Journal of Aquatic Food Product Technology

ISSN: 1049-8850 (Print) 1547-0636 (Online) Journal homepage: http://www.tandfonline.com/loi/wafp20

Effects of Freezing and Frozen Storage on Protein

Functionality and Texture of Some Cephalopod
Muscles

Nalan Gokoglu, Osman Kadir Topuz, Pinar Yerlikaya, Hanife Aydan Yatmaz &
Ilknur Ucak

To cite this article: Nalan Gokoglu, Osman Kadir Topuz, Pinar Yerlikaya, Hanife Aydan Yatmaz
& Ilknur Ucak (2018): Effects of Freezing and Frozen Storage on Protein Functionality and
Texture of Some Cephalopod Muscles, Journal of Aquatic Food Product Technology, DOI:
10.1080/10498850.2017.1422168

To link to this article: https://doi.org/10.1080/10498850.2017.1422168

Published online: 05 Jan 2018.

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 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
https://doi.org/10.1080/10498850.2017.1422168

Effects of Freezing and Frozen Storage on Protein Functionality

and Texture of Some Cephalopod Muscles
Nalan Gokoglua, Osman Kadir Topuz a
, Pinar Yerlikayaa, Hanife Aydan Yatmazb,
and Ilknur Ucakc
a
Fisheries Faculty, Akdeniz University, Antalya, Turkey; bFood Safety and Agricultural Research – Development
Center, Akdeniz University, Antalya, Turkey; cFaculty of Agricultural, Sciences, and Technologies, ÖmerHalisdemir
University, Nigde, Turkey
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ABSTRACT KEYWORDS
The aim of this study was to investigate the effects of freezing and frozen Cuttlefish; freezing; frozen
storage on protein functionality and texture of squid (Loligo vulgaris), octopus storage; octopus; squid;
(Octopus vulgaris), and cuttlefish (Sepia officinalis) muscles. Squid, octopus, texture
and cuttlefish samples were cut into pieces of 4 × 4 cm. These pieces were
packed in polyethylene bags. The bags were frozen in a blast freezer at −45°C
until the thermal center reached −18°C. Frozen samples were stored in a
deep freezer at −18°C for 30 days. After freezing and during frozen storage,
total soluble protein and water holding capacity decreased and total free
amino acid and cooking loss increased in all cephalopod muscles. According
to instrumental texture analysis results, freezing and frozen storage affected
textural characteristics of squid and cuttlefish but not of octopus. Sensory
hardness and chewiness values of all cephalopods increased after freezing,
but elasticity values did not change. There were no significant differences
between storage days in hardness values of squid and octopus. However,
significant differences in hardness values of cuttlefish were observed
between the 1st day of storage and the last day.

Introduction
Cephalopods are foods consumed in Mediterranean countries and the Far East. These organisms will
be an important food source in the future. Researchers have reported properties such as abundant
availability in nature, quick stock renewal, and short life cycle (Vaz-Pires and Seixas, 2006). Texture
is an important property in acceptability of cephalopods. Their mantle texture is known to be related
to its particular structure. Proteins and their functions are the most important factors affecting
texture. Different methods are used to tenderize their muscles and increase their acceptability.
Freezing is an important preservation method to protect quality and extend shelf life of foods.
Freezing is defined as a physical process involving the transformation of water molecules from an
amorphous state to highly structured ice crystals (Xiong, 1997). Protein denaturation may also be
caused by phase change. Increase in meat tenderness has been reported due to cellular disruption
during freezing. This increase has been attributed to rupturing and stretching of muscle fibers
induced by freezing (Hiner et al., 1945). Shanks et al. (2002) reported that freezing rate, frozen
storage temperature, and duration may affect the amount of intracellular ice formation and physical
destruction of muscle and tenderization effect of freezing occur. Xiong (1997) stated that protein
denaturation, enzyme inactivation, and losses in functionality induced by freezing were observed in
fish and meats. Other researchers have reported contrary results, such as that protein undergo
conformational changes resulting in harder and dryer texture during freezing and frozen storage

CONTACT Nalan Gokoglu ngokoglu@akdeniz.edu.tr

© 2018 Taylor & Francis
 2 N. GOKOGLU ET AL.

