Abstract
The texture of raw and cooked samples of oval squid, Japanese common squid and arrow squid were compared by a rheological measurement and sensory evaluation. Raw oval squid was found to be sticky and preferable; however, the value for tensile strain was increased by cooking, and it became tough to cut with the teeth. Raw Japanese common squid was the toughest and least sticky, and was not preferable. However, it became easier to chew after cooking, and no textural preference among the varieties was apparent for cooked squid. The cold storage effect was more apparent on raw squid than cooked squid. Cold storage of each raw squid sample decreased the values of tensile strength and firmness, and increased the value for adhesiveness, to form a softer mantle during 24 h. It was also found by a cluster analysis that differences in texture among the varieties of raw squid were much more apparent during storage than those of cooked squid.
The texture of raw and cooked samples of oval squid, Japanese common squid and arrow squid were compared by rheological measurements and a sensory evaluation.
Raw oval squid was sticky and preferable, but cooking increased its tensile strain and made it hard to bite off. Raw Japanese common squid was tough, not very sticky and was not preferable, but cooking made it easier to bite off. The difference in textural preference among the varieties of raw squid was not apparent when cooked.
The rheological measurement and sensory evaluation show that the changes in texture during cold storage were more significant in raw squid than in cooked squid. In all raw squid samples, the tensile strength decreased and adhesiveness increased, all samples of raw squid becoming softer after 24 h of cold storage.
In order to make the differences in texture of the three squid more explicit, a cluster analysis was applied. The textural differences among the varieties were much larger than those observed during storage, although the texture of raw squid changed greatly in 24 h.
