Impact of Thermal Process on Quality Characteristics of Instant Squid Mix

摘要

Background and Objectives: Seafood consist of fin fishes, cephalopods, crustaceans and molluscs are being used as a major bio molecules source from time immemorial. Squid are cephalopods and very popular food in Southeast Asia and Indian countries. Shellfish has gained a major health food for several reasons viz, rich source of easily digestible proteins, therapeutically important polyunsaturated fatty acid s, major and micro nutrients. Major objective of the present work was to develop the innovative value added ready to eat mix of squid meat were developed and their nutritive, antioxidant capacity and sensory qualities were characterized. Materials and Methods: The impact of drying temperature (T1-60, T2-80 and T3-100°C) was investigated on proximate composition , physicochemical characteristics, antioxidant properties and sensory parameters. Results: The results found to be highly significant (p0.05). The high value of protein content was reported T3 and T2 samples. All these drying methods reduced the water content and improved the quantity of major nutrients. Foremost changes were obtained in the lipid and ash content of temperature with instant squid mix. Physico-chemical characteristics including bulk density, water activity, color and pH of both different drying temperature and sundried Instant squid mix differed significantly (p0.05). In vitro antioxidant activity was analyzed and compared with synthetic antioxidants (BHA). The DPPH and superoxide radical scavenging activity (SRSA) of Instant squid mix ranged from 54.8-60.4 mg mLsup?/supsup1/sup and SRSA range from 50.7-63.1 (mg mLsup?/supsup1/sup) respectively. Conclusion: Overall acceptability of the developed instant squid mix from different drying temperature significantly higher than the sundried Instant squid mix. This squid mix was used as instant idli powder in food product industries.