(Stanley and Hultin, 1982; Ueng and Chow, 1998). Some have reported that freezing and frozen
storage does not affect tenderness of meat (Hergenreder et al., 2013; Lee et al., 1950). Differences in
freezing parameters could explain this inconsistency.
There are a number of studies on changes in proteins and textural properties of fish (Gill et al.,
1979; Sigurgisladottir et al., 2000) and beef (Grujić et al., 1993; Lagerstedt et al., 2008; Petrovıc et al.,
1993) during freezing and frozen storage. There are a limited number of studies on cephalopods.
The aim of this study was to investigate effects of freezing and frozen storage on protein
functionality and textural properties of some cephalopods (squid, octopus, and cuttlefish).

Materials and methods

Materials
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Squid (Loligo vulgaris), octopus (Octopus vulgaris), and cuttlefish (Sepia officinalis) were obtained
from the main fish market of Antalya. They were purchased just after landing and placed in cold
storage bags with ice. Before treatment, the head, skin, viscera, and tentacles of cephalopod samples
were removed. Squid and cuttlefish mantle muscles and octopus arm muscles were used. The
samples were cut into cubes of 4 × 4 × 4 cm.

Freezing and frozen storage

Squid, octopus, and cuttlefish pieces were packed in polyethylene bags. The bags were frozen in a
blast freezer at −45°C until the thermal center reached −18°C. A package for each product was
selected as sample to measure internal temperature. The thermocouple probe was placed on the
product through the bag and sealed with epoxy. Frozen samples were stored in a deep freezer at −18°
C for 30 days. Analyses were conducted at 1st, 15th, and 30th day of storage. Frozen samples were
placed in a refrigerator for a night before analyses.

Analyses
Total soluble protein
Total soluble protein analysis was carried out according to Lowry’s method (Lowry et al., 1951) using
bovine serum albumin standard. Sample was blended with trichloroacetic acid (TCA) (5%) using an
ultraturrax homogenizer (IKA Labortechnic, Staufen, Germany) and filtered. A 1 ml filtrate and 1 ml
Lowry reagent were mixed thoroughly and incubated at 25°C for 20 min. Then, 2 N Folinciocalteu reagent
was added and incubated at 25°C for 30 min. All samples, standards, and blank absorbances were read
using a spectrophotometer (Evolution 160 UV–visible; Thermo Scientific, Dreieich, Germany) at 750 nm.

Total free amino acid

The samples were mixed with perchloric acid and placed in an ultrasonic bath (GFL 1086,
Burgwedel, Germany) for 15 min. Then, they were centrifuged at 3250 rpm for 30 min, and 1 ml
of the supernatant was transferred to a test tube. The extract was kept in a boiling water bath for
15 min after addition of sodium citrate buffer (pH 5.0) and 1 ml ninhidrin reagent. Then, ethanol
was added to the cooled mixture. The absorbance measurement was made against blank at 570 nm
(Thermo Scientific Evolution 160 UV–visible, Dreieich, Germany). Total free amino acid content
was expressed as mg glutamic acid equivalents kg−1 sample (Yokoyama and Hiramatsu, 2003).

Water holding capacity

Water holding capacity (WHC) was determined according to Hughes et al. (1997). Samples (1 g)
were placed in polycarbonate centrifuge tubes and heated to 90°C in a water bath for 1 h. Samples
were removed from the water bath, cooled, and centrifuged at 4000 × g for 1 h (4°C). After
 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 3

centrifugation, samples were dried on blotting paper and then re-weighed. WHC was calculated
using the following equation:
1
ð½first weight
last weight=moisture content of the sample  100Þ

Cooking loss
The samples were cooked in water bath at 90°C for 30 min. Weight of the samples was measured
before and after cooking to determine cooking losses, which was expressed as the cooked weight
subtracted from uncooked weight, divided by the uncooked weight, then multiplied by 100. Cooking
loss was expressed as percent.

