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Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)

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Abstract

The aim of this study was to investigate the effects of bromelain and papain enzymes for tenderizing of squid (Loligo vulgaris) muscle. Squid samples were immersed into the enzyme solutions and then they were kept in a water bath at 60 °C for 20 min to activate enzymes. After enzyme treatment, pH values, hardness and shear force values of squid muscle decreased. Total protein, free amino acid contents and sensory scores increased. Use of bromelain and papain enzymes was found as effective method to tenderize of squid muscle. Better results were obtained with papain compared to bromelain.

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Acknowledgments

The Scientific and Technological Research Council of Turkey (TUBITAK) (Project Number: 213O163) supported this research.

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Authors and Affiliations

  1. Faculty of Fisheries, Akdeniz University, Antalya, Turkey

    Nalan Gokoglu, Pınar Yerlikaya & Ilknur Ucak

  2. Food Safety and Agricultural Research—Development Center Antalya, Akdeniz University, Antalya, Turkey

    Hanife Aydan Yatmaz

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  1. Nalan Gokoglu
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  2. Pınar Yerlikaya
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Correspondence to Nalan Gokoglu.

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Gokoglu, N., Yerlikaya, P., Ucak, I. et al. Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris). Food Measure 11, 347–353 (2017). https://doi.org/10.1007/s11694-016-9403-3

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  • DOI: https://doi.org/10.1007/s11694-016-9403-3

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