Protein Solubility and Production of Gels From Jumbo Squid

Abstract

Solubility at several ionic strengths (0 to 1.0 M), pH (2 to 13) and gelling capacity of jumbo squid Dosidicus gigas muscle proteins were evaluated. Protein recovery was >90% at pH 9–12. Autohydrolysis was evaluated and affected only sarcoplasmic proteins. Folding score was 5 on all gels. Strength was higher for thermal gels prepared from squid fin (50.2 ± 1.2 N) than that prepared from the mantle (23.4 ± 2.5 N). There was no significant difference in gel strengths from previously frozen (46.4 ± 7.5 N) and never‐frozen samples (43 ± 5.5 N). Moisture, water drip and water‐holding capacity were evaluated on thermal gels. There were significant differences between frozen and never‐frozen samples. Results on solubility and gel forming capacity of the proteins from mantle and fin of jumbo squid suggest that these properties can provide additional value to this resource. PRACTICAL APPLICATIONS Jumbo squid is a rich source of high‐quality protein. Obtaining sophisticated products would be an easy way to take advantage of the high‐quality proteins in jumbo squid muscle. Knowledge of the functional properties of those proteins is needed to achieve this. The use of such properties, such as gel‐forming capacity, which are similar to other proteins used in the food industry, will give jumbo squid added value. The results described here indicate that jumbo squid proteins may be useful as a food ingredient because of their solubility and gel‐forming capacity.

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

“…Electrophoresis profile of uncooked squid muscle analyzed in this work tend to be similar than previous reported by Ezquerra‐Brauer, Haard, Ramírez‐Olivas, Olivas‐Burrola, and Velázquez‐Sánchez () on ice‐storage mantle muscle. Furthermore, Fuente‐Betancourt, García‐Carreño, Navarrete del Toro, Córdova‐Murueta, and Lugo‐Sánchez () produced proteins gels from squid mantle muscle that also share comparable electrophoresis pattern than registered in our results. Moreover, Raman and Mathew () studied protein physicochemical and structural changes of cooked (at different heating temperatures) mantle muscle from Indian squid ( Loligo duvauceli ); these authors reported protein denaturation and formation of new low molecular weight proteins as evidenced in SDS‐PAGE of pre‐fractionated proteins.…”

Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study

“…However, the gel produced from fins is reported to have more gel strength value than that of gel produced from mantle only. [64] The gel strength value of fresh white leg shrimp was 80.60 g.cm. The gel produced from white leg shrimp was very fragile and bearing pink colour.…”

Alternatives for Efficient and Sustainable Production of Surimi: A Review

“…They have some advantages including its color, low fat content, mild flavor, and the y represent an abundance of underutilized species. Despite the fact that acceptable collagen‐based edible gels can be obtained as reported by De La Fuente‐Betancourt and others (2009), the traditional method to make surimi cannot be applied to cephalopod muscle. Its myofibrillar protein is much more water‐soluble than fish muscle, with some odorous compounds, and its high protease activity cause decreased functionality of the obtained product (Izquierdo‐Jiménez and others 2003; Careche and Borderías 2004; Sánchez‐Alonso and others 2007a; De La Fuente‐Betancourt and others 2009).…”