Rheological Properties of Cuttlefish and Squid Raw Meat

Abstract

Rupture tests and stress relaxation tests were carried out to distinguish between raw meat of a cuttlefish, “kou ika” Sepia esculenta, and that of four squids, “yari ika” Loligo bleekeri, “Argentine matsu ika” Illex argentinus, “surume ika” Todarodespacificus, and “New Zealand surume ika” Nototodaus sloani sloani, respectively. The rupture force and the rupture work were positively proportional strength and rupture power could be estimated from the parameters obtained through the rupture tests. Linear relationships with high correlation coefficients were obtained between the rupture power as well as relaxation time and the water content or crude protein content of samples. Each “ika” raw meat of the different species could thus be distinguished from its rheological properties. © 1994, The Japanese Society of Fisheries Science. All rights reserved.