Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles

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dc.authoridYatmaz, Hanife Aydan/0000-0002-4357-6486
dc.authoridUCAK, Ilknur/0000-0002-9701-0824
dc.authoridTOPUZ, Osman Kadir/0000-0002-5499-5483
dc.contributor.authorGokoglu, Nalan
dc.contributor.authorTopuz, Osman Kadir
dc.contributor.authorYerlikaya, Pinar
dc.contributor.authorYatmaz, Hanife Aydan
dc.contributor.authorUcak, Ilknur
dc.date.accessioned2024-11-07T13:31:27Z
dc.date.available2024-11-07T13:31:27Z
dc.date.issued2018
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe aim of this study was to investigate the effects of freezing and frozen storage on protein functionality and texture of squid (Loligo vulgaris), octopus (Octopus vulgaris), and cuttlefish (Sepia officinalis) muscles. Squid, octopus, and cuttlefish samples were cut into pieces of 4x4cm. These pieces were packed in polyethylene bags. The bags were frozen in a blast freezer at -45 degrees C until the thermal center reached -18 degrees C. Frozen samples were stored in a deep freezer at -18 degrees C for 30days. After freezing and during frozen storage, total soluble protein and water holding capacity decreased and total free amino acid and cooking loss increased in all cephalopod muscles. According to instrumental texture analysis results, freezing and frozen storage affected textural characteristics of squid and cuttlefish but not of octopus. Sensory hardness and chewiness values of all cephalopods increased after freezing, but elasticity values did not change. There were no significant differences between storage days in hardness values of squid and octopus. However, significant differences in hardness values of cuttlefish were observed between the 1st day of storage and the last day.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [213O163]
dc.description.sponsorshipThe Scientific and Technological Research Council of Turkey (TUBITAK) (Project Number: 213O163) supported this research.
dc.identifier.doi10.1080/10498850.2017.1422168
dc.identifier.endpage218
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85048805154
dc.identifier.scopusqualityQ3
dc.identifier.startpage211
dc.identifier.urihttps://doi.org/10.1080/10498850.2017.1422168
dc.identifier.urihttps://hdl.handle.net/11480/14856
dc.identifier.volume27
dc.identifier.wosWOS:000429230400008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectCuttlefish
dc.subjectfreezing
dc.subjectfrozen storage
dc.subjectoctopus
dc.subjectsquid
dc.subjecttexture
dc.titleEffects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles
dc.typeArticle

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