TY - JOUR A2 - Cozzolino, Daniel AU - Sutikno, Lisa Andriani AU - Bashir, Khawaja Muhammad Imran AU - Kim, Hari AU - Park, Yeseul AU - Won, Na Eun AU - An, Jeong Hyeon AU - Jeon, Jong-Hoe AU - Yoon, Sung-Joon AU - Park, Sun-Mee AU - Sohn, Jae Hak AU - Kim, Jin-Soo AU - Choi, Jae-Suk PY - 2019 DA - 2019/03/26 TI - Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment SP - 8721725 VL - 2019 AB - The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product. SN - 0146-9428 UR - https://doi.org/10.1155/2019/8721725 DO - 10.1155/2019/8721725 JF - Journal of Food Quality PB - Hindawi KW - ER -