抄録
Mieko Kagawa Misuzu Matsumoto Keiko Hatae The changes in the food texture of squid muscle boiled in water (WA), an 18% salt solution (SA), and 100%soy sauce (SO) for 1,5,10, and 30 min were investigated by a sensory evaluation of the texture and measurements of the total weight, moisture content, salt concentration, pH value, mechanical properties, and protein composition. The samples cooked in SO had the highest hardness, followed by the samples in SA and then those in WA. Longer boiling in WA made the meat softer, but had no such effect on the samples boiled in SA and SO. The moisture content of the muscle boiled in SA and SO decreased with increasing boiling time, particularly so in SO. The results from the sensory evaluation of the texture, mechanical properties, and protein composition analysis show different textural properties of the muscle samples boiled in SO from those in SA. Boiling in SO for a short time made the skin tough. It seems that some components in SO other than sodium chloride influenced the physical properties of the muscle and skin of the squid.