Texture analysis
Texture measurements were carried out using texture analyzer TA.XT2 (Stable Micro Systems,
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Godalming, UK) with 5 kg load cell. Texture profile analysis (TPA) was performed with compression test.
For TPA, the samples were compressed by a cylindrical probe of texture analyzer TA.XT2. From the
moment the probe was in contact with the sample, two sequential compressions with 5 mms−1 speed
were applied until reaching 40% of their original height. The following parameters were determined:
hardness (kg), maximum force required to compress the sample; cohesiveness, extent to which the
sample could be deformed prior to rupture; springiness (cm), ability of sample to recover its original
form after the deforming force is removed; gumminess (kg), the force needed to disintegrate a semisolid
sample to a steady state of swallowing (hardness × cohesiveness); chewiness (kg), the work needed to
chew a solid sample to a steady state of swallowing (springiness × gumminess). The results were
expressed as maximum force, in kg, required for the probe to penetrate the sample.

Sensory texture analysis

Sensory analysis was conducted by a sensory panel. Six trained panelists (three females and three
males) from the staff members in Fisheries Faculty conducted the panel. Panelists were aged between
25 and 50, had experience in evaluating seafood, and were accustomed to consuming cephalopods.
Ability of panelists to detect differences in hardness was tested. Four reference foods forming the
standard hardness scale (Szczesniak and Kleyn, 1963) were presented to the panelists. Panelists
having ability to place the foods in true order were used in the present study. Cephalopod samples
were evaluated in terms of hardness, chewiness, and elasticity attributes using nine-point descriptive
scales as follows: 1 = very poor for hardness, chewiness, and elasticity, 9 = excellence. The samples
were placed in a jar and put into water bath at 90°C for 30 min. After cooking, the samples were
cooled to a warm temperature. The samples were coded using letters and randomly presented to the
panelists. Distilled water was provided to purge the palate of residual flavor notes between samples.
All assessments took place in individual booths in daylight conditions.

Statistical analysis
Two replications of the experiment were conducted at separate times, and all analyses were
performed in duplicate. Analysis was conducted using the SAS software (Statistical Analysis
System, Cary, NC, USA). When main effects or interactions were significant, Duncan’s multiple
range test was used.

Results and discussion

Total soluble protein
It is reported that protein solubility was widely used as an indicator of structural changes in protein
by Jiménez-Colmenero and Borderías (1983). Nahar et al. (2014) stated that solubility of protein was
 4 N. GOKOGLU ET AL.

a good marker of protein denaturation. Different methods of measuring protein denaturation have
been used to follow textural deterioration. Due to simplicity and having a good correlation with
texture, protein solubility has been reported as the most preferred method (De Koning and Mol,
1991). According to Xiong (1997), when protein denatured, hydrophobic amino acids in protein
molecules will be exposed to the surface, then the apolar groups will tend to interact with another to
form protein aggregates resulting in decrease in solubility. There were no statistically significant
changes in total soluble protein content of cephalopods after freezing (Table 1). However, there were
significant differences in total protein solubility of cephalopods between the 1st day of storage and
the last day. Protein solubility of squid muscle was lower than those of octopus and cuttlefish. It has
been reported that squid proteins show high whippability, emulsifying capacity, and, particularly,
solubility within a wide range of pH and temperature (De la Fuente-Betancourt et al., 2009). It has
also been reported that squid contains a different class of myofibrillar proteins and is less susceptible
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to freezing and more prone to thermal denaturation (Kolodziejska, 1999). Chan et al. (2011) stated
that freezing caused significant reduction in total protein solubility, and this reduction may be
related to instability of proteins due to aggregation behavior during the freezing process. A similar
reduction in protein solubility of frozen chicken meat was reported by Nahar et al. (2014).

