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| Changes in Physicochemical Characteristics of Squid upon Acid and Heat Treatment |
| Hye-Young Lee, Seong-Ho Kim, and Duk Jin Kim |
| Dept. of Food Science and Technology, Daegu University, Gyeongbuk 712-714, Korea |
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Abstract
| In order to acquire basic data on the development of squid processing food, we investigated changes in the composition of boiled squid upon heat treatment (100oC), acid treatment (acetic acid, 0∼5%), and pre-boiling (55oC, 80oC). The proximate composition of squid was 73∼78% moisture and 19∼24% crude protein, treatment with acid solution had a significant effect on the proximate composition of boiled squid (p<0.05). The major free sugars were ribose and glucose in all treatment samples. The 55oC pre-boiled sample had lower levels of glucose than the other samples. The total free sugar content of the non-peeled sample was the highest, followed by the 80oC pre-boiled sample, whereas the sugar content in the 55oC pre-boiled sample was very low. With regards to amino acid content, proline was the highest in all samples, followed by taurine and histidine. Treatment with acid solution had a significant effect on the total free amino content of boiled squid (p<0.05). The total free amino acid content of the 55oC pre-boiled sample was the highest, followed by the 80oC pre-boiled sample and non-peeled sample. Inosine and related compounds were not detected in any of the samples, and the adenosine triphosphate (ATP) content was low. The hypoxanthine contents of the 55oC and 80oC pre-boiled samples were the highest, the adenosine monophosphate (AMP) and inosine monophosphate (IMP) contents were similar, and the IMP content of the non-peeled sample was higher than those of the peeled samples. The palmitic acid content was very high and constituted 40% of total saturated fatty acids. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents were also high and constituted 60% of total unsaturated fatty acids. Of these, DHA content was the highest, followed by palmitic acid and EPA, which accounted for about 85% of total fatty acids. No difference in fatty acid content was observed between acid treatment and pre-boiling. The mineral P content was the highest on average in all boiled squid samples, followed by K, Na, Mg, and Ca contents. In addition, the pre-boiling temperature and acid solution concentration had significant effects on the mineral content. Further, heavy metal, Cd, Pb, and As contents were detected only at trace amounts, and their levels were lower than standard and permissible amounts for food. |
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| Key words : squid, acid treatment, heat treatment, preboiling, physicochemical characteristics |
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| Journal of the Korean Society of Food Science and Nutrition 41(4), 539~549 (2012) |
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