Preliminary communication

https://doi.org/10.17113/ftb.55.03.17.5001

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

Juan C. Ramirez-Suarez orcid.org/0000-0001-8512-1271 ; Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
Andrés Álvarez-Armenta ; Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
Guillermina García-Sánchez ; Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
Ramón Pacheco-Aguilar ; Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
Susana M. Scheuren-Acevedo ; Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
Miguel A. Mazorra-Manzano ; Dairy Products Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
Agustín Rascón-Chu ; Plants and Fungi Biotechnology Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico

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 % aft er 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.

Keywords

jumbo squid; amidated low-methoxyl pectin; gelling; water retention

Hrčak ID:

186553

URI

https://hrcak.srce.hr/186553

Publication date:

19.9.2017.

Article data in other languages: croatian

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