Effect of storage at 0 °c on mantle proteins and functional properties of jumbo squid

International Journal of Food Science and Technology

Volumn 43, Issue 7, 2008, Pages 1263-1270

  De La Fuente Betancourt, Gabriela ^a   García Carreño, Fernando ^a   Del Toro, María De Los Ángeles Navarrete ^a   Pacheco Aguilar, Ramón ^b   Córdova Murueta, Julio H ^a  

^a CENTRO DE INVESTIGACIONES BIOLÓGICAS DEL NOROESTE   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Emulsion; Frozen storage; Iced storage; Jumbo squid; Solubility; Squid muscle fibre; Squid proteins; Thermal gelling; Whippability

Indexed keywords

CEPHALOPODA; DOSIDICUS GIGAS;

EID: 45149129208     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01602.x     Document Type: Article

References (26)

1. Ando, M., Ando, M., Tsukamasa, Y., Makinodan, Y. Miyoshi, M. (1999). Muscle firmness and structure of raw and cooked arrow squid mantle as affected by freshness. Journal Food Science, 64, 659 662.
2. AOAC (1995). Official Methods of Analysis of AOAC International, 16th edn. Pp. 1094. Washington, DC : Association of Official Analytical Chemists.
3. Ayensa, M., Montero, P., Borderías, A. Hurtado, J. (2002). Influence of some protease inhibitors on gelation of squid muscle. Journal Food Science, 67, 1636 1641.
4. Bickerstaff, G. (2005). Functional properties of proteins. University of Paisley. Available at: http://www-biol.paisley.ac.uk/Courses/Enzymes/glossary/ Function.htm, accessed on December 2005.
5. Bourne, M.C. (1978). Texture Profile Analysis. Food Technology, 72, 62 69.
6. Ebina, H., Nagashima, Y., Ishizaki, S. Taguchi, T. (1995). Myosin heavy chain-degrading proteinase from spear quid muscle. Food Research International, 28, 31 36.
7. Ezquerra-Brauer, J.M., Haard, N.F., Ramírez-Olivas, R., Olivas-Burrola, H. Velásquez-Sánchez, C.J. (2002). Influence of harvest season on the proteolytic activity of hepatopancreas and mantle tissues from jumbo squid (Dosidicus gigas). Journal of Food Biochemistry, 26, 459 475.
8. Foucat, L., Taylor, R.G., Labas, R. Renou, J.P. (2001). Characterization of frozen fish by NMR imaging and histology. American Laboratory, 33, 38 43.
9. Gómez-Guillén, M., Borderías, A. Montero, P. (1997). Salt, non-muscle proteins, and hydrocolloids affecting rigidity changes during gelation of giant squid (Dosidicus gigas). Journal of Agriculture and Food Chemistry, 45, 616 621.
10. Gómez-Guillén, M., Hurtado, J. Montero, P. (2002). Autolysis and protease inhibition effects on dynamic viscoelastic properties during thermal gelation of squid muscle. Journal Food Science, 67, 2491 2496.
11. Gómez-Guillén, M., Martínez-Álvarez, O. Montero, P. (2003). Functional and thermal gelation properties of squid mantle proteins affected by chilled and frozen storage. Journal Food Science, 68, 1962 1967.
12. Herrero, A.M., Carmona, P., Garcia, M.L., Solas, M.T. Careche, M. (2005). Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: relationship with functionality and texture. Journal of Agriculture and Food Chemistry, 53, 2558 2566.
13. Hill, S.E. (1996). Emulsions. In : Methods of Testing Protein Functionality (edited by G.M. Hall). Pp. 153 185. London : Blackie Academic & Professional.
14. Howard, D.W. Smith, C.S. (1983). Histological Techniques for Marine Bivalve Molluscs. Pp. 97. Massachusetts : NOAA Technical Memorandum NMFS-F/NEC-25, U.S. Dept. Comm. Woods Hole.
15. INP (Instituto Nacional de Pesca 1999). Informe Anual del Instituto Nacional de Pesca. Available at: http://www.inp.gob.mx/, accessed on 9 June 2004.
16. Konno, K., Young-Je, C., Yoshioka, T., Shinhho, P. Seki, N. (2003). Thermal denaturation and autolysis profiles of myofibrillar proteins of mantle muscle of jumbo squid Docidicus [sic] gigas. Fisheries Science, 69, 204 209.
17. Laemmli, U.K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680 685.
18. Lin, T.M. Park, J.W. (1996). Protein solubility in pacific whiting affected by proteolysis during storage. Journal of Food Science, 61, 536 539.
19. Lowry, O.H., Rosebrough, N.J., Farr, A.L. Randall, R.J. (1951). Protein measurement with the Folin phenol reagent. Journal Biological Chemistry, 193, 265 275.
20. Markaida, U., Rosenthal, J.J.C. Gilly, W.F. (2005). Tagging studies on the jumbo squid (Dosidicus gigas) in the Gulf of California, Mexico. Fishery Bulletin, 103, 219 226.
21. Morales, J., Montero, P. Moral, A. (2000). Isolation and partial characterization of two types of muscle collagen in some cephalopods. Journal Agriculture and Food Chemistry, 48, 2142 2148.
22. Ramírez, J.A., Martín-Polo, M.O. Bandman, E. (2000). Fish myosin aggregation as affected by freezing and initial physical state. Journal of Food Science, 65, 556 560.
23. Suzuki, T. (1981). Kamaboko (fish cake). In : Fish and Krill Protein (edited by T. Suzuki). Pp. 62 191. London : Applied Science Publishers Ltd.
24. Swift, C., Lockett, E. Fryar, C. (1961). Committed meat emulsions and the capacity of meats for emulsifying fat. Food Technology, 15, 468 473.
25. Ueng, Y.E. Chow, C.J. (1998). Textural and histological changes of different squid mantle muscle during frozen storage. Journal Agriculture and Food Chemistry, 46, 4728 4733.
26. Wilde, P.J. Clark, D.C. (1996). Foam formation and stability. In : Methods of Testing Protein Functionality (edited by G.M. Hall). Pp. 110 152. London : Blackie Academic & Professional.