Effects of storage time and thermal treatment on the nutritive value of squid (Illex argentinus).
The storage (-28 degrees C) of squids prior to thermal treatment (steaming at 100 degrees C and autoclaving at 115 degrees C) was found to exert no significant influence on the available lysine and tryptophan contents of the flesh stored for no longer than 9-10 months. During a longer period of storage the contents of the studied amino acids decreased by 22.2% on an average. The -SH groups content and weight losses after thermal treatment were increasing with the time of frozen storage. The colour of squid flesh, as measured with a and b indicators (LAB system), changed most in the autoclaved samples, the colour changing towards yellow-red.
Seidler
T
T
Academy of Agriculture, Institute of Marine Food Technology, Szczecin, Polen.
Bronowski
M
M
D000818:Animals; D003296:Cooking; D049832:Decapodiformes / Q000378:metabolism*; D004044:Dietary Proteins / Q000032:analysis*; D009753:Nutritive Value; D011489:Protein Denaturation; D014867:Water / Q000032:analysis
D004044:Dietary Proteins; D014867:Water