Effect of setting on the gelling properties of a protein concentrate from giant squid ( Dosidicus gigas) mantle

• Main Authors: Miriam Fernanda ESCALANTE-RODRÍGUEZ, Claudia Lizeth MURRIETA-MARTÍNEZ, Victor Manuel OCAÑO-HIGUERA, Benjamín RAMÍREZ-WONG, Saúl RUIZ-CRUZ, Guillermo RODRÍGUEZ-OLIBARRIA, Enrique MARQUEZ-RIOS
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-04-01
• Series: Food Science and Technology
• Subjects: squid; gelling; setting
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005006103&lng=en&tlng=en

Abstract Different studies on obtaining protein concentrates or surimi from giant squid ( Dosidicus gigas) have reported that soft gels are obtained in comparison with other fish species. Therefore, the aim of this research was to investigate the effect of the setting (30 and 60 °C, for 0, 30, 60, and 90 min) on the gelling capacity as a possible alternative to improve the textural characteristics of the gels. Treatments at 60 °C (G4, G5, and G6) had a higher percentage of insoluble protein, while the electrophoretic profile showed the presence of high molecular weight (HMW) aggregates, as well as the decrease of myosin, paramyosin and actin bands as the incubation time was increased. Likewise, these systems presented a lower content of total sulfhydryl (TSH), which is attributed to the formation of disulfide bridges. The texture profile analysis (TPA) showed that the setting application affected the different parameters evaluated (strength, elasticity, and cohesiveness). Setting as pretreatment did not prove to be a good alternative for the gelling of proteins from giant squid mantle, since the control treatment (no setting) was that which exhibited better textural characteristics.