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Post-Harvest Treatment Effects on Ph...

Hillery, Caitlin M.

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Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus./
Author:	Hillery, Caitlin M.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2023,
Description:	204 p.
Notes:	Source: Masters Abstracts International, Volume: 85-04.
Contained By:	Masters Abstracts International85-04.
Subject:	Software. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30667080
ISBN:	9798380495349

Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus.
Hillery, Caitlin M.

Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus. - Ann Arbor : ProQuest Dissertations & Theses, 2023 - 204 p.

Source: Masters Abstracts International, Volume: 85-04.

Thesis (M.Sc.)--The University of Maine, 2023.

This item must not be sold to any third party vendors.

Doryteuthis pealeii (longfin inshore squid) and Illex illecebrosus(Northern shortfin squid) are the two most commercially important species of squid harvested in the United States. They are also the only two species of squid in the world certified sustainable by the Marine Stewardship Council. Despite their pivotal role in the U.S. seafood industry, very little research has been performed on their quality in decades. Two common methods of freezing and secondary processing applied to squid in the U.S. industry are blast-freezing either at sea or on land; and leaving the squid whole, or fully cleaning and then brining them. To date, the effects that these different post-harvest treatments have on these species' physicochemical qualities have not been reported.The specific objectives of this research included: (1) exploring the effects of freezing and processing treatments on various physicochemical qualities of the mantles and tentacles of D. pealeii and I. illecebrosus;(2) quantifying the yield of edible material from each species; (3) examining differences in the color of the mantle skin and meat; and (4) identifying relationships between the squid meat color and (a) the condition of its internal organs and (b) its skin color.The first study explored a wide variety of physicochemical characteristics, including instrumental color and texture, crude protein, moisture, and ash contents, water-holding capacity, salt-soluble protein, and in-vitro protein digestibility, as well as the size and weight of squid and their individual parts. Land-frozen squid were found to be significantly softer, with more soluble protein, and higher in extractible peptides than sea-frozen squid, and processed samples had significantly lower water-holding capacity and protein content than whole samples, signifying greater damage to muscle proteins. Based on these results, freezing at sea and leaving the squid whole appeared to better preserve their quality. The wings, disposed as waste in the industry despite their edibility, were found to comprise ~10% of the whole squid mass for both species; as a currently unutilized part of the squid, the wings present many opportunities for novel development of value-added products.The second study evaluated the instrumental color of squids' external and internal mantle meat, exploring relationships between meat color and the color of the skin and the condition of select viscera. Meat color is critical in quality assurance for distribution to different markets, and discoloration leads to substantial revenue and product loss. Significant correlations were discovered between the redness (a* values) and yellowness (b* values) of the skin and the mantle underneath, as well as between the condition of the organs (from "good" to "poor") and the meat color, where worse-quality organs were associated with increased meat redness and yellowness.The results from these studies suggest that sea-freezing should be prioritized over landfreezing, especially for I. illecebrosus,and that eviscerating and skinning squid may preserve the quality of their meat.

ISBN: 9798380495349Subjects--Topical Terms:

619355
Software.

Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus.
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245 1 0 $a Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus.
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520 $a Doryteuthis pealeii (longfin inshore squid) and Illex illecebrosus(Northern shortfin squid) are the two most commercially important species of squid harvested in the United States. They are also the only two species of squid in the world certified sustainable by the Marine Stewardship Council. Despite their pivotal role in the U.S. seafood industry, very little research has been performed on their quality in decades. Two common methods of freezing and secondary processing applied to squid in the U.S. industry are blast-freezing either at sea or on land; and leaving the squid whole, or fully cleaning and then brining them. To date, the effects that these different post-harvest treatments have on these species' physicochemical qualities have not been reported.The specific objectives of this research included: (1) exploring the effects of freezing and processing treatments on various physicochemical qualities of the mantles and tentacles of D. pealeii and I. illecebrosus;(2) quantifying the yield of edible material from each species; (3) examining differences in the color of the mantle skin and meat; and (4) identifying relationships between the squid meat color and (a) the condition of its internal organs and (b) its skin color.The first study explored a wide variety of physicochemical characteristics, including instrumental color and texture, crude protein, moisture, and ash contents, water-holding capacity, salt-soluble protein, and in-vitro protein digestibility, as well as the size and weight of squid and their individual parts. Land-frozen squid were found to be significantly softer, with more soluble protein, and higher in extractible peptides than sea-frozen squid, and processed samples had significantly lower water-holding capacity and protein content than whole samples, signifying greater damage to muscle proteins. Based on these results, freezing at sea and leaving the squid whole appeared to better preserve their quality. The wings, disposed as waste in the industry despite their edibility, were found to comprise ~10% of the whole squid mass for both species; as a currently unutilized part of the squid, the wings present many opportunities for novel development of value-added products.The second study evaluated the instrumental color of squids' external and internal mantle meat, exploring relationships between meat color and the color of the skin and the condition of select viscera. Meat color is critical in quality assurance for distribution to different markets, and discoloration leads to substantial revenue and product loss. Significant correlations were discovered between the redness (a* values) and yellowness (b* values) of the skin and the mantle underneath, as well as between the condition of the organs (from "good" to "poor") and the meat color, where worse-quality organs were associated with increased meat redness and yellowness.The results from these studies suggest that sea-freezing should be prioritized over landfreezing, especially for I. illecebrosus,and that eviscerating and skinning squid may preserve the quality of their meat.
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