Maira Factory worker, carefully lay layers of fresh BABY GIANT SQUID (DOSIDICUS GIGAS), Whole Round. The yield of edible parts of squid is 60–80% of the total weight and the chemical composition of the meat is similar to that of lean fish. However, the structure of the muscles is different, being composed of several layers of fibres running transversally to each other and covered with several sheets of connective tissue. A characteristic feature of squid proteins is a high proteinase activity and high solubility of the myofibrillar proteins during exhaustive extraction with water. The cooking loss in squid is up to about 40%. The texture, which does not resemble that of cooked fish, and the juiciness of the squid mantle, can be controlled by the cooking time and by pretreatment in polyphosphate solutions. The characteristics of the squid’s
mantle (white, lean, no bones or scales)
make it a good alternative for protein
concentrates, which could be used for
manufacturing surimi. The mantle and
by-products could also be used to obtain protein hydrolysates, collagen and
pigments, while the viscera are rich in
enzymes and lipids.