Changes of Rheological Properties of Cuttlefish and Squid Meat by Heat Treatment

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  • Changes of Rheological Properties of Cu

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Abstract

The changes of rheological properties of a cuttlefish and four squids by heat treatment were studied by the differential scanning calorimetry (DSC), the rupture test, and the stress relaxation test. Thethermograms of raw “ika” mantle meat showed three major endothermic peaks at 50°C, 57°C, and 74°C. The first andsecondpeaks mainly corresponded with the denaturation of myosin and collagen.The thirdpeak was that of actin which was almost native up to 63°, while the other proteins had been completely denatured below 63°. The thermograms for all samples indicated that the denaturation ofmantle meat had been completed up to 80°C. Then, the rheological properties were measured for rawmeat and heated meat at 63°C or 80°C. A positive correlation between the content of crude protein andthe instantaneous elastic modulus was only found in heated meat at 63°C. It is considered that thisrelationship was associated with the amount of remaining native actin.

Journal

  • Fisheries science

    Fisheries science 61 (4), 680-683, 1995

    The Japanese Society of Fisheries Science

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