Total free amino acid

Protein degradation can be determined by free α-amino groups released from cleaved peptide bonds.
Various compounds such as ninhydrin and trinitrobenzene sulfonic acid react especially with amino
groups, resulting in a colorimetric reaction that can be measured spectrophotometrically and
correlated to the number of peptide bonds cleaved (Jakobsen et al., 2010). The highest (p < 0.05)
free amino acid content was found in cuttlefish muscle compared to other cephalopods at day 0
(Table 1). During the storage, free amino acid contents of squid, octopus, and cuttlefish gradually
increased. This increase was sharply observed in cuttlefish samples. Baranenko et al. (2014) reported
increases in free amino acids. They mentioned that proteolysis of muscle and connective tissue
proteins caused this increase.

Water holding capacity

There was no change in WHC up to the 15th day of storage, but then it significantly (p < 0.05)
decreased until the 30th day (Table 1). WHC of octopus muscle did not change at the 1st day of
freezing. However, it decreased during storage of 15 days, then did not change until the 30th day. As
for cuttlefish, WHC significantly (p < 0.05) decreased just after freezing, and this decrease continued

Table 1. Physicochemical parameters of squid, octopus, and cuttlefish during frozen storage.a,b
Frozen storage days
Parameters 0 (Fresh) 1 15 30
Soluble protein (µg/ml) Squid 60.49 ± 4.82a 54.65 ± 6.87a 39.57 ± 1.46b 35.10 ± 2.44b
Octopus 74.22 ± 4.65a 65.63 ± 1.45ba 65.08 ± 0.36ba 62.22 ± 4.91b
Cuttlefish 73.56 ± 2.72a 69.91 ± 2.01ba 66.38 ± 1.23b 59.99 ± 2.53c
Total free amino acids (mg/ml) Squid 0.39 ± 0.07c 0.57 ± 0.02b 0.94 ± 0.06a 0.99 ± 0.04a
Octopus 1.36 ± 0.01c 2.05 ± 0.02b 2.85 ± 0.01a 2.94 ± 0.05a
Cuttlefish 2.01 ± 0.13b 2.48 ± 0.22b 3.89 ± 0.08a 4.49 ± 0.35a
WHC (%) Squid 64.0 ± 0.28a 61.0 ± 2.40a 62.29 ± 3.87a 48.5 ± 0.84b
Octopus 38.15 ± 7.56a 37.60 ± 4.52a 12.69 ± 2.39b 11.92 ± 2.70b
Cuttlefish 49.93 ± 2.92a 35.94 ± 1.68ba 31.19 ± 11.2bc 18.63 ± 0.88c
Cooking loss (%) Squid 25.98 ± 3.88b 47.99 ± 1.65a 49.73 ± 16.4a 51.33 ± 14.4a
Octopus 46.16 ± 2.68c 53.79 ± 0.74b 60.85 ± 0.48a 63.92 ± 0.68a
Cuttlefish 34.43 ± 4.24b 50.24 ± 9.40a 54.78 ± 1.24a 63.92 ± 0.69a
a
Values represent mean + standard deviation.
b
Different letters in the same row indicate significant differences between storage days.
 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 5

during the 30 days storage. While the lowest WHC was found in octopus muscle, the highest was
found in squid muscle. Apata (2014) defined WHC as the ability of a piece of meat to retain its
naturally occurring water during application of any external force such as cutting, grinding, or
pressing. The same researcher reported that due to effects on color, tenderness, juiciness, and
texture, WHC was one of the most important properties of meats. According to Ueng and Chow
(1998), WHC is affected by injury of muscle fibers caused by ice crystals formed during freezing. In
the present study, the reason for decrease in WHC could be disruption of muscle fiber from freezing.
Similar decreases in WHC after freezing have been reported in previous studies (Apata, 2014; Banani
et al., 2006; Rahelic and Puac, 1985; Solo-De-Zaldívar et al., 2014).

