Effect of thermal process on connective tissue from jumbo squid (Dosidicus gigas) mantle

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1371-1378

  Valencia Pérez, Adriana Zulema ^a   García Morales, Miriam Hiessu ^a   Cárdenas López, José Luis ^a   Herrera Urbina, José Ronaldo ^a   Rouzaud Sández, Ofelia ^a   Ezquerra Brauer, Josafat Marina ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

Author keywords

Connective tissue; Jumbo squid; Mantle; Thermal denaturation

Indexed keywords

ANIMAL TISSUE; ARTICLE; CONNECTIVE TISSUE; CONTROLLED STUDY; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; FREEZING; HISTOLOGY; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; SEA FOOD; SOLUBILITY; SQUID; TEMPERATURE; ZETA POTENTIAL;

DOSIDICUS GIGAS;

EID: 36448992935     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.060     Document Type: Article

References (30)

1. Ando M., Ando M., Makino M., Tsukamasa Y., Makinodan Y., and Miyosh M. Interdependence between heat solubility and pyridinoline contents of squid mantle collagen. Journal of Food Science 66 2 (2001) 265-269
2. Ando M., Ando M., Tsukamasa Y., Makinodan Y., and Myoshi M. Muscle firmness and structure of raw and cooked arrow squid mantle as affected by freshness. Journal of Food Science 64 4 (1999) 659-662
3. Badii F., and Howell N.K. Changes in texture and structure of whole cod and haddock fillets during frozen storage. Food Hydrocolloids 16 4 (2002) 313-319
4. Badii F., and Howell N.K. Elucidation of the effect of formaldehyde and lipids on frozen stored cod collagen by FT-Raman spectroscopy and differential scanning calorimetry. Journal of Agricultural and Food Chemistry 51 5 (2003) 1440-1446
5. Bailey A.J., and Etherington D.J. Metabolism of collagen and elastin. In: Florkin M., and Stotz E.H. (Eds). Comprehensive biochemistry Vol. 19B(1) (1980), Elsevier Applied Science, New York 299-460
6. Bernal V.M., Smajda C.H., Smith J.L., and Stanley D.W. Interactions in protein/polysaccharide/calcium gels. Journal of Food Science 52 5 (1987) 1121-1125 1136
7. Borderias A.J., and Montero P. Changes in fish muscle collagen during frozen storage. Science et Technique du Froid 4 (1985) 85-92
8. Bradford M.M. A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye-binding. Analytical Biochemistry 72 (1976) 248-254
9. Chow M., Boyd Ch.D., Iruela-Arispe M.L., Wrenn S., Mecham R., and Sage E.H. Characterization of elastin protein and mRNA from salmonid fish (Onchorhychus kisutch). Comparative Biochemistry and Physiology, Part B: Biochemistry and Molecular Biology 93B 4 (1989) 835-845
10. Foegeding E.A., Lanier T.C., and Hultin H.O. Characteristics of edible muscle tissues. In: Fennema O.R. (Ed). Food chemistry (1996), Marcel Dekker, New York 879-942
11. Hernández-Andres A., Gómez-Guillen C., Montero P., and Pérez-Mateos M. Partial characterization of protease activity in squid (Todaropsis ebslanae) mantle: Modification by high-pressure treatment. Journal of Food Science 70 4 (2005) 239-245
12. Laemmli U. Cleavage of structural proteins during assembly of the head bacteriophage T4. Nature 227 5259 (1970) 680-685
13. Luna-Raya M.C., Urciaga-García J.I., Salinas-Zavala C.A., Cisneros-Mata M.A., and Bletrán-Morales L.F. Diagnóstico del consumo del calamar gigante en México y en Sonora. Economía, Sociedad y Territorio 6 22 (2006) 535-560
