Physical measurement and analysis of the texture of the squid trapped in the Persian Gulf and its histological changes in two periods of shelf-life
Subject Areas : New Technologies in Aquaculture Development
Keywords: tissue, Squid, Keywords: Physical properties, Sepia,
Abstract :
Abstract[1] In this study, the physical measurements and changes in the texture composition of the Squid, one of the Persian Gulf population, were investigated during two months of storage at -18 °C. The average arm length was 34 ± 5, body length 3 ± 20 cm, body weight 790 ±10 and fillet weight 304 ± 20 and also for tissue analysis, for the fresh sample, hardness was 8.49±0.25 N the springiness 6.61±0.3, the cohesivness 0.48±0.16, chewiness 6.6 ± 0.35. During the 60-day maintenance period, texture properties, except for cohesivness and adhesivness, were decreasing. * Corresponding author; ebhoseini@srbiau.ac.ir
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