Study of the methylcellulose effect on the quality of culinary semi-finished products from s Commander squid (Berryteuthis magister)

The objective of the study is to develop a recipe for minced Commander squid with the addition of a thickener, methylcellulose (E 461), for the production of highquality molded semifinished products. The objects of the study were experimental samples of minced systems consisting of chopped Commander squid caudal fin, tentacles, and mantle and methylcellulose in various ratios. Unglazed frozen gutted or whole squid at a temperature of –18 °C or lower, delivered in polymercoated containers or packed in highdensity polyethylene complying with the requirements of GOST 204142011, were used as raw materials for industrial processing and subsequent production of semifinished products. The minced control sample (Commander squid without a thickener) had poor moldability, disintegrated into its components, and also had poor "bite". The effect of methylcellulose thickener (0.5–1.5 %), with its thermal gel properties, on the organoleptic and rheological properties of frozen squid semifinished products and breaded cutlets after heat treatment was studied. The use of methylcellulose at 1.0 % by weight yields the best strength properties of finished products, enabling the achievement of the required process values for moldability, consistency, and waterholding capacity. The proposed squid preparation technology (skin removal using the enzyme preparation Profitex Fish Skin Lux at a concentration of 0.5 %) has proven effective, allowing for the most efficient use of raw materials, including substandard squid tentacles. A recipe for a minced squid system with high organoleptic properties has been developed. The structural, rheological, and organoleptic properties of formed semifinished squid products are presented depending on the methylcellulose content. Descriptor panels have been compiled, and a sensory profile of the test samples has been constructed. An integrated technology for processing Commander squid is proposed, covering the cycle of frozen raw materials – semifinished squid product – finished product.