A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle - A Detailed Comparative Study

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dc.authoridCorapci, Bengunur/0000-0002-1005-5406
dc.authoridALTAN, Can Okan/0000-0001-8815-3172
dc.authoridKOSTEKLI, BAYRAM/0000-0003-4279-6257
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.contributor.authorAltan, Can Okan
dc.contributor.authorKocatepe, Demet
dc.contributor.authorCorapci, Bengunur
dc.contributor.authorKostekli, Bayram
dc.contributor.authorTuran, Hulya
dc.date.accessioned2025-03-23T19:42:38Z
dc.date.available2025-03-23T19:42:38Z
dc.date.issued2024
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study, enzymatic [papain (P), bromelain (B), and A. oryzae-derived fungal protease (FP); enzyme ratios: 0.012 (v/v), 38 degrees C, 50 min] and non-enzymatic [control (C; saline), mineral water (95%)-lemon juice (5%) (ML) (1/2:w/v), 38 degrees C, 50 min)] tenderizing methods on European squid mantle (Loligo vulgaris Lamarck, 1798) were investigated. Scanning electron microscope (SEM) imaging, water holding capacity (WHC), cooking loss (CL), total free amino acids (TFAA), total soluble protein (TSP), hydroxyproline (Hyp), and Fourier-transform infrared spectroscopy (FTIR) analyses were performed on uncooked samples. pH, water activity (aw), color, nutritional changes, amino acids (AA), total volatile basic-nitrogen (TVB-N), Warner-Bratzler shear (WBS), texture profile analysis (TPA), and sensory evaluations were performed on both uncooked and cooked samples. A significant decrease in protein content was observed in group P (12.86%) compared to untreated (U) squid (15.16%). During frying, group P absorbed more cooking oil (8.37%) than the other groups. A higher degree of hydrolysis was observed in the enzymatically tenderized groups than in non-enzymatic groups, and a shift in secondary protein structures in favor of random coils. Hydrolysis was confirmed by Hyp and AA analyses. The total AA content order was found as B < P < FP < C < ML < U. ML and FP groups have relatively higher total bitter and umami AA compositions, especially in uncooked samples. FP and ML groups had more favorable results across all analyses, especially in terms of the sensory results, nutritional values, and TPA results of cooked samples. It is concluded that both methods are very convenient regarding industrial usage.
dc.description.sponsorshipSinop University Scientific Research Administration
dc.description.sponsorshipNo Statement Available
dc.identifier.doi10.1007/s11947-024-03363-7
dc.identifier.endpage4024
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue11
dc.identifier.scopus2-s2.0-85187683531
dc.identifier.scopusqualityQ1
dc.identifier.startpage3999
dc.identifier.urihttps://doi.org/10.1007/s11947-024-03363-7
dc.identifier.urihttps://hdl.handle.net/11486/6815
dc.identifier.volume17
dc.identifier.wosWOS:001183467400003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectSquid
dc.subjectPapain
dc.subjectBromelain
dc.subjectFungal protease
dc.subjectNon-enzymatic tenderization
dc.subjectEnzymatic tenderization
dc.titleA Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle - A Detailed Comparative Study
dc.typeArticle

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