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Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment
Joint Authors
Choi, Jae-Suk
Sohn, Jae Hak
Bashir, Khawaja Muhammad Imran
Sutikno, Lisa Andriani
Kim, Hari
Park, Yeseul
Won, Na Eun
An, Jeong Hyeon
Jeon, Jong-Hoe
Yoon, Sung-Joon
Park, Sun-Mee
Kim, Jin-Soo
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-15, 15 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-03-26
Country of Publication
Egypt
No. of Pages
15
Abstract EN
The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan.
It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life.
Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging.
The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C.
Results were significant at the significance level of p<0.05.
Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid.
It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.
American Psychological Association (APA)
Sutikno, Lisa Andriani& Bashir, Khawaja Muhammad Imran& Kim, Hari& Park, Yeseul& Won, Na Eun& An, Jeong Hyeon…[et al.]. 2019. Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-15.
https://search.emarefa.net/detail/BIM-1174565
Modern Language Association (MLA)
Sutikno, Lisa Andriani…[et al.]. Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment. Journal of Food Quality No. 2019 (2019), pp.1-15.
https://search.emarefa.net/detail/BIM-1174565
American Medical Association (AMA)
Sutikno, Lisa Andriani& Bashir, Khawaja Muhammad Imran& Kim, Hari& Park, Yeseul& Won, Na Eun& An, Jeong Hyeon…[et al.]. Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-15.
https://search.emarefa.net/detail/BIM-1174565
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174565