14. Martínez-Aguilar, S., Morales-Bojorquez, E., Díaz-Uribe, J. G., Suárez-Higuera, M. C., & Hernández-Herrera, A. (2004). La pesquería del calamar gigante (Dosidicus gigas) en el Golfo de California. In Comisión de Acuacultura y Pesca, Recomendaciones de Investigaciones Tácticas de Regulación. México: Instituto Nacional de la Pesca, Secretaria de Agricultura y Ganadería, Desarrollo Rural, Pesca y Alimentación.
15. Mertz E.I., and Leikin S. Interactions of inorganic phosphate and sulfate anions with collagen. Biochemistry 43 47 (2004) 14901-14912
16. Montero P., and Mackie I.M. Changes in intramuscular collagen of cod (Gadus morhua) during post-mortem storage in ice. Journal of the Science of Food and Agriculture 59 1 (1992) 89-96
17. Otwell W.S., and Giddings G.G. Scanning electron microscopy of squid Loligo pealei: Raw, cooked, and frozen mantle. Marine Fisheries Review 42 July-August (1980) 67-73
18. Otwell W.S., and Hamann D.D. Textural characterization of squid (Loligo pealei Lesuer): Scanning electron microscopy of cooked mantle. Journal of Food Science 44 6 (1979) 1629-1635
19. Paredi M.E., Roldan H.A., and Crupkin M. Changes in myofibrillar proteins and lipids of squid (Illex argentinus) during frozen storage. Journal of Food Biochemistry 30 5 (2006) 604-621
20. Paredi M.E., Tomas M., Crupkin M., and Añón M.C. Thermal denaturation of muscle protein form male and female squid (Illex argentinus) at different sexual maturation stages. A differential scanning calorimetric study. Journal of Agricultural and Food Chemistry 44 12 (1996) 3812-3816
21. Prophet E.B. Fixation. In: Prophet E.B., Mills B., Arrington J.B., and Sobin L.H. (Eds). Laboratory methods in histotechnology (1992), Armed Forces Institute of Pathology (AFIFP), Washington, DC 27-32
22. Ruiz-Capillas C., Moral A., Morales J., and Montero P. The effect of frozen storage on the functional properties of the muscle of volador (Illex coindettii). Food Chemistry 78 2 (2002) 149-156
23. Sato K., Ohashi C., Ohtsuki K., and Kawabata M. V collagen in trout (Salmo gardneri) muscle and its solubility change during chilled storage of muscle. Journal of Agricultural and Food Chemistry 39 7 (1991) 1222-1225
24. Sikorski Z.E., and Borderias J.A. Collagen in the muscles and skin of marine animals. In: Sikorski Z.E., Pan B.S., and Shahidi F. (Eds). Seafood proteins (1994), Chapman & Hall, New York, NY 58-70
25. Sikorski Z.E., Kolakowska A., and Pan B.S. The nutritive composition of the major groups of marine food organisms. In: Sikorski Z.E. (Ed). Seafood: Resources, nutritional composition, and preservation (1990), CRC Press, Inc., Boca Raton, Florida 29-52
26. Sikorski Z.E., and Kolodziejska I. The composition and properties of squid meat. Food Chemistry 20 3 (1986) 213-224
27. Sotelo C., Piñeiro C., Pérez-Martín R., and Gallardo J.M. Analysis of fish and squid myofibrillar proteins by capillary sodium dodecyl sulfate gel electrophoresis: Actin and myosin quantification. European Food Research and Technology 211 6 (2000) 443-448
28. Ueng Y.-E., and Chow Ch.-J. Textural and histological changes of different squid mantle muscle during frozen storage. Journal of Agricultural and Food Chemistry 46 11 (1998) 4728-4733
29. Wright D.L., Leach I.B., and Wilding P. Differential scanning calorimetric studies of muscle and its constituent proteins. Journal of the Science of Food and Agriculture 28 6 (1977) 557-564
30. Yoneda Ch., Hirayama Y., Nakaya M., Matsubara Y., Irie S., Hatea K., and Watabe S. The occurrence of two types of collagen pro a-chain in the abalone Haliotis discus muscle. European Journal of Biochemistry 261 3 (1999) 714-721