Abstract
Globally, the Peruvian squid (Dosidicus gigas) has the highest productivity among squid species. However, due to its high-water content and astringent taste, it has limited fresh food value. This study used Peruvian squid meat as the primary material to prepare thin slices of dried squid meat paper mixed with pork. Here, different proportions (20, 40, 60, 80, and 100%, while 0% as the control group) of squid surimi have used to mix with pork for the meat paper preparation and the changes in physicochemical properties, microstructure, and sensory evaluation were analyzed. The results showed that the total volatile basic nitrogen (TVB-N) contents increased with the storage period, where 20% squid surimi substitution had the lowest TVB-N content. The 20% squid surimi substitution group had the highest expansion rate, the lowest peroxide value (PV), and moisture content. The food-borne microorganisms (E. coli, coliforms, and Salmonella spp.) were within the legal limits or negative. Hardness and crispiness, 20–40% squid surimi substitution were closely similar to the control group. This study has provided an effective investigation of the possibility of expanding the utilization of Peruvian squid resources by combining appropriate squid surimi with minced pork for high-quality thin slices of dried meat paper.
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Abbreviations
- WA:
-
Water activity
- TVB-N:
-
Total volatile bases nitrogen
- PV:
-
Peroxide value
- IMF:
-
Intermediate moisture food
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The authors would like to acknowledge all the individuals who volunteered for this study.
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This research was funded by the Ministry of Science and Technology, the Republic of China (Grant no. 110–2320-B-992 -001-MY3, 111–2622-E-992 -002 – and 111–2221-E-328 -001 -MY3).
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P.-H.H, C.-Y.H. and S.H.H wrote the manuscript. Y.-T. Q carried out the experiment, analyzed and interpreted the data. C.-Y.H., C.-C.H., and P.-H.H designed the conception of this study. C.-W.H, K.-C.C and J.-Y.C helped interpret the data and participate in writing the manuscript. All authors have read and agreed to the published version of the manuscript.
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Huang, PH., Hou, CY., Hsieh, CW. et al. Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid. J Food Sci Technol 60, 1590–1599 (2023). https://doi.org/10.1007/s13197-023-05702-6
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DOI: https://doi.org/10.1007/s13197-023-05702-6