A Study on the Processing Aptitude and Storage of Common-European Squid(Loigo vulgaris) 2. The Skin Stripping, Freezing and Thawing Conditions

유럽화살오징어의정장성 및 가공적성에 관한연구 2. 탈피 동결 및 해동조건

Investigations of skin stripping freezing and thawing conditions of common-European squid (Loigo vulgaris) were carried out. The most effective method of skin stripping was to immerse the sample at 5$0^{\circ}C$ for 10-15 minutes in fresh water or salt solution(5-10% w/v) Contact freezing and fresh water thawing method was found to be effective. The muscle structure of the sample thawed after contact freezing was almost the sample after contact freezing was almost the same as that of raw sample.