Interrelation of Collagen Chemical Structure and Nanostructure with Firmness of three Body Regions of Jumbo Squid (Dosidicus gigas)

Sarabia-Sainz, Héctor M.; Torres‐Arreola, Wilfrido; Márquez‐Ríos, Enrique; Santacruz‐Ortega, Hisila; Rouzaud-Sández, Ofelia; Valenzuela‐Soto, Elisa M.; Burgara-Estrella, Alexel; Ezquerra‐Brauer, Josafat Marina

doi:10.1007/s11483-017-9505-4

Cited by 11 publications

(14 citation statements)

References 40 publications

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Section: Resultssupporting

confidence: 73%

“…The above data suggest that among the three species, the collagen from octopus possesses greater thermal stability. A similar behavior, previously reported for collagen from jumbo squid (D. gigas), another cephalopod found in the Gulf of California, was attributed to its peculiar amino acid composition and its high crosslinking degree (Pyr concentration)(Sarabia-Sainz et al, 2017).The highest Lys content was found in both PSC and IC extracted from cazon, which suggests a relatively low concentration of Pyr in its collagen fibers. As mentioned in the introduction, Lys is one of the amino acids involved in the formation of Pyr.…”

supporting

confidence: 79%

“…The main reason to study this species is for their unique muscle texture that is harder compared with other marine organisms (Katsanidis & Agrafioti, 2009;Ocaño-Higuera et al, 2009;Ramírez-Guerra, Fimbres-Romero, et al, 2015). The muscle firmness (often expressed as shear force) and structural maintenance in cephalopods (Morales, Montero, & Moral, 2000;Osuna-Amarillas et al, 2017) are mainly due to the close union between cells as a result of the high crosslinked of the collagen fibers and the consequent accumulation of pyridinoline (Pyr) (Ramírez-Guerra, Fimbres-Romero, et al, 2015;Sarabia-Sainz et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, these dissimilarities in the collagen solubility could be related to the firmness differences detected in the muscle of each organism. Collagen solubility is known to affect the firmness loss of marine organisms during storage or thermal treatment(Badii & Howell, 2003;Osuna-Amarillas et al, 2017;Sarabia-Sainz et al, 2017).…”

mentioning

confidence: 99%

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Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus ( Octopus vulgaris ), guitarfish ( Rhinobatos productus ), and cazon ( Mustelus lunulatus )

Tapia-Vasquez

Ezquerra‐Brauer

Martínez‐Cruz

et al. 2019

J Food Process Preserv

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Chemical–structural properties and crosslinking degree (lysyl oxidase [Lox] enzymatic activity and pyridinoline [Pyr] content) of collagen isolated from the muscle of octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelus lunulatus) are reported and related with the muscle texture. Histological analysis revealed more collagen fibers stained in the tissues from octopus, which also showed greater shear force (SF) (191.9 ± 38.2 N) compared with the guitarfish (19.7 ± 5.3 N) and cazon (26.2 ± 14.3 N) muscle. The extent of cross‐linked collagen decreased in the order: octopus > guitarfish > cazon. An increase in the total enzymatic activity of the Lox, Pyr content, and insoluble collagen (IC) extraction yield matched with an increase in the SF (p < .01). The Lox activity and Pyr content affect the firmness of the octopus, guitarfish, and cazon muscles, showing the higher crosslinking degree in collagen fibers on octopus. Practical applications The collagen crosslinking degree has been related with the muscle texture of marine organisms. Therefore, the determination of Lox activity and Pyr content may be useful, in a near future, as an indicator of freshness and postcapture development.

