Changes in Dynamic Viscoelastic and Functional Properties of Indian Squid Mantle During Ice Storage

Abstract

The effect of ice storage on dynamic viscoelastic and functional properties of Indian squid mantle proteins was evaluated for 14 days. The pH, TVBN and TMA values increased significantly (P < 0.05) and crossed the limit of acceptability after the eighth day of storage. Deterioration of myosin heavy chain and reduction in Ca2+ ATPase activity were recorded during ice storage. The histological study of the squid muscles showed a compact and unique architecture that degraded with the progression of ice storage period. The solubility, viscosity, water holding capacity and emulsion capacity of myofibrillar proteins reduced significantly during ice storage. The gel strength value of the gels prepared from fresh meat was 257.49 g.cm that reduced to 74.58 g.cm at the end of the storage. The dynamic viscoelastic behavior of the fresh squid proteins revealed breakdown in the gelation process between 29C to 45C during temperature sweep. Practical Application Squid is known for its delicacy and is among the highest trading seafood commodities in the world. It is a common practice to hold squids in ice before further processing. The changes during this short-term storage affect not only its eating quality but also its amenability to further processing. Though, it is known that squid proteins do not form a good gel as compared to the finfish proteins, and the reasons are not well established. In this study, we have tried to relate biochemical changes with textural, rheological and muscle architectural changes during ice storage. Hence, this study will not only help to design the new processing technique for Indian squid but also pave the way for its effective utilization during prime quality.