| Jumbo squid （Dosidicus gigas）is the main squid to produce dried shreddedsquid product, which is cheap and rich in resources. As an off-shore specie, jumbosquid, different from the original material, neon flying squid (Ommastrephesbartramii), is always sold or imported in the form of blanched-frozen mantle, which isalready removed head and viscera and segmented. Now, the dried shredded squidprocessing basically follows the original processing, of which the first step is boiling.But for jumbo squid, whether boiling is needed after blanching is debatable. Thestudy discussed the effect of boiling on dried shredded squid product made fromjumbo squid, in order to optimize the processing technology, reduce the productioncost and improve the economic benefit.The effect of boiling on jumbo squid mantle （JM）, which was blanchedbefore, was discussed from the levels of texture, protein components and relevantfunctional groups in the fresh neon flying squid mantle (NM) for reference. Theinfluence of boiling on dried shredded squid product was considered by theprocessing in factory. The texture and hazardous substance were detected in this part.Main results are as followed:1. There was no positive effect of boiling on texture:We boiled the squid mantle in water of100℃for0、0.5、1、2、5、10minrespectively and tested the cooking loss and texture. During10min of boiling, thecooking loss of JM increased from4.9percent, which was much lower than53percent change of NM. In the boiling of the10min, the hardness of JM increasedabout86percent, while the hardness of NM decreased by67percent. So boiling willmake different effect on different kinds of squid. Hardness increases will seriouslyaffect the taste of products. So boiling will make different effect on different kind ofsquid. The chewiness increased by150percent, which will make the mantle trouble chew to swallow. As for jumbo squid, it is not wise to boil the mantle duringprocessing.2. There was no significant effect of boiling on protein component:During10min of boiling, protein concentration of JM samples kept in the lowerlevel, decreased from1.06mg/mL to0.86mg/mL, the variation was2percent of NM.In the same circumstances, the protein concentration of NM decreased from11.05mg/mL to1.56mg/mL. The SDS-PAGE15%patterns of JM suggested there were nonew bands and the disappearance of the original belt, by contrast, the bands of NMchanged significantly. The result illustrated that boiling made no great change onprotein component of JM.3. Boiling made no positive changes on molecular group of protein:During10min of boiling, the surface hydrophobicity and carbonyl group contentof JM increased by36%and23%respectively, while total sulfhydryl group content ofJM reduced by41%. The change is lower than NM with the variation of167%、93%、56%. The changes of the three factors happened mainly in the first1min and thenlevel off. For JM, the change could intensify the aggregation and oxidation of protein,which were avoided in the process.4. Boiling made no significant effect on the manufacturing in the factory:The TVBN, formaldehyde content and pH value of the dried shredded squidproduct using blanched JM samples, without boiling during processing, were71.9±7.56mg/100g,26.9±0.20mg/kg,6.340.006. There were no significantdifferences (p>0.05) between samples with or without boiling in the value of TVBN,formaldehyde content, pH value, springiness and chewiness. However the hardnessvalue of product without boiling was16percent lower than the product with boiling.The result indicated that boiling could not only make no passive effect on the textureof product but also reduce the hardness, which is desirable in the processing.The study deliberated the effect of boiling process on blanched jumbo squidfrom four aspects upon. Omitting boiling process will make no negative effect onjumbo squid and even reduce the hardness of the product. The result can be used to guide the factory production, reduce labor costs and energy consumption. |
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