Role of sorbitol in manufacturing dried seafood from heated squid meat.

• KUBO TOMOKAZU

  Graduate School of Fisheries Sciences, Hokkaido University

• SAEKI HIROKI

  Graduate School of Fisheries Sciences, Hokkaido University

Abstract

Japanese common squid meat was heat-treated at 80°C for 1 min, cured with 1.0 M sorbitol solution (pH7.0) at 4°C for 18h, and dried further at 30°C (60% relative humidity) for 16 h. Osmotic dehydration during the sorbitol curing process and slow moisture vaporization at the initial drying period were observed regardless of the heat denaturation of muscle protein. Simultaneously, lowering the amount of moisture vaporized in the falling rate of the drying period caused a shortening of the total drying time. Furthermore, the shear force of the dried product from heat-treated meat was kept at a lower value by sorbitol curing, although the suppression effect of sorbitol on the hardening of dried meat was lost by protein denaturation. These results are useful for understanding the role of sorbitol in reducing drying time and in eliminating excess hardening of dried squid products.

Journal

• Fisheries science

  Fisheries science 67 (3), 524-529, 2001

  The Japanese Society of Fisheries Science

Keywords

• dehydration
• drying
• moisture
• sorbitol
• texture
• squid
• meat

Details

• CRID: 1390001204428412032
• NII Article ID: 130003903565
• NII Article ID: 30014677665
• NII Article ID: 10008269469
• NII Book ID: AA10993718
• DOI: 10.1046/j.1444-2906.2001.00267.x
• ISSN: 14442906
• ISSN: 09199268
• NDL BIB ID: 5813298
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5813298
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed