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Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid
(Dosidicus gigas) Mantle Muscle Gels



Juan C. Ramirez-Suarez1*small orcid_display_4pp, Andrés Álvarez-Armenta1small orcid_display_4pp, Guillermina García-Sánchez1small orcid_display_4pp, Ramón
Pacheco-Aguilar1small orcid_display_4pp, Susana M. Scheuren-Acevedo1small orcid_display_4pp, Miguel A. Mazorra-Manzano2small orcid_display_4pp and Agustín
Rascón-Chu3small orcid_display_4pp


1Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6,
  83304 Hermosillo, Sonora, Mexico
2Dairy Products Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, 83304
  Hermosillo, Sonora, Mexico
3Plants and Fungi Biotechnology Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria
  Km. 0.6, 83304 Hermosillo, Sonora, Mexico



Article history:
Received: September 29, 2016
Accepted: May 23. 2017



Key words:
jumbo squid, amidated low-methoxyl pectin, gelling, water retention



Summary:
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.



*Corresponding author:  tel3  +52 662 289 2400 ext. 368
                                           fax2  +52 662 280 0421
                                            email3  This e-mail address is being protected from spambots. You need JavaScript enabled to view it.

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