Relevant bibliographies by topics / Cooking (Squid)

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Academic literature on the topic 'Cooking (Squid)'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Cooking (Squid)"

1

Lucas, Celia, Faustina Fernández, and Sancho Bañón. "Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking." Foods 11, no. 22 (November 17, 2022): 3688. http://dx.doi.org/10.3390/foods11223688.

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Maceration with sodium salts is applied to irmprove water holding capacity in squid-based products. The aim of this work was to determine how the mineral content of squid flesh is affected by maceration and further vacuum-cooking. Atlantic squids (Loligo vulgaris) from two fisheries (FAO areas No. 47 and 34) were sampled. Macrominerals (g/100 g) present in raw flesh were Na, Mg, P, S, K and Ca, while microminerals accounting for >1 mg/kg were Zn, Si, Sr, Fe, Cu, Al and Mn. As a result of maceration (3 + 1.5% w:w NaCl+ Na citrate) and vacuum-cooking (at 65 °C for 20 min), some squid minerals was removed. The levels of Cd and As were reduced by half, while Na content increased from 0.28 to 0.49 g/100 g. Maceration with sodium salts generally led to minerals leaching (except for Na) with the medium. Further cooking produced additional losses of most of the minerals present in macerated squid (except Pb and Cd). Squid microminerals were hardly removed with the cooking juice. The consumption of macerated-cooked squid covered >10% of the recommended dietary intake for Na, P, Zn, Mg and Mn, while health risks were almost negligible and mainly concerned Cd (up to 14% of the probable tolerable weekly intake). The combination of both treatments involves certain loss of most of the essential minerals but also contributes to reducing toxicological risks related to mineral intake through squid products.
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2

Xiao, Hong, Nannan Li, Longtao Yan, and Yong Xue. "The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking." Foods 10, no. 7 (July 16, 2021): 1646. http://dx.doi.org/10.3390/foods10071646.

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Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (Symplectoteuthis oualaniensis) mantle muscle (SMM) were investigated. Three cooking methods resulted in a dramatic decrease in proton mobility and freedom of protons, the relaxation time T2 decreased after cooking, and the water binding in the SMM was closer, but the SV treatment could retain more water in the SMM. SV resulted in a lower cooking loss (10.8%) than ST (49.0%) and BO (36.7%). Samples treated with SV had a better color and texture, the secondary structure β-fold of the squid protein was damaged by cooking to a certain extent, and the damage degree was BO > ST > SV. Compared with BO and ST, SV treatment caused more damage to the myosin heavy chain, paramyosin, and actin in SMM, improved the tenderness of SMM, and resulted in more regular internal reticular structures and less formation of fibrous structures. Cooking methods can significantly affect the volatile components of SMM, resulting in increasing volatile components or generating new volatile components in SMM including 2-methylbutanal, ethyl 2-methylpropanoate, acetic acid, and propyl methyl ketone in ST and BO samples and 2-methylbutanal, hexanal, and 2,3-pentanedione in SV samples. Therefore, SV resulted in the best quality squids and has substantial industrial application potential.
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Gokoglu, Nalan. "Physicochemical and textural properties of squid (Loligo vulgaris) muscle treated with organic acids." Acta Aquatica: Aquatic Sciences Journal 10, no. 1 (April 7, 2023): 67. http://dx.doi.org/10.29103/aa.v10i1.10831.

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The aim of this study is to investigate the effects of organic acid treatments on tenderizing of squid muscle. Squid samples removed head, skin, viscera, and tentacles and cut into square pieces of 4 x4 cm were soaked into the citric and lactic acid solvents (1 and 2%) and kept in a refrigerator (4°C) for 24 h. It was found that organic acid treatments affected the physicochemical properties of squid. While acid application decreased pH values and water holding capacity, its increased cooking loss and free amino acid content. Texture profile parameters and sensory texture scores did not change significantly after acid treatments. The type and concentration of acids were not effective for all parameters except cooking loss.Keywords: Physicochemical; Organic acids; Squid; Texture
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4

Gokoglu, Nalan. "Physicochemical and textural properties of squid (Loligo vulgaris) muscle treated with organic acids." Acta Aquatica: Aquatic Sciences Journal 10, no. 2 (October 16, 2023): 67. http://dx.doi.org/10.29103/aa.v1i2.8952.

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The aim of this study is to investigate the effects of organic acid treatments on tenderizing of squid muscle. Squid samples removed head, skin, viscera, and tentacles and cut into square pieces of 4 x4 cm were soaked into the citric and lactic acid solvents (1 and 2%) and kept in a refrigerator (4°C) for 24 h. It was found that organic acid treatments affected the physicochemical properties of squid. While acid application decreased pH values and water holding capacity, its increased cooking loss and free amino acid content. Texture profile parameters and sensory texture scores did not change significantly after acid treatments. The type and concentration of acids were not effective for all parameters except cooking loss.Keywords: Physicochemical; Organic acids; Squid; Texture
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5

Ndahawali, Daniel H., Fidel Ticoalu, Itje D. Wewengkang, Nova M. Tumanduk, Fitroh D. Hariyoto, and Agusta P. B. L. Soeharso. "Standardization of ingredient and frying time for squid stick home industry." BIO Web of Conferences 87 (2024): 03002. http://dx.doi.org/10.1051/bioconf/20248703002.

