Change of moisture and texture of dosidicus squid during roasting process

DONG Zhi-jian; LI Shi-wei; MO Ni-sha; LV Yan-fang; CAI Lu-yun; LI Jian-rong

doi:10.13386/j.issn1002-0306.2014.11.004

DONG Zhi-jian, LI Shi-wei, MO Ni-sha, LV Yan-fang, CAI Lu-yun, LI Jian-rong. Change of moisture and texture of dosidicus squid during roasting process[J]. Science and Technology of Food Industry, 2014, (11): 61-63. DOI: 10.13386/j.issn1002-0306.2014.11.004

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Change of moisture and texture of dosidicus squid during roasting process

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Abstract

Gaint squid ( Dosidicus gigas) is one of people's favorite leisure food.As a key processing step, roasting played an important part in the quality control of squid products.The change of moisture and texture about squid during roasting was investigated in this paper.Result showed that with the increase of roasting time, moisture content and water activity of squid decreased significantly, especially intermediate water and bound water.Hardness, chewiness and adhesiveness of squid significantly increased, while springiness decreased during roasting.

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Change of moisture and texture of dosidicus squid during roasting process

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