Microstructural and Rheological Properties of Cooked Squid Mantle

ABSTRACT Changes in tissue structure and rheological properties of squid were studied as related to cooking time using the mantle of squid just after instant killing. Collagen fibers of integument were tautly shrunk and voids were formed among the fibers by cooking. Muscle fibrils were considerably dehydrated and disconnected. Rupture energy (RE) for breaking raw squid parallel to the circular musculature was greater than that for breaking across the circular musculature. Cooking softened squid flesh and reduced RE both in parallel and transverse breaking of circular musculature. Reduction in RE was considerable in parallel breaking but not notable in transverse breaking.