Hydrolyzed giant squid muscle (Dosidicus gigas) suitable for human consumption: physicochemical, microbiological and sensory characteristics

The effect of bovine plasma protein (BPP) on the inhibition of autolytic activity and its effect on the gelling properties of a protein concentrate (PC) obtained from jumbo squid (Dosidicus gigas) mantle were investigated. Sols and gels were prepared from the PC by adding different amounts of BPP (0, 1, and 2%). Dynamic oscillatory measurements indicated that systems with 1% BPP had a higher elastic modulus (G′), in which hydrophobic interactions were favored. Concerning the technological and textural quality of the gels, BPP caused a greater water holding capacity (WHC), force, cohesiveness, and elasticity, probably due to improvement of the electrostatic and hydrophobic interactions during gel formation. Scanning electron microscopy (SEM) allowed visualization of the formation of more rigid and ordered gels with less porosity when BPP was added. Therefore, the addition of BPP improved the gelling capacity of proteins extracted from giant squid.

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Salt, Nonmuscle Proteins, and Hydrocolloids Affecting Rigidity Changes during Gelation of Giant Squid (Dosidicus gigas)

Journal of Agricultural and Food Chemistry ◽

10.1021/jf960570b ◽

1997 ◽

Vol 45 (3) ◽

pp. 616-621 ◽

Cited By ~ 24

Author(s):

M. Carmen Gómez-Guillén ◽

A. Javier Borderías ◽

Pilar Montero

Keyword(s):

Dosidicus Gigas ◽

Giant Squid

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Population size and exploitation of giant squid (Dosidicus gigas D'Orbigny, 1835) in the Gulf of California, Mexico

Scientia Marina ◽

10.3989/scimar.2001.65n175 ◽

2001 ◽

Vol 65 (1) ◽

pp. 75-80 ◽

Cited By ~ 12

Author(s):

Enrique Morales-Bojórquez ◽

Agustín Hernández-Herrera ◽

Manuel O. Nevárez-Martínez ◽

Miguel Ángel Cisneros-Mata ◽

Francisco Javier Guerrero-Escobedo

Keyword(s):

Population Size ◽

Gulf Of California ◽

Dosidicus Gigas ◽

Giant Squid

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Mineral composition of raw and marinated-cooked arms from Pacific giant squid (Dosidicus gigas).

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2021.v33.i1.2355 ◽

2021 ◽

pp. 20

Author(s):

Faustina Fernández ◽

Celia Lucas and Sancho Bañón

Keyword(s):

Mineral Composition ◽

Mineral Content ◽

Health Hazard ◽

Raw Material ◽

Dosidicus Gigas ◽

Potential Health ◽

Giant Squid ◽

The Pacific ◽

Dietary Requirements ◽

Potential Health Hazard

Background/aim: Shellfish consumption is often perceived as a potential health hazard due to the accumulation of toxic metals. The mineral content was investigated in marinated-cooked giant squid (Dosidicus gigas) arms from three Eastern Pacific fisheries (Peru, Chile and Benthic) to elucidate their contribution to daily recommended intakes and possible presence of pollutants. Material and methods: Thirty macro- and microminerals were analysed in the raw material, marination solution, cooking broth and cooked product. Results: Both raw and marinated-cooked squid arms contained nutritionally relevant quantities of essential macro- (Na and Mg) and microminerals (Cr, Zn, Mn and Se). Fishery origin led to minor variations in the mineral composition of raw arms, while marinated-cooked arms of Benthic origin had a higher retention of Na and juice likely due to their greater size. Levels of Pb, Hg, Zn or As found in the ready-to-eat product were below tolerable upper intake levels. Conclusion: The mineral content found in the raw squid arms suggests that the Pacific fisheries concerned are not affected by human polluting activities. Marinated-cooked squid arms cover a part of the dietary requirements for minerals and can be consumed without apparent negative nutritional implications.

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