The effect of freeze-thaw cycles on the characteristics of Symplectoteuthis oualaniensis of different sizes

The objective of this study was to investigate the changes in the characteristics of different sizes of Symplectoteuthis oualaniensis during the freezing-thaw cycle as a means to provide some advice for its storage. The results showed that as the freeze-thaw cycles increase, the medium sizes (MS) group has better freshness. And there was a significant decrease in water holding capacity (WHC) in all groups after the seventh freeze-thaw cycle compared to the first time (p<0.05). Conversely, the large sizes (LS) group was extremely variable in terms of textural properties, and these variations can all be explained by changes in protein. In addition, the SDS-PAGE results showed that all groups' proteins were degraded, this can be equally reflected by the microstructure, while the MS group was more stable. Therefore, the MS group has the best freeze-thaw stability among the three squid groups and is suitable as the main exploitation resource.