Abstract
Muscle of the giant squid (Dosidicus gigas) has a very poor gel-forming capacity and, therefore, gelation-enhancing ingredients are essential for the production of a gel of acceptable quality. Some synergy between such ingredients was found, mainly when one or two hydrocolloids (i-carrageenan or i-carrageenan and starch) were added along with a non-muscle protein (egg-white, soy protein, casein or gluten). The strongest gels were found to be those made with 1.5% NaCl and 76% moisture containing i-carrageenan, starch and non-muscle protein.
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