Abstract
AbstractGiant squid adults of both sexes were used in different seasons. Grounded meat of each one were used to determine proximate composition, ammoniacal nitrogen, trimethyl amine contents, and viscosity. Simultaneously, surimi was prepared from each specimen to measure its gel strength. The moisture and protein values were between 81.2–86.9 and 10.5–16.4% respectively. They showed significant variations during summer in both sexes. The moisture: protein ratio was significantly lower in summer, showing greater variability among males. When protein is transformed to a dry basis, differences between sexes are observed in winter and spring. Ammonia nitrogen was about 310.0 mg% and trimethylamine content was below 3.0 mg%. The apparent viscosity and gel strength values were significantly lower during winter, presenting males the lowest average values.
Highlights
Giant squid (Dosidicus gigas) is a cephalopod widely distributed in Oriental Pacific Ocean; it has a short life cycle and high metabolic rate related to a fast growth (Nigmatullin, Nesis, & Arkhipkin, 2001)
The objective of this study was to measure the proximal composition and rheological properties of giant squid to relate with seasonal variation and gender
Proximal composition was determined on samples of all muscles according to FAO manuals (1986) with minor modifications; fat content was determined with Soxhlet extractor with ethylic ether as solvent, ash content by igniting a ca. 3–5 g test sample in a furnace at 550°C until light grey, moisture content by oven drying a ca. 3–5 g test sample at 102°C to a constant weight; total nitrogen was quantified by Kjeldhal
Summary
Giant squid (Dosidicus gigas) is a cephalopod widely distributed in Oriental Pacific Ocean (latitude between 35° and 47° S); it has a short life cycle and high metabolic rate related to a fast growth (Nigmatullin, Nesis, & Arkhipkin, 2001). Given the white color of its meat, the giant squid is a high protein resource that can be used to prepare preformed products based on surimi (Campo-Deaño, Tovar, Jesús Pombo, Teresa Solas, & Javier Borderías, 2009; Sánchez-Alonso, Careche, & Borderías, 2007). Gladys Yupanqui is a food engineer from San Agustín University, Armando Solari-Godiño is a fishing biologist of San Marcos University and Daniel ParionaVelarde is a food engineer from Federico Villarreal University. At present, they are researchers in the Technological Institute of Production (Perú). They are researchers in the Technological Institute of Production (Perú) They have carried out extensive research work on food processing, food quality control, waste management and related aspects
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