Changes in firmness and thermal behavior of ice-stored muscle of jumbo squid (Dosidicus gigas)

Olivas, Rosalina Ramírez; Rouzaud-Sández, Ofelia; Haard, Norman F.; Aguilar, Ramón Pacheco; Brauer, Josafat Marina Ezquerra

doi:10.1007/s00217-004-0991-5

Cited by 26 publications

(20 citation statements)

References 15 publications

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“…Texture expressed as shear force necessary for sample breakage, decreased significantly ( P < 0.001) from 16.5 to 7.0 N after 8 days of storage at 4C in raw mantle muscle (Fig. 6), indicating that squid becomes softer as a result of proteolysis as reported by other authors (Ramírez‐Olivas et al. 2004).…”

Section: Resultssupporting

confidence: 85%

EFFECT OF REFRIGERATED STORAGE ON PROTEOLYTIC ACTIVITY AND PHYSICOCHEMICAL AND MICROSTRUCTURAL PROPERTIES OF GIANT SQUID (DOSIDICUS GIGAS) MANTLE MUSCLE

Dublán‐García

Cruz‐Camarillo

Guerrero‐Legarreta

et al. 2006

Journal of Muscle Foods

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Giant squid (Dosidicus gigas) is abundant along the Pacific Coast of Mexico. It possesses a high proteolytic activity that makes it a low‐quality food material. Squid mantle endogenous proteases were partially characterized; physicochemical and structural changes during storage at 4C were also examined. High proteolytic activity was observed at acidic and alkaline pH values. Proteases were strongly inhibited by leupeptine and pepstatin A, as well as by phenyl methyl sulfonyl fluoride, indicating the possible presence of serine, cysteine and metal proteases. Myosin heavy chain was degraded during storage, as shown on sodium dodecyl sulfate–polyacrylamide gel electrophoresis patterns, resulting in a significant decrease (P < 0.001) in muscle water‐holding capacity, texture and gelling capacity. Muscle deterioration was evident in scanning electron micrographs, where the initial compact structure loosened during storage.

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Section: Resultssupporting

confidence: 85%

EFFECT OF REFRIGERATED STORAGE ON PROTEOLYTIC ACTIVITY AND PHYSICOCHEMICAL AND MICROSTRUCTURAL PROPERTIES OF GIANT SQUID (DOSIDICUS GIGAS) MANTLE MUSCLE

Dublán‐García

Cruz‐Camarillo

Guerrero‐Legarreta

et al. 2006

Journal of Muscle Foods

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“…However, the increase in shear force could be limited after a prolonged period of time because of proteolytic activity (endogenous and microbial) over myofibrillar proteins (major proteins in the muscle). In adult jumbo squid, although a maximum shear force of the muscle was obtained after 3 days of ice storage, which significantly decreased after this period, an increase in protease activity was detected after 9 days of ice storage (Ramirez‐Olivas et al ., ; . However, Razcon‐Zavala & Tapia‐Vazquez () reported changes in the aggregation and thermal resistance of connective tissue proteins during ice storage of jumbo squid muscle, which could be related to the muscle hardening shown in this study.…”

Section: Resultsmentioning

confidence: 98%

Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas)

Ramírez-Guerra

Fimbres-Romero

Tapia-Vazquez

et al. 2015

Int J of Food Sci Tech

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Summary Collagen fibres, stabilised by lysyl oxidase (LOX), play an important role in jumbo squid because they are responsible for the union between various cells; therefore, a close interdependence between their functions and muscle firmness during ice storage has been suggested. In this study, the relationship between LOX activity, pyridinoline (Pyr) content and muscle texture (SF) during ice storage of jumbo squid mantle was evaluated. LOX activity was confirmed within the range of 4.1–7.1 × 10−3 U g−1 of protein, leading to an increase in Pyr content, detected in the range of 0.85–1.32 mmol mol−1 of collagen after 5–20 days. The SF of the muscle became harder during the ice storage time, increasing from 21.08 to 37.95 N. It was therefore possible to establish the relationship between LOX activity, collagen cross‐links (Pyr content) and texture patterns during ice storage of jumbo squid muscle, which increased after 20 days.

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“…On the other hand, squid muscle is different from fish muscles, is relatively hard and does not become fragile during heating (Ando et al. , 2001) or ice storage (Ramirez‐Olivaz et al. , 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Among the wide variety of species of cephalopods caught, jumbo squid ( D. gigas ) is one of sea product with the greatest commercial and economic importance in Mexico. When squid is caught, a numbers of significant changes occur in the flesh, which results in modifications in texture (Ramirez‐Olivaz et al. , 2004).…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, squid muscle is different from fish muscles, is relatively hard and does not become fragile during heating (Ando et al, 2001) or ice storage (Ramirez-Olivaz et al, 2004). Therefore, the heat stability of cooked squid muscle is assumed to be related to the presence of heat-stable collagen (Ando et al, 2001(Ando et al, , 2006.…”

Section: Introductionmentioning

confidence: 99%

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Lysyl oxidase from jumbo squid (Dosidicus gigas) muscle: purification and partial characterization

Torres‐Arreola

Ezquerra‐Brauer

Pacheco‐Aguilar

et al. 2012

Int J of Food Sci Tech

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Lysyl oxidase (LOX; E.C.1.4.3.13) was purified from jumbo squid muscle (Dosidicus gigas) with 1900-fold and yield 1.9%, and characterized for the first time. The purification procedure consisted of fractionation with urea and a combination of size-exclusion and anion-exchange chromatography. The enzyme had a molecular weight of 32 kDa, as estimated by SDS-PAGE. Using a specific LOX substrate (1,5-diaminopentane), its optimum activity was determined at pH 8.2 and 65°C. Activation energy (E a ) of the enzyme was 69.94 kJ K )1 mol )1 . The enzyme was strongly inhibited by b-aminopropionitrile fumarate (BAPN), a specific LOX inhibitor. Moreover, purified LOX was able to work at different temperatures (20-90°C) at pH 8.2. Although further research is needed, the results from this work suggest that based on LOX activity, this enzyme may be of practical use in preventing textural changes in jumbo squid during storage or processing.

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Changes in firmness and thermal behavior of ice-stored muscle of jumbo squid (Dosidicus gigas)

Cited by 26 publications

References 15 publications

EFFECT OF REFRIGERATED STORAGE ON PROTEOLYTIC ACTIVITY AND PHYSICOCHEMICAL AND MICROSTRUCTURAL PROPERTIES OF GIANT SQUID (DOSIDICUS GIGAS) MANTLE MUSCLE

EFFECT OF REFRIGERATED STORAGE ON PROTEOLYTIC ACTIVITY AND PHYSICOCHEMICAL AND MICROSTRUCTURAL PROPERTIES OF GIANT SQUID (DOSIDICUS GIGAS) MANTLE MUSCLE

Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas)

Lysyl oxidase from jumbo squid (Dosidicus gigas) muscle: purification and partial characterization

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