The influence of protein adjuncts and variations in pH on the
cook-cool loss, moisture content, and texture of squid gels was
investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01)
and cook-cool loss (P [greater than or equal to] .001) decreased as the pH of squid gels was
adjusted from 6.4 to 8.3 with sodium carbonate. The moisture
content of gels increased (P [greater than or equal to] .01) as the pH was elevated. Break
force (P [greater than or equal to] .001) and deformation distance to break (P [greater than or equal to] .005) were
inversely correlated to gel moisture content.
Protein adjuncts (2%) had a significant effect on cook-cool
loss, break force and moisture content (P [greater than or equal to] .001, .026, and .018,
respectively) of squid gels. Egg white produced an improved
water-holding capacity over soy protein isolate and sodium
caseinate. The mean cook-cool loss from gels containing egg white
was 5.29 + 0.66% which was significantly (P=.05) lower than that
of gels containing soy protein isolate (12.41 + 0.17%), no
protein adjunct (16.65 + 3.82%) and sodium caseinate (19.75 +
2.42%). Gels containing sodium caseinate had a significantly (p [greater than or equal to] .05) lower moisture content and higher cook-cool loss (P=.05)
than gels containing egg white or soy protein isolate.
The break force of gels containing sodium caseinate could not
be measured because the gels possessed little fracturability when
compressed. The break-force of gels containing soy protein
isolate or egg white were equal (P=.05), but each was less (P=.05)
than observed for control gels.
Holding minced squid gel sols at 4°C for 4 and 24 hours
before forming and heat-setting into gels, had a significant
effect on the force required to break gels (P [greater than or equal to] .001) and
expressible moisture (P [greater than or equal to] .006). Control squid gels and gels
containing soy protein isolate that were formed after holding for
24 hours required a lower force (P=.05) to break gels than similar
gels formed after holding for 4 hours. Holding time did not alter
(P [greater than or equal to] .05) moisture content, cook-cool loss or deformation at break.
Reduced gel strengths observed for gels held for 24 hours prior to
heat-setting was related to protease activity, loss of reactive
sulfhydryl functions and/or cold temperature setting.
A restructured seafood product was fabricated from mantle and
tentacle muscle of squid (Loligo opalescens). Whole squid yielded
37.5 + 1.4% edible mantle and 15.3 + 1.0% tentacle meat; a total
yield of 52.2 + 2.4% based upon round weight. A restructured
product fabricated from heat-set fibers (60%) and squid sol (40%) yielded 33.4 + 1.0% based upon round weight. A consumer
preference panel found no (P [less than or equal to] .05) differences in the product
containing different protein adjuncts and judged the product to
be, at least, slightly desirable (score of 6.0 on a 9 point scale). Firmness was the only sensory attribute that a trained
panel found to be influenced (P [greater than or equal to] .05) by the incorporation of
protein adjuncts. The product containing sodium caseinate was
judged to be less firm (P=.05) than products incorporating either
egg white or soy protein isolate. Trained panel scores for
firmness were consistent with measurements for break force. / Graduation date: 1988
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27204 |
| Date | 28 July 1987 |
| Creators | Berntsen, Steven Eldon |
| Contributors | Crawford, David L. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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