Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added

• Type: Article in International Scientific Journal
• Date: 2009

Authors

Campo Deano, L (Author) Other; Tovar, CA (Author) Other; Jesus Pombo, M (Author) Other; Teresa Solas, M (Author) Other; Javier Borderias, A (Author) Other

Journal

Title: Journal of Food Engineering

Vol. 94

Pages: 26-33

ISSN: 0260-8774

Publisher: Elsevier

Indexing

ISI Web of Knowledge

Scopus - 42 Citations

Other information

Authenticus ID: P-008-PHH

DOI: 10.1016/j.jfoodeng.2009.02.024

Abstract (EN): Two new methods were designed for making surimi from giant squid (Dosidicus gigas) muscle. The first is based on protein precipitation at the isoelectric point (type A), and the second on washing with an acid solution (type B). Chemical analyses (e.g. protein solubility, electrophoretic profile), structural analyses (scanning electronic microscopy) and above all rheological analyses were carried out. Small amplitude oscillatory tests were performed to evaluate the influence of these two methods on the viscoelasticity and gel-forming ability of squid surimi. The results showed that method B preserves the functionality of the myofibrillar proteins better, thus making for a better gel structure than method A. Moreover, the addition of different cryoprotectants (sorbitol + sucrose, sorbitol + trehalose, trehalose alone), resulted in essential differences between the two kinds of surimi. In surimi A, trehalose favoured less initial protein aggregation and hence a thermorheologically stable structure, with a better gelation profile than sorbitol + sucrose or sorbitol + trehalose, in surimi, suwari-gels and definitive-gels alike. However, in B samples the influence of different cryoprotectants was not discernible.

Language: English

Type (Professor's evaluation): Scientific