Jumbo squid (Dosidicus gigas) is characterised by its low commercial value, lean and white meat without bones or scales and high muscular yield. Therefore, it is an attractive species for the production of protein concentrates. However, the gelling ability of squid proteins is low due to the inherent characteristics of the proteins. Different hydrocolloids can be used to improve the gelling ability, where pH and concentration of the hydrocolloids are very important to stablish. Therefore, this study aimed to obtain a protein concentrate from Dosidicus gigas and evaluate the effect of pH and chitosan concentration on its gelation and conformational changes. Treatment at pH 7.0 with 2% chitosan improved the water-holding capacity, elasticity and agglomeration according to the Z potential; it also improved the thermal stability and gelling according to the dynamic oscillatory measurements and differential scanning calorimetry. This information demonstrates that chitosan incorporation plays an important role in gel formation and improves the gelling capacity of squid proteins without affecting the brightness and whiteness, important parameters for this product.
|Number of pages
|International Journal of Food Science and Technology
|Published - 1 Jun 2016
Bibliographical notePublisher Copyright:
© 2016 Institute of Food Science and Technology.
- Jumbo squid