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Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface
Yaqin Hu1, Hiaxia Yu1, Kaicheng Dong1
1Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.
Abstract:
Due to its unique structure, jumbo squid (Dosidicus gigas) meat is sensitive to heat treatment, which makes the traditional squid products taste tough and hard. This study aimed to tenderise jumbo squid meat through ultrasonic treatment. Response surface methodology (RSM) was used to predict the tenderising effect of various treatment conditions. According to the results of RSM, the optimal conditions appeared to be a power of 186.9 W, a frequency of 25.6 kHz, and a time of 30.8 min, and the predicted values of flexibility and firmness under these optimal conditions were 2.40 mm and 435.1 g, respectively. Protein degradation and a broken muscle fibre structure were observed through histological assay and SDS-PAGE, which suggests a satisfactory tenderisation effect.
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