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Squid sticks are a typically value-added product processed by the Fisherman's Wives Group in Motto village, Bitung City, Indonesia. Standardization can be used as a reference in processing and consumer protection. This study aims to obtain a standard proportion of salt and optimal frying time through hedonic tests, and obtain information on the chemical content of squid stick products. Based on the respondent's responses, it was found that the standard recipe based on the total weight ingredients was 54.69% wheat flour, 19.53% squid, 11.72% garlic, 7.81% sugar cane, 1.95 % sea salt, 1.95% butter, 1.95% chicken eggs, 0.20% ginger and 0.20% emulsifier. While the processing standard, namely frying at 120 ˚C for 60 seconds using cooking oil. The chemical content of the product is 12.53% protein, 14.89% fat, 5.84% water content, and 65.60% carbohydrates.
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6

Li, Xiu-Xia, Pan Sun, Jing-Ze Jia, Lu-Yun Cai, Jian-Rong Li, and Yan-Fang Lv. "Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid (Dosidicus gigas)." Food Science and Technology International 25, no. 2 (November 14, 2018): 171–81. http://dx.doi.org/10.1177/1082013218809556.

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The effects of different thawing methods (air thawing, water soak thawing, refrigeration thawing, low frequency ultrasound thawing at 160, 240, 320 and 400 W) on thawing time, thawing loss, cooking loss, water-holding capacity and texture of frozen squid were investigated. The results showed that thawing loss and thawing time were reduced significantly ( p < 0.05) by ultrasound thawing compared with the water soak thawing and air thawing, but the cooking loss had no significant difference ( p > 0.05). Results of the ultrasound thawing especially at 160 and 240 W on microstructure showed less destructive effect on muscle. The microstructure of the muscle was destroyed significantly after air thawing and water soak thawing compared with the ultrasound thawing, which showed that more fibre structure was broken and the gap between the muscle fibres was increased significantly. Low-field NMR results showed that the ability of immobile water shifting to free water after ultrasound thawing was lower than air thawing and water soak thawing, which was consistent with the results of thawing loss and cooking loss. Ultrasound thawing might be chosen as an alternative method to enhance the quality during thawing process.
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7

Kılınç, Berna, Fevziye Nihan Bulat, and Sevcan Demir Atalay. "Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating." Ege Journal of Fisheries and Aquatic Sciences 39, no. 4 (December 15, 2022): 316–25. http://dx.doi.org/10.12714/egejfas.39.4.07.

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This study was conducted in order to develop different statistical models for estimating the bacterial count of squid rings marinated with lemon juice and mineral water after cooking. The marination ratios and times were as follows: (10:90; 90:10; 50:50; 100:100/100 g squid ring) and (1, 3, 6, 12, 24, 48 and 72 h), respectively. The effects of marination ratios and times on the microbiological and sensory changes of the cooked squid rings were observed at 4°C. Pathogenic bacteria (Vibrio spp., Staphylococcus aureus and Escherichia coli) were not found in the cooked (C) and cooked marinated (CM) squid rings in the present study. The TMC (total mesophilic aerobic bacteria counts) of all groups were determined as consumable at 72 h, whereas the TMC of C and CM samples (C7, CM7, CM14, CM21, CM28) increased to 5.92, 5.83, 5.71, 5.57 and 5.42 log cfu/g, respectively. Regression models were created to estimate the TMC and lactic acid bacteria count (LBC) of cooked squid rings during the marination process at 4°C to determine the increasing rates of bacterial growth of samples. As a result of this study; when compared with Model I and Model II; both of them can be preferred for predicting the TMC of C and CM samples. The variability in the TMC of C and CM squid samples was obtained as 93% in Model I, whereas the variability in the TMC of these samples was observed as 91% in Model II. So, these two models performed well, and they can be used for predicting the TMC of C and CM samples. Additionally, Model III was also developed for estimating the prediction value of LBC of cooked squid samples during the marination process at 4°C. This model was also determined very good performance (86%) to estimate the predicting values of LBC and it can be very essential together used with Model I or Model II for marinated fishery products to estimate the real shelf-life.
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8

Zavadlav, Sandra, Marijana Blažić, Franco Van de Velde, Charito Vignatti, Cecilia Fenoglio, Andrea M. Piagentini, María Elida Pirovani, Cristina M. Perotti, Danijela Bursać Kovačević, and Predrag Putnik. "Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products." Foods 9, no. 11 (October 25, 2020): 1537. http://dx.doi.org/10.3390/foods9111537.

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Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers’ growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.
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9

Nilsuwan, Krisana, Suriya Palamae, Jasmin Naher, Natchaphol Buamard, Bin Zhang, and Soottawat Benjakul. "Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing." Foods 13, no. 8 (April 20, 2024): 1264. http://dx.doi.org/10.3390/foods13081264.

