CHEMICAL AND PHYSICAL CHANGES OF SQUID CANNED IN OIL, TOMATO SAUCE AND VEGETABLES

Document Type : Original Article

Authors

1 Food Science Department, Faculty of Agriculture, Moshtohor, Zagazig university, Egypt.

2 Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.

3 Faculty of Agriculture, Cairo University, Fayoum, Egypt

10.21608/ejar.1994.451577

Abstract

Mantle and tentacles of squid were either steamed or fried. then canned in oil, in tomato sauce or with vegetables. Fried canned products had lowere moisture and higher protein than steamed samples. Higher protein (27.10%) was found for fried tentacles canned in tomato sauce, and higher fat was recorded for fried tentacles canned inoil (12.80%). All products contained adequate amounts of protein and fat. Thiobarbi­turic acid value varied according to the method of canning . WHC and plasticity were higher for steamed than fried squid, mantle than the ten­tacles, and canning with vegetables compared to canning in oil or toma­to sauce Dry pack method of canning favoured the physical properties of the canned squied. When the nutritional value based on amino acid com­position was considered ( EAA % of wet sample), samples score was dif­ferent from that found when protein quality (EAA as gm / 16 gm N) was concerned . But all had high nutritional value . Organoleptic evaluation re­vealed that based on overall acceptability, scores more than one of the tested products could be recommended for commercial production . This would increase the assortment of canned fish in local market increase the landing of such unpopular mollusc, and raise the available high quality protein required for man's diet.

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