Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental Designs |
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| Authors: | K Morita K Kubota T Aishima |
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| Affiliation: | Author Morita is with the Chemometrics and Sensometrics Laboratory, Ltd. 1-35-12 Minami-Ohizumi, Nerima-ku, Tokyo 178-0064, Japan. Author Kubotais with the Dept. of Nutrition and Food Science, Ochanomizu Univ., 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan. Author Aishima is with the Research and Development Division, Kikkoman Corporation, 399Noda, Noda, Chiba278-0037, Japan. Direct correspondence to Kae Morita (E-mail: ). |
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| Abstract: | ABSTRACT: The aroma property of boiled squid was quantitatively described using 10 sensory attributes. From screening experiments based on a Plackett-Burman design, pH and parts of squid were selected as significant factors for generating the "cooked squid" aroma. Squid samples prepared according to a 3-level full-factorial design for pH and parts showed that "sweet,""roasted shrimp,""cooked fish," and "cooked squid" scores were higher in both muscle and muscle with skin at pH 6.5. Response surface models calculated for each of the attributes showed how pH and parts influenced their strength. Partial least squares regression analysis applied to the sensory and GC-MS data revealed that every attribute could be predictable (R2≥ 0.956) using a small number of informative peaks. |
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