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Squid (Loligo vulgaris) is commonly prone to spoilage, leading to a short shelf-life. High-pressure processing (HPP) can play a role in maintaining the quality and freshness of squid. Along with HPP, food preservatives from natural sources such as mint extract (ME), which are effective, safe, available, and cost-effective, are required. The present study aimed to investigate the combined effect of ME and HPP on the quality of refrigerated squid mantle cuts (SMC) over a period of 15 days. The time-kill profiles of ME and planktonic cell inactivation by HPP were assessed. ME (400 mg/L) inhibited bacterial growth, while planktonic cells treated with HPP (400 MPa) exhibited a reduction at 5 min. Physicochemical and microbial qualities of SMC treated with ME (0, 200, 400 mg/L) followed by HPP (0.1, 200, 400 MPa) for 5 min were monitored during refrigerated storage. Samples treated with ME (400 mg/L) and HPP (400 MPa) exhibited lower weight loss, cooking loss, pH changes, volatile base content, microbial counts, and higher textural properties than other samples. Based on next-generation sequencing results, Brochothrix campestris from family Listeriaceae was the predominant spoilage bacteria in treated sample after 12 days of storage. Therefore, ME and HPP combined treatments exhibited effectiveness in extending the shelf-life of refrigerated SMC.
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10

KUBOTA, Kikue, Yukiko MATSUKAGE, Youko SEKIWA, and Akio KOBAYASHI. "Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid(Todarodes pacificus STEENSTRUP)." Food Science and Technology International, Tokyo 2, no. 3 (1996): 163–66. http://dx.doi.org/10.3136/fsti9596t9798.2.163.

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Dissertations / Theses on the topic "Cooking (Squid)"

1

Lim, Siok-Foon, and 林素芬. "Changes of cholesterol oxidation products in dried squid products during processing storage and cooking." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/18536776415316798734.

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碩士
國立臺灣大學
食品科技研究所
84
In this study, two kinds of squid products, shredded squid and dried squid, were investigated for the formation of cholesterol oxidation products(COPs) during process, storage, an cooking . The eight major oxidized cholesterols in the eluates were quantified by capillary gas chromatography which included 7α-hydroxycholesterol (7α-OH),7β-hydroxy-cholesterol(7β-OH) 7-ketocholesterol (7-keto), cholestan- 5α,6α-epoxy-3β-ol(α- epoxide), cholestan-5β,6β-epoxy-3β-ol(β-epoxide),cholestane 3β,5α,6β-triol (Triol), 20α-hydroxycholesterol (20-OH) and 25-hydroxycholesterol(25-OH). The fresh squid which was used to process dried shredded squid contained three COPs namely 7β-OH,α-epoxide,and β-epoxide. Total cholesterol oxidation products(TCOPs) content increased during processing from 0.55ppm initially to 1.88ppm in the final products. Among the COPs, α-epoxide and 7β-OH contents were higher than others. Dried shredded squid showed an increase of cholesterol oxide contents accompanied by a remarkable concurrent decrease in polyunsaturated fatty acids. The contents of TCOPs in air package were significantly higher than in vacuum package. Light was found to have a significant influenc oxidation during low temperature storage but only showed a slight influence during high temperature storage due to the capacity of autoxidation. On the effect of temperature, it was shown that the TCOPs levels at 5℃ was higher than at 35℃. During roasting of dried squid, cholesterol decreased appreciably. COPs (mainly C-7 and epoxide types) began to increase accompanying the oxidation of lipids.
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Books on the topic "Cooking (Squid)"

1

Biaggi, Vladimir. Poulpes, seiches, calmars: Mythes et gastronomie. [Marseille]: Editions Jeanne Laffitte, 1995.

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Triệu, Thị Chơi. Các món tôm, cua, cá, mực. TP. Hồ Chí Minh: NXB Văn hóa Sài Gòn, 2009.

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Pendleton, Leslie Glover. Simply shellfish: Quick and easy recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, squid, and sides. New York: HarperCollins, 2006.

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Scicolone, Michele. Shellfish: 85 recipes for lobsters, shrimp, scallops, crabs, clams, mussels, oysters, and squid. New York: Harmony Books, 1989.

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The Pig The Olive The Squid Food Wine From Humble Beginnings. Murdoch, 2007.

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500 Fish Shellfish A Fabulous Collection Of Classic Recipes Featuring Salmon Trout Tuna Sole Sardines Crab Lobster Squid And More Shown In 500 Glorious Photographs. Lorenz Books, 2012.

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CRK, Squid. Squid Ink Cookie in Cookie Run Kingdom Sketch Book: Squid Ink Best Cookie Cover Inches 110 Pages, Blank Unlined Paper for Sketching, Drawing , Whiting , ... ... Extra Large Inches, 110 Pages). Independently Published, 2021.

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Cage, C. J. SQUID GAME Player Cookie Game Fan Notebook: 200 Pages, 7. 5x9. 25, Lined. Independently Published, 2021.

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Wright, Malcolm. Blind Justice Squad Casebook: A Hand in the Cookie Jar. Independently Published, 2017.

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