Physicochemical and textural properties of squid (Loligo vulgaris) muscle treated with organic acids

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