Cooking loss
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Cooking losses of cephalopods significantly (p < 0.05) increased after freezing (Table 1). A sharp
increase was observed at the 1st day of frozen storage for all samples. Increase in cooking loss in
octopus muscles continued up to the 15th day of storage and then did not change. However, there
was no significant (p > 0.05) increase for squid and cuttlefish during storage. When meat is frozen,
the cell membranes are damaged, which results in a lower WHC and a higher cooking loss
(Lagerstedt et al., 2008). Similar increases were reported by other researchers (Crouse and
Koohmaraie, 1990; Grayson et al., 2014; Hildrum et al., 1999; Shanks et al., 2002).

Texture profile
Hardness and chewiness values of squid samples were significantly (p < 0.05) reduced after freezing
(Table 2). The changes in hardness, springiness, gumminess, and chewiness values of squid did not
change during frozen storage. Texture profile parameters of octopus and cuttlefish samples did not
change significantly (p > 0.05) after freezing (Tables 3 and 4). According to these findings, it can be
said that while freezing and frozen storage affected texture of squid and cuttlefish muscles, there was
no effect on octopus. Cephalopods have very firm and tough texture. The water is moved to
extracellular spaces, and so muscle structure changes due to shrinkage of muscle fiber during
freezing and frozen storage (Bello et al., 1981; Hurling and Mcarthur, 1996). Mackie (1993) reported
that juiciness of the meat decreased with the decrease in water-holding capacity and consequently
stiffness increased. The difference in our findings may be related to the difference in muscle
structure of cephalopods. Melendo et al. (1997) stated that cephalopod mantle texture was known
to be related to its particular structure. Muscle fibers are supported by connective tissue with
longitudinal, radial, and circular orientations.

Table 2. Texture profile parameters of squid during frozen storage.a,b

Frozen storage days
0 (Fresh) 1 15 30
Texture parameters (instrumental)
Hardness (kg) 3.24 ± 0.78a 1.82 ± 0.31b 2.29 ± 0.74b 1.75 ± 0.58b
Springiness (cm) 0.82 ± 0.01a 0.85 ± 0.02a 0.85 ± 0.01a 0.86 ± 0.03a
Gumminess (kg) 2.23 ± 0.66a 1.22 ± 0.16b 1.95 ± 0.67ba 1.45 ± 0.61ba
Cohesiveness 0.68 ± 0.04b 0.67 ± 0.08b 0.84 ± 0.02a 0.81 ± 0.06a
Chewiness (kg) 1.84 ± 0.55a 1.04 ± 0.14b 1.67 ± 0.60ba 1.23 ± 0.50ba
Texture parameters (Sensory)
Hardness 6.12 ± 1.45b 7.87 ± 0.83a 7.25 ± 0.88a 7.87 ± 0.64a
Chewiness 5,25 ± 2.07b 7.87 ± 0.99a 8.25 ± 0.70a 8.50 ± 0.53a
Elasticity 7.0 ± 1.85b 7.00 ± 1.06b 8.25 ± 1.03ba 8.63 ± 0.74a
a
Values represent mean + standard deviation.
b
Different letters in the same row indicate significant differences between storage days.
 6 N. GOKOGLU ET AL.

Table 3. Texture profile parameters of octopus during frozen storage.a,b

Frozen storage days
0 (Fresh) 1 15 30
Texture parameters (instrumental)
Hardness (kg) 3.48 ± 1.35a 3.91 ± 1.11a 4.46 ± 0.75a 3.75 ± 2.13a
Springiness (cm) 0.88 ± 0.02a 0.87 ± 0.01a 0.86 ± 0.01a 0.88 ± 0.01a
Gumminess (kg) 1.93 ± 0.80a 2.12 ± 0.64a 2.60 ± 0.58a 2.27 ± 1.57a
Cohesiveness 0.55 ± 0.02a 0.54 ± 0.03a 0.58 ± 0.06a 0.57 ± 0.07a
Chewiness (kg) 1.70 ± 0.67a 1.84 ± 0.53a 2.29 ± 0.53a 2.01 ± 1.33a
Texture parameters (Sensory)
Hardness 5.5 ± 2.58b 6.5 ± 1.87a 8.0 ± 0.89a 8.0 ± 0.89a
Chewiness 5.16 ± 1.16c 6.83 ± 1.16b 7.83 ± 1,16ba 8.33 ± 0.81a
Elasticity 7.0 ± 1.85b 7.00 ± 1.06b 8.25 ± 1.03ba 8.63 ± 0.74a
a
Values represent mean + standard deviation.
b
Different letters in the same row indicate significant differences between storage days.
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Table 4. Texture profile parameters of cuttlefish during frozen storage.a,b

