کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7597143 1492131 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology
چکیده انگلیسی
Due to its unique structure, jumbo squid (Dosidicus gigas) meat is sensitive to heat treatment, which makes the traditional squid products taste tough and hard. This study aimed to tenderise jumbo squid meat through ultrasonic treatment. Response surface methodology (RSM) was used to predict the tenderising effect of various treatment conditions. According to the results of RSM, the optimal conditions appeared to be a power of 186.9 W, a frequency of 25.6 kHz, and a time of 30.8 min, and the predicted values of flexibility and firmness under these optimal conditions were 2.40 mm and 435.1 g, respectively. Protein degradation and a broken muscle fibre structure were observed through histological assay and SDS-PAGE, which suggests a satisfactory tenderisation effect.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 160, 1 October 2014, Pages 219-225
نویسندگان
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