Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles

The aim of this study was to investigate the effects of tumbling on the physicochemical and textural characteristics of squid (Loligo vulgaris), octopus (Octopus vulgaris) and cuttlefish (Sepia officinalis) muscles. Before tumbling the cephalopod samples were placed in plastic bags and 0.5 M NaCl was added. Tumbling process was performed continuously in three different tumbling times (2, 4, and 6 h). The results of the analyses showed that tumbling affected the physicochemical properties of cephalopod muscles. The increase in the time of tumbling resulted in the tenderness of the cephalopod muscles. The total soluble protein, the total free amino acid, and pH values increased with the increase of the tumbling time. The water holding capacity decreased and the cooking loss increased. The squid and octopus hardness and shear force values decreased after tumbling, according to instrumental and sensorial texture measurements. As a result, tumbling was found to be an effective method for tenderizing of squid and octopus muscle, but not for cuttlefish.