Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness

Authors

  • M. Ando,

    1. Authors Ando, Tsukamasa and Makinodan are with the Dept. of Fisheries, Faculty of Agriculture, Kinki Univ., Nakamachi 3327-204, Nara 631-8505, Japan. First author Mami Ando is with the Dept. of Clinical Nutrition, Faculty of Health Science, Suzuka Univ. of Medical Science, Kishioka-cho 1001-1, Suzukashi, Mie 510-0293, Japan.
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  • M. Ando,

    1. Authors Ando, Tsukamasa and Makinodan are with the Dept. of Fisheries, Faculty of Agriculture, Kinki Univ., Nakamachi 3327-204, Nara 631-8505, Japan. First author Mami Ando is with the Dept. of Clinical Nutrition, Faculty of Health Science, Suzuka Univ. of Medical Science, Kishioka-cho 1001-1, Suzukashi, Mie 510-0293, Japan.
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  • Y. Tsukamasa,

    1. Authors Ando, Tsukamasa and Makinodan are with the Dept. of Fisheries, Faculty of Agriculture, Kinki Univ., Nakamachi 3327-204, Nara 631-8505, Japan. First author Mami Ando is with the Dept. of Clinical Nutrition, Faculty of Health Science, Suzuka Univ. of Medical Science, Kishioka-cho 1001-1, Suzukashi, Mie 510-0293, Japan.
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  • Y. Makinodan,

    1. Authors Ando, Tsukamasa and Makinodan are with the Dept. of Fisheries, Faculty of Agriculture, Kinki Univ., Nakamachi 3327-204, Nara 631-8505, Japan. First author Mami Ando is with the Dept. of Clinical Nutrition, Faculty of Health Science, Suzuka Univ. of Medical Science, Kishioka-cho 1001-1, Suzukashi, Mie 510-0293, Japan.
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  • M. Miyoshi

    1. Author Miyoshi is with Faculty of Human Life & Environment, Nara Women's Univ., Kita-Uoyatyo, Nara 630-8506, Japan. Direct inquiries to Dr. Mami Ando at Suzuka Univ.
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ABSTRACT

Changes in firmness and structure of arrow squid (Loligo bleekert) mantle muscle during refrigeration (5°C) were studied. Shear force of raw mantle decreased sharply between 3 and 9 h refrigeration after killing. Light microscopic observations showed many pores between muscle cells in the softened raw samples. Transmission electron microscopic observations suggested that the spaces appeared as a result of detachment of muscle cells from connective tissues. After cooking the stored raw muscle, the shear force and muscle structure were almost the same for samples with different storage times. Freshness had an influence on raw squid muscle firmness and structure but not on cooked muscle.

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