Thermal behavior of the muscle and skin of three varieties of squid and their changes during cold storage

Abstract

To investigate the relationship between the texture and protein, the main chemical component of the squid, the muscle and skin of the oval squid (OS), Japanese common squid (JCS), and arrow squid (AS) were stored at 4°C for 5 days, and then the texture, amounts of collagen and DSC characteristics were examined. OS is considered not to be as suitable as the other varieties for eating cooked, because the muscle is toughened by cooking and the outer skin layers are stronger. The amounts of water-soluble collagen at 20°C and 70°C increased in the JCS and AS skins during storage. The DSC thermogram of the JCS skin showed three peaks, and each peak changed during storage. It is considered that the specific thermal characteristics of the JCS skin were responsible for the elastic and tender texture of the cooked JCS skin, which is why the JCS is cooked before eating.