Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking

Abstract

Traditional squid products often exhibit a firm texture, which adversely affecting their palatability. This study investigated the potential of ultrasound pretreatment and sous-vide cooking as alternatives to the conventional sodium tripolyphosphate pretreatment and high-temperature cooking methods, aiming to better preserve the color, tenderness, flavor, and overall sensory attributes of squid products. Results showed that treating squid with ultrasound at 200 W and 25 kHz for 15 min yielded tenderness comparable to that obtained from soaking in a 1% sodium tripolyphosphate solution for 2 h. After ultrasound treatment, the hardness of the squid initially decreased and then increased as sous-vide cooking time extended. The squid exhibited the lowest hardness and optimal color when cooked at 70 °C for 20 min. Compared to traditional high-temperature cooking, sous-vide cooking retained higher free amino acids content, which allowed more formation of umami and sweet-tasting amino acids. The radar plots from electronic nose detection also indicated that sous-vide process presented a more pronounced flavor profile. Therefore, the combination of ultrasound pretreatment and sous-vide cooking significantly enhanced the edible quality and flavor characteristics of squid, demonstrating substantial potential to replace traditional squid processing methods.