Abstract
This research studies the application of ultrasound (US) on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle and its effect on its functional properties. US was applied during 30, 60 and 90 s. A decrease was observed in the emulsifying activity index (EAI), an increase in the emulsifying stability index (ESI), an increase in the foaming capacity (FC) and a decrease in the foaming stability (FS). In addition, the application of US increased the surface hydrophobicity (So) and decreased the viscosity with the increase in temperature. Functional properties of sarcoplasmic giant squid mantle proteins increase with the application of ultrasound.
Highlights
The giant squid (Dosidicus gigas) is a mollusk that represents one of the most important fisheries in the Pacific Ocean
The most common food emulsions are of oil-in-water type, where the oil is the dispersed phase and, it is in the form of small droplets or dispersed globules, while water is the continuous dispersing phase (Sikorski, 2007)
The emulsifying properties of the sarcoplasmic proteins were evaluated according to emulsifying activity index (EAI) and emulsifying stability index (ESI), for which sarcoplasmic protein solutions (3 mg/mL), previously treated with ultrasound pulses were used
Summary
The giant squid (Dosidicus gigas) is a mollusk that represents one of the most important fisheries in the Pacific Ocean. Its commercial appeal lies in its low cost, low fat content, its white meat and its high performance after evisceration. These characteristics make this organism a good species for the possible production of surimi or protein isolates. In order to reduce the amount of effluents from the surimi industry around the world, previous studies have focused on the recovery of sarcoplasmic proteins (SP). Their recovery decreases pollution problems, promote a better usage of marine resources (Yongsawatdigul & Hemung, 2010). Several studies indicate that these proteins can be used in the pharmaceutical area or in the food sector, mainly as additives (López-Enriquez et al, 2015; Sett et al, 2016)
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