Muscle firmness and structure of raw and cooked arrow squid mantle as affected by freshness

Changes in firmness and structure of arrow squid (Loligo bleekert) mantle m uscle during refrigeration (5 degrees C) were studied. Shear force of raw m antle decreased sharply between 3 and 9 h refrigeration after killing. Ligh t microscopic observations showed many pores between muscle cells in the so ftened raw samples. Transmission electron microscopic observations suggeste d that the spaces appeared as a result of detachment of muscle cells from c onnective tissues. After cooking the stored raw muscle, the shear force and muscle structure were almost the same for samples with different storage t imes. Freshness had an influence on raw squid muscle firmness and structure but not on cooked muscle.