Softening of Jumbo Squid Dosidicus gigas via Enzyme Injection

Abstract

We developed a new softening technology applicable to the main body of the jumbo squid Dosidicus gigas; this will aid in squid consumption by elderly individuals and those who have masticatory and dysphagia problems. Protease solutions were injected into jumbo squid and hardness was measured using a texture analyzer. Seven enzymes were tested. Jumbo squid became progressively softer during bromelain and collupulin treatment; the hardness attained 5.6 × 10 3 N/m 2 at bromelain concentrations of 1.00% (w/v) and 6.7 × 10 3 N/m 2 at collupullin concentrations of 1.00% (w/v). The extents of tissue softening after bromelain and collupulin injection to 0.1%, 0.25%, 0.50%, and 1.00% (all w/v) were evaluated; the squid retained its shape after steaming for 10 min at 100°C to inactivate the enzymes. Thus, the results of this research indicate that enzyme injection softens the texture of jumbo squid.

Optimization of Texture-Modified Yellowfin Sole (Pleuronectes aspera) by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics

“…In addition to superheated steam treating, enzymatic treatment that is the most important processing method of this study also appeared to have a major impact on hardness level. In the study by Eom et al, (2015) [37], jumbo squid treated by injection of various commercial enzymes, including Neutase and Protamex, demonstrated significantly lower hardness values than nonenzymeprocessed squid.…”

Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch

“…Since, chewing and swallowing disorders such as dysphagia are common in older people, more effort is needed to modify the texture of food for the elderly diets (Cichero & Lam, ; Qazi Waqas, Wiklund, Altskar, Ekberg, & Stading, ). Several experimental approaches in preceding studies have been introduced to soften the texture of various foods such as rice (Hayashi, Kato, Umene, & Masunaga, ), squid (Eom, Lee, Chun, Park, & Park, ), and meats (Kim et al, ). In addition, the universal designed foods for the elderly people have been suggested in Japan (Umene, Hayashi, Kato, & Masunaga, ).…”

“…Several experimental approaches in preceding studies have been introduced to soften the texture of various foods such as rice (Hayashi, Kato, Umene, & Masunaga, 2014), squid (Eom, Lee, Chun, Park, & Park, 2015), and meats (Kim et al, 2015). In addition, the universal designed foods for the elderly people have been suggested in Japan (Umene, Hayashi, Kato, & Masunaga, 2015).…”

Classification of starch gel texture for the elderly diets based on instrumental and sensory methodology

“…A great deal of effort is thus necessary to modify the texture of food products for the elderly diets since chewing and swallowing disorders such as dysphagia are common in older people (Cichero & Lam, ). Several experimental approaches in preceding studies have been introduced to soften the texture of various foods such as rice (Hayashi, Kato, Umene, & Masunaga, ), squid (Eom, Lee, Chun, Park, & Park, ), and meats (Kim et al, ). In addition, the universal design foods have been suggested in Japan for the elderly (Umene, Hayashi, Kato, & Masunaga, ).…”