Frozen storage days
0 (Fresh) 1 15 30
Texture parameters (instrumental)
Hardness (kg) 4.38 ± 1.19a 3.6 ± 1.04a 4.93 ± 0.11a 5.2 ± 1.0a
Springiness (cm) 0.84 ± 0.05b 0.90 ± 0.06ba 0.90 ± 0.09ba 0.92 ± 0.01a
Gumminess (kg) 3.1 ± 0.85bc 2.26 ± 0.81c 4.10 ± 0.91ba 4.64 ± 0.93a
Cohesiveness 0.70 ± 0.06ba 0.64 ± 0.21b 0.73 ± 0.03ba 0.89 ± 0.02a
Chewiness (kg) 2.56 ± 0.83bc 2.06 ± 0.76c 3.71 ± 0.83ba 4.29 ± 0.93a
Texture parameters (sensory)
Hardness 4.5 ± 2.25c 6.5 ± 0.83b 8.0 ± 0.89ba 8.5 ± 0.54a
Chewiness 5.3 ± 1.03c 6.83 ± 0.75b 8.0 ± 1.09a 8.16 ± 0.75a
Elasticity 5.0 ± 1.41b 5.5 ± 1.37b 8.0 ± 0.89a 8.33 ± 0.81a
a
Values represent mean + standard deviation.
b
Different letters in the same row indicate significant differences between storage days.

Sensory texture
Sensory texture parameters changed from 1 to 9, which indicates change from very poor to excellent.
Therefore, higher hardness values indicate lower hardness. According to sensory texture analysis results,
sensory hardness values of all cephalopods increased after freezing (Tables 2–4). There were no significant
differences between storage days in hardness values of squid and octopus. However, significant differences
in hardness values of cuttlefish were observed between the 1st day of storage and the last day.
Freezing affected sensory chewiness values. Values for chewiness significantly increased after
freezing. Significant differences in chewiness values of octopus and cuttlefish were observed between
the 1st day of storage and the last day, while no significant differences were observed in chewiness
values of squid.
Elasticity values of all cephalopods did not change after freezing. However, elasticity values
significantly increased in the last storage days of all cephalopods.
Despite similar increases in hardness values of all cephalopods, panelists have stated more tender
texture in squid samples after freezing. Squid samples presented higher WHC and lower cooking
loss. These characteristics probably decreased its hardness. On the other hand, perceptions of
panelists may also be affected due to changes in appearance and taste caused by cooking.

Conclusions
The results of this study showed that freezing and frozen storage affected squid, octopus, and
cuttlefish muscles. Freezing showed similar effects on texture of the three cephalopods. The
 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 7

physicochemical parameters of all three cephalopods while they were fresh were significantly
different from each other. For this reason, the results of protein functionality were different from
one another during the frozen storage. Solubility of proteins of all cephalopods decreased. WHC also
decreased, and this decrease caused increase in cooking loss. The lowest protein solubility, free
amino acid, and cooking loss were observed in squid muscle compared to other cephalopods. Also,
squid muscle had higher WHC and was thus found to be tenderer than others. Texture analysis
results confirmed this issue. Different effects may be observed with different temperatures and times
in future works.

Funding
The Scientific and Technological Research Council of Turkey (TUBITAK) (Project Number: 213O163) supported this
research.
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ORCID
Osman Kadir Topuz http://orcid.org/0000-0002-5499-5483

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