Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

The present study aims at promoting the use of squid in Scandinavia, a currently unexploited, and possible sustainable source of protein, available in the local waters. By a gastrophysical approach, the effects of sous vide cooking time and temperature on the mantle of squid (Loligo forbesii and Loligo vulgaris) were quantitatively assessed to obtain good eating quality, evaluated by Danish consumers (n = 141) coupled to physicochemical characterisation by texture analysis (TA) using the Warner-Bratzler shear blade and by differential scanning calorimetry (DSC). Consumers rated the squid samples well above neutral for the most liked samples, indicating a possible market for squid among Danish consumers. A positive hedonic rating of squid was found to be independent of gender and familiarity with eating squid, but some dependence of age was identified where the "younger" half of the consumers (<50 years) rated the squid higher in hedonic response with regards to taste. According to Danish consumers, squid mantle meat should be cooked long enough for it to be tender, but not too long, resulting in an extensive softness and compromised taste. A desirable texture and taste were obtained at the expense of cooking loss, which increased with extended cooking, which may negatively impact juiciness. However, it was found that cooking at lower temperatures (46-55 degrees C) significantly decreased cooking loss, while in some cases, possessed similar physicochemical textural attributes (55 degrees C) as squid cooked at a higher temperature of 77 degrees C. Indicatively, a sous vide cooking temperature of 55 degrees C seems to be an acceptable compromise to obtain both a pleasant texture and sufficient juiciness.