Aptitude des calmars à la conservation à l'état frais ou congelé. 1978

Among underutilized species in France, likely to partly fill the place of traditional species which are becoming scarce, are cephalopods (squid, cuttlefish…). These molluscs are in great amounts every where in the world, and they present the interest of a rather fast growing. In view to test processing possibilities of these molluscs, first we took interest in studying raw material. Composition changes related to the period of the year, edible flesh yields according to size, and quality change of fresh squids in melting ice, on gutted and ungutted state have been studied. For this purpose classical chemical tests and sensory assessment tests have been used. An organoleptical table, suitable for cephalopods have been draw up. Furthermore some skinning trials were made p in order to determine best conditions for this operation: nature and temperature of dipping bath. In a second step, we have studied freezing and thawing speeds, according to methods : blast air and contact freezing, water and still air thawing at several temperatures. We have noted the influence of these proceedings on muscle structure, in frozen and thawed state.