Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (<i>Dosidicus Gigas</i>)

Dihort-Garcia, G.; Tolano-Villaverde, I. J.; Ezquerra‐Brauer, Josafat Marina; Ocaño‐Higuera, Víctor Manuel; León, José Alberto Ramírez de; Torres‐Arreola, Wilfrido; Márquez‐Ríos, Enrique

doi:10.1080/10942912.2015.1021930

Cited by 11 publications

(9 citation statements)

References 29 publications

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“…1A). Dihort-García et al (2016) explained that the solubility capacity is a functional property that most foods with high protein content present. The results obtained show that the solubilization capacity increases as the exposure time and temperature increase (Fig.…”

Section: Solubility Of Jumbo Squid Powdermentioning

confidence: 99%

“…In contrast, the solubilization capacity at room temperature after 90 min rehydration was lower at 0.530. Temperature is a very important factor in the solubilization of jumbo squid powder; therefore 63°C was used as solubilization temperature in the processing of yogurt enriched with this ingredient (Cano-Chauca et al, 2005;Dihort-García et al, 2016).…”

Section: Solubility Of Jumbo Squid Powdermentioning

confidence: 99%

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Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder

Córdova-Ramos

Gonzales-Barrón

Cerrón-Mallqui

2018

LWT

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A B S T R A C TThe increase of soluble solids in milk by the addition of powdered products is a normal practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory properties for the consumer. The purpose of this study was to evaluate the effect of adding jumbo squid (Dosidicus gigas) powder (protein content, 420 g/kg) on the aforementioned quality properties of yogurt. Six formulations of yogurt were prepared with the addition of 0, 1, 3, 5, 7 or 10 g/100 mL jumbo squid powder, plus one formulation with 3 g/100 mL maltodextrin. During fermentation, yogurts formulated with squid powder gradually achieved greater viscosity while producing both more acidity and at a higher rate than the controls. Apart from lower pH (hence, higher titratable acidity) and higher viscosity, the final enriched yogurts presented lower syneresis than the controls (p < 0.05). Although the highest viscosity (58.90 Pa.s) and the lowest syneresis (1.00%) was achieved by the yogurt with 10 g/100 mL jumbo squid powder, it was the treatment formulated with 3 g/100 mL (pH 4.31, acidity 0.85 g/100 g, viscosity 40.90 Pa.s and syneresis 9.10%) that kept constant sensory properties, as evaluated by the panelists, while improving some physical properties of the control yogurts.

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Section: Solubility Of Jumbo Squid Powdermentioning

confidence: 99%

Section: Solubility Of Jumbo Squid Powdermentioning

confidence: 99%

Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder

Córdova-Ramos

Gonzales-Barrón

Cerrón-Mallqui

2018

LWT

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“…Intensive culture practices, with poorly controlled use of feed and production of waste, have adversely affected the environments as the increase of eutrophication and related problems. [23][24][25] The lack of effective treatments for the control of certain infectious diseases such as the Piscirickettsia salmonis, Acinetobacter spp., gram-negative bacteria, and Streptococcus agalactiae and Streptococcus iniae gram-positive bacteria have emphasized the need to develop techniques for disease prevention. The occurrence of these diseases have promoted an extensive research on the health of aquatic species to reduce losses in production.…”

Section: Discussionmentioning

confidence: 99%

Antibiotics and malachite green residues in farmed rainbow trout (Oncorhynchus mykiss) from the Iranian markets: A risk assessment

Adel

Dadar

Conti

2016

International Journal of Food Properties

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Antibiotic and malachite green residues in farmed rainbow trout muscles were determined by high-performance liquid chromatography for a food risk assessment. The surveillance was carried out on total of 120 rainbow trout fillets, all fishes were randomly sampled from 20 fish markets of Iran. All antibiotics were detected in the range of 0.42-1.20 μg/g for Oxytetracycline, 0.02-0.34 μg/g for Enrofloxacin, 0.21-2.61 μg/g for Florfenicol, and finally 0.02-0.89 μg/g for Malachite green. Our results showed that 99 (82.5%), 36 (30%), 56 (46.6%), and 70 (58.4%) samples contained detectable residues of Oxytetracycline, Enrofloxacin, and Florfenicol antibiotics, and Malachite green, respectively. Our results showed that fish farmers use these drugs in large scale. Further investigations are needed to prevent: the foodborne risk to consumers, the possible environmental contamination, and the antimicrobial resistances. ARTICLE HISTORY

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“…Decreased α-helix structure coupled with increased β-sheet, β-turn, and random coils structures indicated protein unfolding upon oxidation. Decreased α-helix suggested the aggregation of MPs, [46] while increased α-helix content at low degree of oxidation indicated reorganization of protein structures. Figure 6b shows the normalized band intensity (760 and 1340 cm -1 ) and I 850 /I 830 intensity ratio of oxidized and non-oxidized MP gels.…”

Section: Effects Of Oxidation On Textural Properties and Water Holdinmentioning

confidence: 99%

Structural characteristics of Sheldrake meat and secondary structure of myofibrillar protein: effects of oxidation

Sun

Luo

Cao

et al. 2016

International Journal of Food Properties

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The present study aimed to investigate the effects of oxidation on physicochemical properties of Sheldrake meat and secondary structure of myofibrillar proteins. Sheldrake breast meat was treated with hydroxyl radical generating systems containing different hydrogen peroxide (H 2 O 2) concentrations. Upon oxidation, the water-holding capacity of Sheldrake meat decreased while toughness increased. Myofibrillar proteins were extracted from the non-oxidized and oxidized meat and heat-treated to form myofibrillar protein gels. It was found that 2-thiobarbituric acid (TBARS), protein carbonyl content, and disulfide bond values increased with H 2 O 2 concentration. Raman spectroscopy analysis of the myofibrillar protein gels showed that oxidation led to protein unfolding, decreased α-helix structure, and increased β-sheets, β-turns, and random coils structures. Changes in the secondary structures of proteins affected the water-holding capacity and textural properties of myofibrillar protein gels. Water-holding capacity of the myofibrillar protein gels decreased with H 2 O 2 concentration. Oxidized myofibrillar protein gels showed reduced hardness, springiness, and cohesiveness.

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Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas)

Cited by 11 publications

References 29 publications

Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder

Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder

Antibiotics and malachite green residues in farmed rainbow trout (Oncorhynchus mykiss) from the Iranian markets: A risk assessment

Structural characteristics of Sheldrake meat and secondary structure of myofibrillar protein: effects of oxidation

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