Tenderizing squid mantle by marination at different pH and temperature levels

The very tough muscle tissues of broadtail shortfin squid (Illex coindetii) cause considerable marketing limitations. A tenderizing process involving the activation of squid mantle intramuscular proteases to counteract this p roblem was investigated. The effects of pH, temperature, and incubation tim e on the final texture of squid mantle rings were assessed by tensile rests , where strain was measured for given levels of stress. The maximum level o f tenderization was obtained by incubating squid mantle rings at 45 degrees C and pH 2. Electrophoretic analyses revealed that mantle tissues were ten derized through proteolysis. Squid mantle rings tenderized at pH 2, 45 degr ees C and 25 degrees C for 30 min and 2 h were subsequently assessed by sen sory analysis. Products processed at 45 degrees C were found to be signific antly more tender and less crispy than unprocessed broadtail shortfin squid , regardless of the incubation time.