Thermal characteristics in low- temperature- phase transition and thermal stability of the protein of squid(Sepiellam aindroni de Rochebrune) muscle

The thermal characteristics of Mannesmann maindroni muscles as raw material was studied by using differential scanning calorimetry( DSC). On the one hand,the freezing point,freezing enthalpy,freezing temperature and non- freezing water content of fresh squid meat were measured in low temperature phase transition region(-40~10 ℃).On the other hand,thermal characteristics of squid muscle was compared between the refrigerator storage and the ice- embedded storage of 4 ℃.The results showed that freezing point,freezing enthalpy,freezing temperature and non- freezing water content was respectively-3.3 ℃,170.75 J / g,-15.1 ℃ and22.98%.Squid meat apparent specific heat increased at first and peaked 28.242 J /( g· ℃),but it decreased rapidly at last.Apparent specific heat and temperature fitted well,and the R~2 was 0.9879.Compared with refrigerated group of 4 ℃,myosin and actin protein in iced group had higher storage stability. The study aimed to research thermal characteristics of Mannesmann maindroni muscle and provide a theoretical basis for the squid meat processing.