Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark.
Laboratory of Food Chemistry and Laboratory of Biobased Chemistry and Technology, Wageningen University and Research, Wageningen, The Netherlands.
J Food Sci. 2021 Nov;86(11):4811-4827. doi: 10.1111/1750-3841.15936. Epub 2021 Oct 15.
Squid (Loligo forbesii and Loligo vulgaris) mantles were cooked by sous vide cooking using different temperatures (46°C, 55°C, 77°C) and times (30 s, 2 min, 15 min, 1 h, 5 h, 24 h), including samples of raw tissue. Macroscopic textural properties were characterized by texture analysis (TA) conducted with Meullenet-Owens razor shear blade and compared to analysis results from differential scanning calorimetry. The collagen content of raw tissues of squid was quantified as amount of total hydroxyproline using ultra-high-performance liquid chromatography. Structural changes were monitored by Raman spectroscopy and small-angle X-ray scattering and visualized by second harmonic generation microscopy. Collagen in the squid tissue was found to be highest in arms (4.3% of total protein), then fins (3.0%), and lowest in the mantle (1.5%), the content of the mantle being very low compared to that of other species of squid. Collagen was found to be the major protein responsible for cooking loss, whereas both collagen and actin were found to be key to mechanical textural changes. A significant decreased amount of cooking loss was obtained using a lower cooking temperature of 55°C compared to 77°C, without yielding significant textural changes in most TA parameters, except for TA hardness which was significantly less reduced. An optimized sous vide cooking time and temperature around 55-77°C and 0.5-5 h deserves further investigation, preferably coupled to sensory consumer evaluation. PRACTICAL APPLICATION: The study provides knowledge about structural changes during sous vide cooking of squid mantle. The results may be translated into gastronomic use, promoting the use of an underutilized resource of delicious and nutritious protein (Loligo vulgaris and Loligo forbesii).
鱿鱼（真鱿科的弗氏柔鱼和美洲大赤鱿）外套膜经不同温度（46°C、55°C、77°C）和时间（30 秒、2 分钟、15 分钟、1 小时、5 小时、24 小时）的水浴烹饪处理，包括生组织样本。使用梅伦内特-欧文斯剃刀片式质地分析仪（TA）对宏观质地特性进行了特征描述，并与差示扫描量热法（DSC）的分析结果进行了比较。使用超高效液相色谱法（UHPLC）定量测定鱿鱼生组织中的胶原蛋白含量，作为羟脯氨酸总量。通过拉曼光谱和小角 X 射线散射监测结构变化，并通过二次谐波产生显微镜可视化。研究发现鱿鱼组织中的胶原蛋白含量最高的是腕部（占总蛋白的 4.3%），其次是鳍部（3.0%），最低的是外套膜（1.5%），与其他鱿鱼物种相比，外套膜中的胶原蛋白含量非常低。研究发现胶原蛋白是导致烹饪损失的主要蛋白质，而胶原蛋白和肌动蛋白都是导致机械质地变化的关键。与 77°C 相比，55°C 的较低烹饪温度可显著降低烹饪损失，除 TA 硬度显著降低外，大多数 TA 参数的质地变化不明显。在 55-77°C 和 0.5-5 小时左右的优化水浴烹饪时间和温度下，烹饪损失量进一步降低，口感也不会有明显变化，这是值得进一步研究的，最好结合感官消费者评价。实际应用：该研究提供了关于鱿鱼外套膜在水浴烹饪过程中结构变化的知识。这些结果可以转化为美食用途，促进美味且营养丰富的蛋白质（美洲大赤鱿和弗氏柔鱼）的利用。
