Abstract
Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0%), on the physicochemical and functional characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels. The addition of 0.5% fibre showed an immediate effect on the gel texture profile analysis, improving hardness (p<0.05) from (3.4±0.7) N of the control (no added fibre) to (5.2±0.9) N, and increasing elasticity (p≥0.05). Shear force was significant only at 3.0% fibre addition. Water holding capacity also improved (p<0.05) with fibre addition (from 75% in the control to 90-95% after the treatments). Whiteness was affected (p<0.05) when 3.0% fibre was added. Differential scanning calorimetry showed two endothermic transition peaks in the gels. The second peak (actin) increased (p<0.05) by 1-2 °C with fibre addition. Therefore, the present study demonstrates that amidated low-methoxyl pectin (0.5-3.0%) is an excellent ingredient to improve jumbo squid mantle muscle protein functionality, increasing the gel texture and water retention characteristics.
Highlights
Jumbo squid (Dosidicus gigas) is a cephalopod that plays a valuable role in the pelagic ecosystem of the Gulf of California [1]
The raw mantle muscle of jumbo squid (Dosidicus gigas) was obtained in a frozen state from a local fishery located in Hermosillo, Sonora, Mexico, in the summer of 2013
Jumbo squid muscle composition has been extensively studied by several authors [6,18,28], its characterisation is important to proceed with the sol-gel formation process
Summary
Jumbo squid (Dosidicus gigas) is a cephalopod that plays a valuable role in the pelagic ecosystem of the Gulf of California [1]. Its commercial attractiveness lies in its low cost, high processing yield (up to 75 % after gutting), low fat, and muscle whiteness. Several efforts have been attempted to use its muscle as a raw material for various gel-type products [2,3,4]. Its muscle forms weak gels with low water. ORCID IDs: 0000-0001-8512-1271 (Ramirez-Suarez), 0000-0001-8907-947X (Álvarez-Armenta), 0000-0003-3748-0530 (García-Sánchez), 0000-0002-1669-8007 (Pacheco-Aguilar), 0000-0001-5801-4593 (Scheuren-Acevedo), 0000-0002-1425-4250 (Mazorra-Manzano), 0000-0003-2759-0525 (Rascón-Chu). J.C. RAMIREZ-SUAREZ et al.: Pectin Effect on Jumbo Squid Muscle Gel Properties, Food Technol. There is a need to find a gel-improving additive if this muscle is going to be used as a raw material for these products
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