221
conditions. Another reason is that the sensory properties of the product worsen
because of the reaction between reducing sugars and amino acids, called the “maillard reaction” during thermal sterilization in the canning process of cephalopods.
The melanoidin formed during this reaction causes the change of colour of the sterilized meat to brown, forming caramelization in appearance and odour and to the
loss of flavour properties (Valencia-Perez et al. 2008; Shul’gina et al. 2013). The
necessity of removal of cephalopod skin which has nutritive tissue containing amino
acids such as proline and oxyproline by the thermal enzymatic and or mechanical
methods in conventional canning technologies has been shown as another reason of
loss of raw material during canning process by Shul’gina et al. (2013). The same
researchers reported that in a study of cephalopods (squid and octopus) used as a
raw material, the nutrient parts of cephalopods were approximately two-thirds of
their total body masses before the skin was removed, and the nutritional mass losses
after removal of the skin were from 18.8 to 33.6%. In this study, where they tried to
bring a new approach to canning technology, they found that removing the skin of
cephalopod from canning technology can significantly increase output and reduce
the cost of the finished product. They also determined that the use of spicy oily
extracts as an oil filling in cephalopod canning technology improves product quality
by reducing the required thermal effect level and the degree of heat damage in the
food during sterilization.
When fresh squid meat overheats, it contracts and hardens, making it almost
unacceptable as food. If Squid is heated without removing the skin, it shows a significant contraction. It is shortened by 6% of the initial length. Longitudinal contraction can be reduced to some degree when boiled after peeling the skin. It is
thought that the longitudinal hydrothermal shrinkage occurring in unpeeled meat is
caused by collagen in the skin. When very fresh meat is cooked at a temperature of
about 100 °C, transverse contractions occur, but few; More stale meat stored in the
cold for a day or two after death shows hydrothermal shrinkage of about 7.5%. As
the cooking temperature rises to 50–60 °C, squid meat begins to lose weight as well
as water content; at 100 °C the meat has about one half its initial weight and the
water content has been reduced about 15% (Takashi 1965).
To reduce the negative effects of overheating such as muscle contraction, nutrient and water loss, colour and texture changes in squid, it was cooked using sousvide cooking technique in different temperature combinations (Cui et al. 2019).
Sous-vide cooking means cooking the food in vacuumed plastic bags under controlled temperatures. With the increase of cooking heating temperature, the pH,
hardness, elasticity, and chewiness of squid increased first and then decreased. The
squid under 60 °C heating condition had better texture characteristics. With 60 °C
sous-vide cooking, texture and cooking losses were reduced.
Although little literature knowledge is available on canning of cephalopods,
canned squid is produced in Japan, China and India and is known to be a popular
product.
3.2 Cephalopods
conditions. Another reason is that the sensory properties of the product worsen
because of the reaction between reducing sugars and amino acids, called the “maillard reaction” during thermal sterilization in the canning process of cephalopods.
The melanoidin formed during this reaction causes the change of colour of the sterilized meat to brown, forming caramelization in appearance and odour and to the
loss of flavour properties (Valencia-Perez et al. 2008; Shul’gina et al. 2013). The
necessity of removal of cephalopod skin which has nutritive tissue containing amino
acids such as proline and oxyproline by the thermal enzymatic and or mechanical
methods in conventional canning technologies has been shown as another reason of
loss of raw material during canning process by Shul’gina et al. (2013). The same
researchers reported that in a study of cephalopods (squid and octopus) used as a
raw material, the nutrient parts of cephalopods were approximately two-thirds of
their total body masses before the skin was removed, and the nutritional mass losses
after removal of the skin were from 18.8 to 33.6%. In this study, where they tried to
bring a new approach to canning technology, they found that removing the skin of
cephalopod from canning technology can significantly increase output and reduce
the cost of the finished product. They also determined that the use of spicy oily
extracts as an oil filling in cephalopod canning technology improves product quality
by reducing the required thermal effect level and the degree of heat damage in the
food during sterilization.
When fresh squid meat overheats, it contracts and hardens, making it almost
unacceptable as food. If Squid is heated without removing the skin, it shows a significant contraction. It is shortened by 6% of the initial length. Longitudinal contraction can be reduced to some degree when boiled after peeling the skin. It is
thought that the longitudinal hydrothermal shrinkage occurring in unpeeled meat is
caused by collagen in the skin. When very fresh meat is cooked at a temperature of
about 100 °C, transverse contractions occur, but few; More stale meat stored in the
cold for a day or two after death shows hydrothermal shrinkage of about 7.5%. As
the cooking temperature rises to 50–60 °C, squid meat begins to lose weight as well
as water content; at 100 °C the meat has about one half its initial weight and the
water content has been reduced about 15% (Takashi 1965).
To reduce the negative effects of overheating such as muscle contraction, nutrient and water loss, colour and texture changes in squid, it was cooked using sousvide cooking technique in different temperature combinations (Cui et al. 2019).
Sous-vide cooking means cooking the food in vacuumed plastic bags under controlled temperatures. With the increase of cooking heating temperature, the pH,
hardness, elasticity, and chewiness of squid increased first and then decreased. The
squid under 60 °C heating condition had better texture characteristics. With 60 °C
sous-vide cooking, texture and cooking losses were reduced.
Although little literature knowledge is available on canning of cephalopods,
canned squid is produced in Japan, China and India and is known to be a popular
product.
3.2 Cephalopods