Changes in firmness and thermal behavior of ice-stored muscle of jumbo squid (Dosidicus gigas)

Rosalina Ramírez Olivas, Ofelia Rouzaud Sández, Norman F. Haard, Ramón Pacheco Aguilar, Josafat Marina Ezquerra Brauer*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

35 Scopus citations


Changes in firmness, muscle total protease activity, and the thermal behavior of jumbo squid (Dosidicus gigas) were measured throughout 15 days of ice-storage. A significant decrease (p<0.05) in the shear force of raw mantle muscle was observed after 7-days ice-storage. The highest total protease activity detected was 1.24 U/g mantle. The thermograms obtained at day zero showed four transition states. The first three transition states were endothermic and correspond to myosin (50 °C), sarcoplasmic proteins (69 °C), and actin (79 °C). The fourth transition state was exothermic at 107 °C, and was probably associated with protein aggregation. The thermal behavior of the muscle showed a decreasing trend in temperature and enthalpy of transition for myosin, sarcoplasmic proteins, and actin with storage time. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed a change in the myofibrillar protein pattern, which with the shear force, and differential scanning calorimetry data, suggests a partial denaturation of that protein fraction during ice-storage.

Original languageEnglish
Pages (from-to)312-315
Number of pages4
JournalEuropean Food Research and Technology
Issue number4
StatePublished - Sep 2004

Bibliographical note

Funding Information:
Acknowledgements The authors thank Herlinda Soto Valdez and Jose Luis C rdenas López for their suggestions during the preparation of the manuscript. This study was supported by a UCMEXUS-CONACYT grant given to J.M.E.B and N.F.H.


  • Shear force
  • Squid
  • Thermal denaturation


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