Thermally Induced Gelation of Squid (Illex argentinus) Actomyosin. Influence of Sexual Maturation Stage

Abstract

The biochemical properties and the characteristics of heat-induced gelation of actomyosin from mature and immature squid were investigated. Both Mg(2+)-ATPase activity and reduced viscosity values of actomyosin showed no significant differences between mature and immature squids. A lower content of myosin heavy chain and a higher content of a 160 kDa component were observed in the SDS-PAGE 10% pattern of actomyosin from immature specimens. Gelation of both actomyosins at 10 mg mL(-)(1) protein concentration was optimal at 80 degrees C and pH 6.0. The highest rigidity was reached at 0.25 M KCl with actomyosin from both mature and immature squids. Irrespective of the heating temperature, ionic strength, and pH condition, the rigidity of mature squid actomyosin gel was greater than that of immature squid. Scanning electron micrographs of gels obtained with actomyosin from mature squids showed a better tridimensional structure than those of immature squids.

Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

“…For the mantle paste, the gel strength was higher in the paste obtained by direct treatment, which could be due to some proteolytic activity occurring at the incubation temperature, which could mask the setting capacity of the mantle paste (PAREDI and MANCA, 2007). Other researchers have reported that the gelling characteristics of these products can be affected by modifications in the heavy myosin chain (NAGASHIMA et al, 1992;GÓMEZ-GUILLÉN et al, 2002 and that the rigidity of the gels formed changes with the myosin/actin ratio (PAREDI et al, 1999).…”

“…Similar results were obtained when the same squid species was frozen and stored whole . Little information is available on the thermal gelation of the squid mantle (Illex argentinus) (PAREDI et al, 1999;MANCA, 2006, 2007) myofibrillar proteins. Other papers have reported that the proteolytic activity in the muscles of these molluscs mainly affects the heavy chain of myosin, reducing the muscle gelation ability and consequently producing low-strength gels (GÓMEZ-GUILLÉN et al, 2003).…”

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

“…The vials were placed into a shaking water bath and gradually heated at a rate of 1 °C min -1 until reaching an internal temperature of 80 °C to induce gelation [27]. The vials were subsequently removed from the water bath and cooled in an ice bath at a temperature below 4 °C.…”

Effect of protease inhibitors on thermal gelation of squid (Illex argentinus). mantle paste

“…The samples were prepared according to the procedure described by Paredi et al (1999). The samples were fixed in 2% glutaraldehyde in a 0.2M phosphate buffer (pH 7.2) and dehydrated in serially increasing concentrations of acetone (from 40-100%).…”

“…It is very important for the seafood industry to know the gelling characteristics of the paste obtained from Illex argentinus mantle in order to improve the technological process of manufacture of analogs products. Furthermore, knowledge on the use of heat-induced gelation of mantle proteins from Illex argentinus for the manufacture of re-structured products is scarce (Paredi, Davidovich, & Crupkin, 1999;Paredi & Manca, 2006). In addition, there is no information about the effect of protease inhibitors on the gelation characteristics of the mantle paste of Illex argentinus.…”