Corpus ID: 137948174

Preliminary study on techniques of improving soft texture of Peru squid muscle

@article{Hongchun2010PreliminarySO,
  title={Preliminary study on techniques of improving soft texture of Peru squid muscle},
  author={Zhou Hong-chun},
  journal={Science and Technology of Food Industry},
  year={2010}
}
  • Zhou Hong-chun
  • Published 2010
  • Chemistry
  • Science and Technology of Food Industry
Unlike the other squid muscle,the muscle of Peru squid is very soft.The processing methods for North Pacific squid did not adapt to the Peru squid. It is of great practical significance to study the techniques of improving its muscle texture.In this paper,frozen Peru squid as raw materials was improved soft texture through three methods of pickling with salt,sugar,both salt and sugar. Moisture content and the sensory evaluation standards of fish physical structure were the indicators of changes… Expand