ABSTRACT
ABSTRACT: Four sodium additives (sodium carbonate, sodium bicarbonate, sodium citrate and sodium tripolyphosphate) on the deacidification and weight gain of giant squid fillets were carried out. The pH, sensory evaluation, weight gain, thawing loss and cooking loss of giant squid fillets were measured, and the orthogonal experiment was done. The results showed that sodium carbonate and sodium bicarbonate could increase pH value of squid fillets significantly. Sodium carbonate showed the highest weight gain, followed by sodium bicarbonate. Sodium citrate and sodium tripolyphosphate indicated higher thawing loss than sodium bicarbonate. Sodium bicarbonate and sodium carbonate showed lower cooking loss than sodium citrate and sodium tripolyphosphate. The orthogonal experiment demonstrated that optimal concentrations of sodium carbonate, sodium bicarbonate, sodium citrate and sodium tripolyphosphate were 0.35%, 0.4%, 0.5% and 0.5%, respectively.
