Investigation of physical, chemical and sensory changes occurring during different marination applications in squid (Todarodes pacificus) meat

The aim of this study was to investigate the chemical, physical and sensory properties in squids (Todarodes pacificus) during different marination applications and at different times. The results of the analyses showed that different treatments (yeast, milk and soda) and different time applications (3, 6, 12 and 24 hours) affected dry matter, ash content, lipid and crude protein of squid. No significant differences were observed between different times and applications on SDS Page that the protein changes in squid muscle. Different marination treatments did not affect the tissue parameters of the squid but hardness, springiness, cohesiveness and gumminess properties were statistically different among marination time. It was determined in SEM images that squid meat can be softened with different treatment and time applications, with changes in muscle fiber pattern. It was determined that pH level of squid meat was affected by treatment, time, treatment x time interaction. Color parameters including a*, b*, whiteness, Hue and Chroma concentrations were statistically influenced by marination applications. A significant interaction between marination time and treatment, also marination time was observed for L*, a* and whiteness criteria. The marination application has a positive impact on flavour parameter of the sensory evaluation. The value of flavour parameter in squid rings was found significantly delicious highest in 3 hour marination application with yeast group. As a result of the study, it was determined that the chemical, physical and sensory properties of squid could be improved by marinating with yeast, milk and soda for different marination times.