Effect Of Protease Tendering Process On The Quality Of Squid

Squid(Dosidicus gigas)is rich in nutrients,but due to its slightly insoluble muscle matrix protein content in the muscle,the muscle tissue of the squid is extremely tough,hard and hard to chew,and becomes denser and fibrotic after heating,seriously affected its edible.How to improve the taste of squid products is a hot issue in the field of aquatic product processing technology.This article uses exogenous enzymes to tenderize the muscles of the squid,bromelain was selected for subsequent experiments by comparing the tenderization effects of different exogenous enzymes on the muscles of the squid;and using response surface optimization analysis to obtain the optimal process of muscle tenderization of squid;based on the optimal optimization process,the effects of enzyme treatment on muscle quality characteristics of carp and its mechanism were discussed;furthermore,the effects of low temperature storage on muscle quality characteristics of tenderized carp were discussed.The main research contents are as follows:1.The optimal process of muscle tenderization of squid was obtained through response surface optimization analysis: the concentration of bromelain is 210 U/100 mL,the temperature of the water bath is 30?,the tenderization time is 40 min,and the pH of the enzymatic solution is 6.42.After tenderization,the muscle taste of the carp is greatly improved.The research results can provide a certain reference and technical basis for the tenderization treatment of squid muscle tissue and the development of new squid processed products.2.The effects of bromelain and papain on squid muscle quality characteristics and its mechanism of action were studied.Studies have shown that bromelain treatment can effectively reduce the crushing loss rate of the muscle of the squid compared to the distilled water group(blank group),it also plays a role in maintaining the color and texture of the muscles of the squid.Bromelain has a certain effect on the tenderness of cooked squid muscles.The content of water-soluble protein andsalt-soluble protein in squid muscles treated by bromelain is higher than that in distilled water,which is easier for human body to absorb and can maintain the integrity of myofibrils to some extent.From the microscopic structure,the muscle tissue gap became larger after bromelain treatment,indicating that bromelain has a tenderening effect on the muscle of the squid.3.During cryopreservation,the effects of bromelain on muscle quality characteristics of squid during low temperature storage were studied.Studies have shown that bromelain treatment can effectively reduce the squeezing loss rate of squid muscle during freezing and cold storage,and also has a certain protective effect on the color,moisture content,hardness and shearing force of squid muscle;and bromelain treatment can slow down the freezing and denaturation of proteins and effectively maintain the integrity of muscle myofibrils,and have a certain preservation effect.Observing the microstructure,it was found that bromelain caused the breakage of muscle tissue,but the unbroken parts were closely arranged,which indicated that bromelain could effectively improve the tenderness of squid.