Abstract
The texture of raw and boiled for 0.5-60 min oval squid, Japanese common squid and arrow squid was examined by a sensory evaluation and rheological measurements. The sensory evaluation showed that a cooking time of 2-5 min for oval squid, 1-5 min for Japanese common squid and 1 min for arrow squid resulted in the toughest and stickiest cooked samples. These cooking times match the time at which the middle of the squid muscle reached 80°C. Each squid sample first became firm and was then softened by cooking. The speed of becoming tough and then tender was fastest with the arrow squid. The Japanese common squid started to soften later than the arrow squid, although almost the same degree of softening was reached in these two samples after 30 min of cooking. The speed of softening after becoming tough was slowest with the oval squid sample.
