Abstract
The effect of freezing (-18°C) for 1, 7 and 30 days on the texture, structural protein composition and tissue structure of the mantle of the Japanese common squid (Todarodes pacificus) was compared with that of an unfrozen sample. The breaking force was found to decrease with freezing duration. However, surface hardening of the meat occurred after 1 day of freezing. The amount of free drip and protein contained in the drip increased with freezing time, and the intercellular spaces were increased. On the other hand, the content of water-soluble and-insoluble proteins, and their composition, showed no change during freezing. The results from this study demonstrate that the freezing process softened the meat of the Japanese common squid. This is in contradiction with the common belief that squid meat resists change due to freezing.
