disintegration of collagen or connectin by endogenous proteinase in cool storage (Kugino et al, 1997;Ando et al, 1999;Kagawa et al, 2002). Since softening of the seafood meat was suppressed by using super chilling storage in the present study, disintegration of collagen and connectin might therefore be suppressed at the super chilling temperatures.…”

“…Mizuta et al (1997) reported similar findings. In squid meat also, intercellular spaces appear when the meat becomes softer during cold storage (Ando et al, 1999). The reason for this phenomenon is thought to be the result of the intercellular connectivity becoming lower during cold storage.…”

Different changes in mastication between crisp grass carp (Ctenopharyngodon idellus C.et V) and grass carp (Ctenopharyngodon idellus) after heating: The relationship between texture and ultrastructure in muscle tissue

“…More importantly, the mean collagen diameter of RCGC was greater than that of RGC. High amounts of collagen lead to high hardness in raw fish muscle (Ando, Tsukamasa, Makinodan, & Miyoshi, 1999;Johnston, 1999;Johnston et al, 2000;Periago et al, 2005). This could be explained by the fact that high fiber density presents a higher surface-to-volume ratio in the muscle fibers, such that the connective tissue surrounding each fiber is relatively more abundant than in a muscle with low fiber density (Periago et al, 2005).…”

Change in translucency of squid mantle muscle upon storage

“…2 There are several reports on the change in the freshness of squid during its storage. The indicators used were K -value, 3-5 texture [6][7][8][9] and taste. 10 In addition, squid has another practical freshness indicator: translucency of the muscle.…”