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Food Chem. 2008 Sep 15;110(2):486-92. doi: 10.1016/j.foodchem.2008.02.030. Epub 2008 Feb 19.

Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) by acid dissolution and isoelectric precipitation.

Author information

1
Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), P.O. Box 1735, 83000 Hermosillo, Sonora, Mexico.
2
Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), P.O. Box 1735, 83000 Hermosillo, Sonora, Mexico. Electronic address: rpacheco@cascabel.ciad.mx.

Abstract

A protein concentrate from giant squid (Dosidicus gigas) was produced under acidic conditions and its functional-technological capability evaluated in terms of its gel-forming ability, water holding capacity and colour attributes. Technological functionality of the concentrate was compared with that of squid muscle and a neutral concentrate. Protein-protein aggregates insoluble at high ionic strength (I=0.5M), were detected in the acidic concentrate as result of processing with no preclusion of its gel-forming ability during the sol-to-gel thermal transition. Even though washing under acidic condition promoted autolysis of the myosin heavy chain, the acidic concentrate displayed an outstanding ability to gel giving samples with a gel strength of 455 and 1160gcm at 75% and 90% compression respectively, and an AA folding test grade indicative of high gel strength, elasticity, and cohesiveness. The process proved to be a good alternative for obtaining a functional protein concentrate from giant squid muscle.

KEYWORDS:

Acidic dissolution; Functional protein concentrates; Gel-forming ability; Giant squid; Surimi

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