Diagnóstico del consumo del calamar gigante en México y en Sonora

Abstract

El objetivo del trabajo es presentar un diagnóstico del consumo del calamar gigante en México y Sonora. Se realizó un análisis comparativo de las propiedades nutricionales y de los niveles de consumo del calamar gigante y los productos cárnicos. Para describir los aspectos relacionados con gustos y preferencias del consumidor del calamar gigante, se utilizaron resultados de 1,799 encuestas aplicadas en 14 ciudades del país. Los resultados de las encuestas indican que el consumo del calamar gigante, en frecuencia y cantidad, es bajo; no obstante, se encontró una tendencia hacia el consumo del calamar gigante con valor agregado. En términos generales, existen oportunidades para fomentar el consumo del calamar gigante en los ámbitos nacional y regional.

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

“…In Mexico and several Asiatic countries, jumbo squid ( Dosidicus gigas ) meat is highly consumed because has been considered as a good source of nutritive compounds such as vitamins (A, B, and D), poly‐unsaturated fatty acids, carbohydrates, essential and nonessential amino acids, minerals, and other important biomolecules (Luna Raya, Uriaga García, Salinas Zabala, Cisneros Mata, & Beltrán Morales, ).…”

Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle

“…The giant squid (Dosidicus gigas) represents one of the most important fisheries in Mexico in terms of catch volumes. However, it is an underutilized and undervalued resource despite its abundance and its nutritional value [1]. In order to increase its value and promote its consumption, several researches have been carried out focused on obtaining protein concentrates from its mantle.…”

Effect of freezing on protein denaturation and gelling capacity of jumbo squid (Dosidicus gigas) mantle muscle

“…In particular, one of the most successful strategies is promoting its consumption throughout the development of valueadded products. Recent evidence has shown that the consumption of squid value-added products has increased in the last years (Luna-Raya, Arag on Noriega, & Salinas-Zavala, 2009; Luna-Raya, Urciaga-García, Salinas-Zavala, Cisneros-Mata, & Beltr an- Morales, 2006).…”