Abstract
The aim of this study was to investigate the effects of tumbling on the physicochemical and textural characteristics of squid (Loligo vulgaris), octopus (Octopus vulgaris) and cuttlefish (Sepia officinalis) muscles. Before tumbling the cephalopod samples were placed in plastic bags and 0.5 M NaCl was added. Tumbling process was performed continuously in three different tumbling times (2, 4, and 6 h). The results of the analyses showed that tumbling affected the physicochemical properties of cephalopod muscles. The increase in the time of tumbling resulted in the tenderness of the cephalopod muscles. The total soluble protein, the total free amino acid, and pH values increased with the increase of the tumbling time. The water holding capacity decreased and the cooking loss increased. The squid and octopus hardness and shear force values decreased after tumbling, according to instrumental and sensorial texture measurements. As a result, tumbling was found to be an effective method for tenderizing of squid and octopus muscle, but not for cuttlefish.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
