Relationships between morphometrical properties and the texture of an extrusion‐expanded snack made from squid mantle (Dosidicus gigas)

Abstract

The giant squid is a very attractive species because its meat has low caloric intake, high protein content, and is an important source of omega 3 fatty acids. Despite the desirable qualities of the squid meat its consumption is very low due to the low diffusion of the properties of its meat, acid, and ammoniacal flavor, rigid texture that requires prolonged cooking times and lack of alternatives of consumption. In Mexico, this type of squid is mainly destined for export as frozen mantle and products with little added value, which generates little economic benefit. Therefore, the results of this research may be of interest to the squid processing industry, which demands new forms of consumption of this marine species to increase their commercialization and added value.

Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing

“…Mantle and muscle tissue collagen and myofibrillar proteins were not degraded when those pressure levels were applied. Processing temperature and holding time accounted for the changes in texture [69,70].…”

Karakteristik Kimia dan Mikrobiologi Makanan Ringan Khas Pemalang Ogel-ogel

“…Sebagai salah satu produk snack ekstrusi, kestabilan mutu ogel-ogel terutama terkait dengan komposisi kimianya, menjadi hal yang sepatutnya perlu untuk dikawatirkan. Proses ekstrusi yang melibatkan adanya suhu tinggi dapat menyebabkan hilangnya beberapa komponen bahan yang sensitif terhadap panas seperti vitamin dan asam amino esensial (Vasanthan et al, 2002) dan dapat menurunkan kualitas produk (Kotsanopoulos and Arvanitoyannis, 2017) serta perubahan tekstur (Valenzuela-Lagarda et al, 2018). Penelitian mengenai perubahan kualitas produk ekstrudat saat prose ekstruksi telah berhasil dilakukan oleh peneliti terdahulu (Ojokoh et al, 2014) namun nampaknya perlu digali informasi lebih jauh mengenai perubahan kualitas produk seiring dengan lama penyimpanan dan status cemaran baik secara kimia maupun mikrobiologis sebagai wujud jaminan keamanan produk.…”