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Section: Resultssupporting

confidence: 73%

supporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus ( Octopus vulgaris ), guitarfish ( Rhinobatos productus ), and cazon ( Mustelus lunulatus )

Tapia-Vasquez

Ezquerra‐Brauer

Martínez‐Cruz

et al. 2019

J Food Process Preserv

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“…The chemical structure, thermal denaturation and nanostructure of collagen obtained from mantle, fins and tentacles of JS were comparatively studied by Sarabia‐Sainz et al . (). As a result, tentacles required a greater shear force and its collagen presented a higher temperature and enthalpy of transition than the mantle and fins.…”

Section: Bioactive Compounds From Fins Tentacles Arms and Headsmentioning

confidence: 97%

Recent trends for the employment of jumbo squid (Dosidicus gigas) by‐products as a source of bioactive compounds with nutritional, functional and preservative applications: a review

Ezquerra‐Brauer

Aubourg²

2019

Int J of Food Sci Tech

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Only 50%-60% of total seafood catch is used for human consumption, seafood processing being considered as one of the main sources of by-products. Among marine species, jumbo squid (JS; Dosidicus gigas) represents the most important squid fishery, showing an increasing economic interest in many countries. As for any other marine species, the regular cleaning, dressing and processing produce high quantities of by-products (skin, head, fins, viscera, tentacles, unclaimed mantle, etc.) that are rich in many nutrients (proteins, lipids, minerals, vitamins, enzymes, biopolymers, etc.). This review compiles information about extraction and employment of JS by-products with the aim of enhancing their economic value and reduce environmental drawbacks. A special emphasis is given to the relevance in developing methods susceptible to transform by-products into useful and profitable products susceptible to be applied in several industries such as food, medicine, agrochemical or pharmaceutical. Future possible trends for widening this profitable use are mentioned.Bioactive compounds from jumbo squid J. M. Ezquerra-Brauer and S. P. Aubourg 988

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A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative Study

Altan,

Kocatepe,

Çorapcı

et al. 2024

Food Bioprocess Technol

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In this study, enzymatic [papain (P), bromelain (B), and A. oryzae-derived fungal protease (FP); enzyme ratios: 0.012 (v/v), 38 °C, 50 min] and non-enzymatic [control (C; saline), mineral water (95%)–lemon juice (5%) (ML) (1/2:w/v), 38 °C, 50 min)] tenderizing methods on European squid mantle (Loligo vulgaris Lamarck, 1798) were investigated. Scanning electron microscope (SEM) imaging, water holding capacity (WHC), cooking loss (CL), total free amino acids (TFAA), total soluble protein (TSP), hydroxyproline (Hyp), and Fourier-transform infrared spectroscopy (FTIR) analyses were performed on uncooked samples. pH, water activity (aw), color, nutritional changes, amino acids (AA), total volatile basic-nitrogen (TVB-N), Warner-Bratzler shear (WBS), texture profile analysis (TPA), and sensory evaluations were performed on both uncooked and cooked samples. A significant decrease in protein content was observed in group P (12.86%) compared to untreated (U) squid (15.16%). During frying, group P absorbed more cooking oil (8.37%) than the other groups. A higher degree of hydrolysis was observed in the enzymatically tenderized groups than in non-enzymatic groups, and a shift in secondary protein structures in favor of random coils. Hydrolysis was confirmed by Hyp and AA analyses. The total AA content order was found as B < P < FP < C < ML < U. ML and FP groups have relatively higher total bitter and umami AA compositions, especially in uncooked samples. FP and ML groups had more favorable results across all analyses, especially in terms of the sensory results, nutritional values, and TPA results of cooked samples. It is concluded that both methods are very convenient regarding industrial usage.

show abstract

Interrelation of Collagen Chemical Structure and Nanostructure with Firmness of three Body Regions of Jumbo Squid (Dosidicus gigas)

Cited by 11 publications

References 40 publications

Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus ( Octopus vulgaris ), guitarfish ( Rhinobatos productus ), and cazon ( Mustelus lunulatus )

Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus ( Octopus vulgaris ), guitarfish ( Rhinobatos productus ), and cazon ( Mustelus lunulatus )

Recent trends for the employment of jumbo squid (Dosidicus gigas) by‐products as a source of bioactive compounds with nutritional, functional and preservative applications: a review

A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative Study

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