225
dryer alone or combining with far-infrared radiation (FIR) showed that FIR in combination with HP decreased TMAO’ase, TMA, TVBN, polyunsaturated fatty acids
(PUFA), and total aerobic bacterial counts, but increased both saturated (SFA) and
Monounsaturated (MUFA) fatty acid content, compared with HP alone (Deng
et al. 2011b).
Although the drying process is mostly applied to the squid, the octopus is also
dried. Octopuses are usually sun/air or machine dried. Dried octopus is processed in
some districts as a traditional food. The head of a small octopus (1–3 kg) is split
open and viscera and eyeballs removed. After washing, the base of the arm is cut
open. A U-shaped piece of split bamboo is inserted into the trunk to expand it into a
spherical shape. Thus shaped, it is sun-dried for several days in an airy place. Dried
octopus is eaten with soy sauce after being torn to bits and roasted or immersed in
boiling water for a short time (Josupeit 2008). In Mediterranean countries such as
Greece and Spain, air drying is traditionally applied in the processing of the octopus
and then grilled. Thus, while the dried octopus loses half its weight, it gains a crispy
and chewy texture. In addition to the Mediterranean countries, this drying and grilling technique is used for both octopus and squid in Japan, and the traditional
Japanese breakfast consists of these products (Mouritsen and Styrbæk 2018).
3.2.3.4 Tenderizing of Cephalopods to Improve Texture
Cephalopods have a high rate of connective tissue in the muscular system.
Cephalopods are known to be difficult to prepare because they are famous for being
chewy and rubberlike. This feature of the cephalopod muscle discourages for consumers (Hurtado et al. 2001; Mouritsen and Styrbæk 2018). Toughness of cephalopod muscle is related to collagen structure, content, and aggregation of collagen in
the cephalopod muscles (Morales et al. 2000). There are various applications to
tender the cephalopods and make them consumable. Tenderization has been
achieved through applications such as freezing, heating, enzyme application, marination with organic acids addition, sodium chloride addition, phosphate salts addition mechanical massaging (tumbling) and pressurizing (Sikorski and Kolodziejska
1986; Kugino and Kugino 1995; Collignan and Montet 1998; Katsanidis 2004;
Pietrasik et al. 2010; Ketnawa and Rawdkuen 2011; Ha et al. 2012; Gokoglu et al.
2017a, b, 2018; Mouritsen and Styrbæk 2018).
Cephalopods are generally recommended to be frozen before all procedures as
freezing will eliminate possible parasites. It is also reported that the freezing process to be tenderize the meat. In the freezing process, which is defined as a physical
process involving the conversion of water molecules from an amorphous state to
highly structured ice crystals, the phase change of water can cause protein denaturation. Ice-crystal formation will break-up the muscle fibres (Xiong 1997; Mouritsen
and Styrbæk 2018). During freezing, the muscle fibres undergo cellular degradation
and the meat is tenderized in relation to the rupture and stretching of the muscle
fibres. The amount of ice crystals formed between the cells is affected by factors
such as freezing rate, freezing time and temperature (Shanks et al. 2002).
3.2 Cephalopods
dryer alone or combining with far-infrared radiation (FIR) showed that FIR in combination with HP decreased TMAO’ase, TMA, TVBN, polyunsaturated fatty acids
(PUFA), and total aerobic bacterial counts, but increased both saturated (SFA) and
Monounsaturated (MUFA) fatty acid content, compared with HP alone (Deng
et al. 2011b).
Although the drying process is mostly applied to the squid, the octopus is also
dried. Octopuses are usually sun/air or machine dried. Dried octopus is processed in
some districts as a traditional food. The head of a small octopus (1–3 kg) is split
open and viscera and eyeballs removed. After washing, the base of the arm is cut
open. A U-shaped piece of split bamboo is inserted into the trunk to expand it into a
spherical shape. Thus shaped, it is sun-dried for several days in an airy place. Dried
octopus is eaten with soy sauce after being torn to bits and roasted or immersed in
boiling water for a short time (Josupeit 2008). In Mediterranean countries such as
Greece and Spain, air drying is traditionally applied in the processing of the octopus
and then grilled. Thus, while the dried octopus loses half its weight, it gains a crispy
and chewy texture. In addition to the Mediterranean countries, this drying and grilling technique is used for both octopus and squid in Japan, and the traditional
Japanese breakfast consists of these products (Mouritsen and Styrbæk 2018).
3.2.3.4 Tenderizing of Cephalopods to Improve Texture
Cephalopods have a high rate of connective tissue in the muscular system.
Cephalopods are known to be difficult to prepare because they are famous for being
chewy and rubberlike. This feature of the cephalopod muscle discourages for consumers (Hurtado et al. 2001; Mouritsen and Styrbæk 2018). Toughness of cephalopod muscle is related to collagen structure, content, and aggregation of collagen in
the cephalopod muscles (Morales et al. 2000). There are various applications to
tender the cephalopods and make them consumable. Tenderization has been
achieved through applications such as freezing, heating, enzyme application, marination with organic acids addition, sodium chloride addition, phosphate salts addition mechanical massaging (tumbling) and pressurizing (Sikorski and Kolodziejska
1986; Kugino and Kugino 1995; Collignan and Montet 1998; Katsanidis 2004;
Pietrasik et al. 2010; Ketnawa and Rawdkuen 2011; Ha et al. 2012; Gokoglu et al.
2017a, b, 2018; Mouritsen and Styrbæk 2018).
Cephalopods are generally recommended to be frozen before all procedures as
freezing will eliminate possible parasites. It is also reported that the freezing process to be tenderize the meat. In the freezing process, which is defined as a physical
process involving the conversion of water molecules from an amorphous state to
highly structured ice crystals, the phase change of water can cause protein denaturation. Ice-crystal formation will break-up the muscle fibres (Xiong 1997; Mouritsen
and Styrbæk 2018). During freezing, the muscle fibres undergo cellular degradation
and the meat is tenderized in relation to the rupture and stretching of the muscle
fibres. The amount of ice crystals formed between the cells is affected by factors
such as freezing rate, freezing time and temperature (Shanks et al. 2002).
3.2 Cephalopods