Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Campo Deano, L (Author) FEUP; Tovar, CA (Author) Other; Borderias, J (Author) Other; Fernandez Martin, F (Author) Other

Journal

Title: Journal of Food Engineering

Vol. 107

Pages: 107-116

ISSN: 0260-8774

Publisher: Elsevier

Indexing

ISI Web of Knowledge

Scopus - 16 Citations

Other information

Authenticus ID: P-008-PHE

DOI: 10.1016/j.jfoodeng.2011.05.037

Abstract (EN): Differential scanning calorimetry (DSC) was used to follow the thermal denaturation of two differently processed surimis from giant squid (Dosidicus gigas), A (isoelectric precipitation) and B (acid washing). Both surimis were added with several cryoprotectants (sucrose, sorbitol and trehalose), and kept in frozen storage at -15 °C for 6 months. DSC profiles and transition enthalpies showed that protein quality was better in B than in A surimis whether fresh or frozen. It was also demonstrated that the sucrose-plus-sorbitol mixture and trehalose were the most efficient for preserving B and A type formulations respectively after frozen storage. Mechanical (puncture), small amplitude oscillatory (SAOS) and dynamic-mechanical thermoanalyses were performed on both gels from A and B series surimis throughout frozen storage. Gels from surimi A (GA) were considerably brittler than gels from surimi B (GB) and presented significantly lower strain amplitudes. Several correlations among different experimental data have been developed.

Language: English

Type (Professor's evaluation): Scientific