Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process

Josafat M. Ezquerra-Brauer, Enrique Márquez-Ríos, Betzabe E. López-Corona, Víctor M. Ocaño-Higuera, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola, Wilfrido Torres-Arreola*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

8 Scopus citations


Collagen is the major connective tissue (CT) protein and one of the main constituents of the jumbo squid (Dosidicus gigas). Therefore, physicochemical changes of pepsin-solubilized collagen (PSC) and insoluble collagen (IC) were studied after cooking (100°C/30 min) of muscle (mantle, fins, and arms). Different pyridinoline (Pyr) contents (the major cross-linking molecule in collagen fibers) were found in the fresh muscle of the three anatomical regions. After the cooking process, a decrease from 10 to 30% in the thermal resistance of collagen was observed, depending on the anatomical region and fraction evaluated. Furthermore, the electrophoretic profile, Fourier transform infrared (FTIR) spectroscopy, and the amino-acid profile revealed that structural changes occurred in the two different collagen fractions caused by the thermal process, and the changes were greater in the mantle. Under the conditions applied in this study, collagen fractions from the squid arms showed more stability during the cooking process due to the high cross-linking degree of their fibers.

Original languageEnglish
Pages (from-to)821-834
Number of pages14
JournalInternational Journal of Food Properties
Issue number1
StatePublished - 1 Jan 2018

Bibliographical note

Publisher Copyright:
© 2018 Josafat M. Ezquerra-Brauer Enrique Márquez-Ríos Betzabe E. López-Corona Víctor M. Ocaño-Higuera Hugo E. Ramírez-Guerra Octavio Cota-Arriola and Wilfrido Torres-Arreola.


  • Collagen
  • Cooking
  • Cross-linking
  • Jumbo squid
  • Muscle


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