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2014•Science and Technology of Food IndustryRequires access

Change of moisture and texture of dosidicus squid during roasting process

Dong Zhi-jia

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Abstract

Gaint squid( Dosidicus gigas) is one of people's favorite leisure food.As a key processing step,roasting played an important part in the quality control of squid products.The change of moisture and texture about squid during roasting was investigated in this paper.Result showed that with the increase of roasting time,moisture content and water activity of squid decreased significantly,especially intermediate water and bound water.Hardness,chewiness and adhesiveness of squid significantly increased,while springiness decreased during roasting.

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What this paper is about

Gaint squid( Dosidicus gigas) is one of people's favorite leisure food.As a key processing step,roasting played an important part in the quality control of squid products.The change of moisture and texture about squid during roasting was investigated in this paper.Result showed that with the increase of roasting time,moisture content and water activity of squid decreased significantly,especially intermediate water and bound water.Hardness,chewiness and adhesiveness of squid significantly increased,while springiness decreased during roasting.

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Available abstract

Gaint squid( Dosidicus gigas) is one of people's favorite leisure food.As a key processing step,roasting played an important part in the quality control of squid products.The change of moisture and texture about squid during roasting was investigated in this paper.Result showed that with the increase of roasting time,moisture content and water activity of squid decreased significantly,especially intermediate water and bound water.Hardness,chewiness and adhesiveness of squid significantly increased,while springiness decreased during roasting.

Key concepts: Chewiness, Roasting, Squid, Texture (cosmology), Food science, Moisture, Water content, Chemistry

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