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Schmidt CV, Mouritsen OG. Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications. Foods 2022; 11:foods11172559. [PMID: 36076747 PMCID: PMC9455610 DOI: 10.3390/foods11172559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 08/08/2022] [Accepted: 08/20/2022] [Indexed: 11/16/2022] Open
Abstract
Foods are complex systems due to their biological origin. Biological materials are soft matter hierarchically structured on all scales from molecules to tissues. The structure reflects the biological constraints of the organism and the function of the tissue. The structural properties influence the texture and hence the mouthfeel of foods prepared from the tissue, and the presence of flavour compounds is similarly determined by biological function. Cephalopods, such as squid, cuttlefish, and octopuses, are notoriously known for having challenging texture due to their muscles being muscular hydrostats with highly cross-linked collagen. Similar with other marine animals such as fish and crustaceans, cephalopods are rich in certain compounds such as free amino acids and free 5′-ribonucleotides that together elicit umami taste. Scientific investigations of culinary applications of cephalopods as foods must therefore involve mechanical studies (texture analysis), physicochemical measurements of thermodynamic properties (protein denaturation), as well as chemical analysis (taste and aroma compounds). The combination of such basic science investigations of food as a soft material along with an exploration of the gastronomic potential has been termed gastrophysics. In this review paper, we reviewed available gastrophysical studies of cephalopod structure, texture, and taste both as raw, soft material and in certain preparations.
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Ceylan A, Gokoglu N. Improving the Physicochemical and Textural Properties of Squid ( Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2108360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Afsin Ceylan
- Department of Fisheries and Fish Processing Technology, Institute of Natural and Applied Sciences, Akdeniz University, Antalya, Turkey
| | - Nalan Gokoglu
- Department of Fish Processing, Faculty of Fisheries, Akdeniz University, Antalya, Turkey
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Tapia‐Vasquez AE, Ezquerra‐Brauer JM, Martínez‐Cruz O, Márquez‐Ríos E, Ramírez‐Guerra HE, Minjarez‐Osorio C, Torres‐Arreola W. Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (
Octopus vulgaris
), guitarfish (
Rhinobatos productus
), and cazon (
Mustelus lunulatus
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14241] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Oliviert Martínez‐Cruz
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
| | - Enrique Márquez‐Ríos
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
| | | | | | - Wilfrido Torres‐Arreola
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
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Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9550-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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