Physicochemical and functional changes in jumbo squid (Dosidicus gigas) mantle muscle during ice storage

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 586-591

  Ramirez Suarez, Juan C ^a   Ibarra León, Luís Rene ^a   Pacheco Aguilar, Ramón ^a   Lugo Sánchez, Ma Elena ^a   García Sánchez, Guillermina ^a   Carvallo Ruiz, Gisela ^a  

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

Author keywords

Cold storage; Electrophoresis; Jumbo squid mantle muscle; Physicochemical characteristics; Rheology

Indexed keywords

ICE; MUSCLE PROTEIN; MYOSIN;

ANIMAL TISSUE; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FOOD STORAGE; GELATION; MUSCLE; NONHUMAN; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; SQUID;

DOSIDICUS GIGAS;

EID: 46049086740     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.024     Document Type: Article

References (33)

1. Abugoch J.L., Guarda A., Pérez L.M., and Paredes M.P. Determinación de la composición químico proximal de calamar (Dosidicus gigas) y desarrollo de productos tipo gel. Archivos Latinoamericanos de Nutrición 49 2 (1999) 156-161
2. Ando M., Ando M., Tsukamasa Y., Makinodan Y., and Miyoshi 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. Ayensa M.G., Montero M.P., Borderías A.J., and Hurtado J.L. Influence of some protease inhibitors on gelation of squid muscle. Journal of Food Science 67 5 (2002) 1636-1641
4. Caddy J.F. Advances in assessment of world cephalopod resources. FAO Fisheries Technical Paper 231 (1983) 306-340
5. Cortés-Ruiz, J. A. (2007). Obtención de un concentrado proteico funcional a partir de calamar gigante (Dosidicus gigas) y estudio fisicoquímico y estructural de las proteínas recuperadas. PhD. thesis in process. A.C. Hermosillo, México: Centro de Investigación en Alimentación y Desarrollo.
6. Cheng C.S., Hamann D.D., and Webb N.B. Effects of species and storage time on minced fish gel texture. Journal of Food Science 44 (1979) 1087-1092
7. Dublán-García O., Cruz-Camarillo R., Guerrero-Legarreta I., and Ponce-Alquicira E. Effect of refrigerated storage on proteolytic activity and physicochemical and microstructural properties of giant squid (Dosidcus gigas) mantle muscle. Journal of Muscle Foods 17 3 (2006) 291-310
8. Ezquerra-Brauer J.M., Haard N.F., Ramírez-Olivas R., Olivas-Burrola H., and Velázquez-Sánchez C.J. Influence of harvest season on the proteolytic activity of hepatopancreas and mantle tissues from jumbo squid (Dosidicus gigas). Journal of Food Biochemistry 26 (2002) 459-475
9. Gómez-Guillén C., Solas T., Borderías J., and Montero P. Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, ι-carragenan and egg white. Z Lebensm Unters Forsh 202 (1996) 221-227
10. Goméz-Guillén M.C., and Montero P. Improving of giant squid (Dosidicus gigas) muscle gelation by using gelling ingredients. Z Lebensm Unters Forsch A 204 (1997) 379-384
11. Gómez-Guillén M.C., Montero P., Solas M.T., and Borderías A.J. Thermally induced aggregation of giant squid (Dosidicus gigas) mantle proteins: Physicochemical contribution of added ingredients. Journal of Agricultural and Food Chemistry 46 9 (1998) 3440-3446
12. Gómez-Guillén M.C., Martinez-Alvarez O., and Montero P. Functional and thermal gelation properties of squid mantle proteins affected by chilled and frozen storage. Journal of Food Science 68 6 (2003) 1962-1967
13. Gornall A.G., Bardawill C.J., and David M.M. Determination of serum proteins by means of the biuret reaction. Journal of Biological Chemistry 177 (1949) 751-766
14. Grajeda-Rodriguez, M. (2007). A fisherman′s personal communication.
15. Haard N.F. Control of chemical composition and food quality attributes of cultured fish. Food Research International 25 (1992) 289-307
16. Hsu K.C., and Ko W.C. Effect of hydrostatic pressure on aggregation and viscoelastic properties of tilapia (Orechormis niloticus) myosin. Journal of Food Science 66 8 (2001) 1158-1162
17. Konno K., Young-Je C., Yoshioka T., Shinho P., and Seki N. Thermal denaturation and autolysis profiles of myofibrillar proteins of mantle muscle of jumbo squid Docidicus gigas. Fisheries Science 69 (2003) 204-209
18. Laemmli U.K. Most commonly uses discontinuous buffer system for SDS electrophoresis. Nature 227 (1970) 680-686
19. Markaida U. El calamar gigante del Golfo de California. ECOfronteras 25 (2005) 21-24
20. Markaida U., and Sosa-Nishizaki O. Reproductive biology of jumbo squid Dosidicus gigas in the Gulf of California, 1995-1997. Fisheries Research 54 1 (2001) 63-82
21. Massa A.E., Paredi M.E., and Crupkin N.M. A chemical assessment of freshness in stored adductor muscle from scallops. Brazilian Journal of Chemical Engineering 20 2 (2003) 147-152
22. Minolta Corp. (1990). Precise colour communication. Osaka, Japan.
23. Moran-Palacio, E. F. (2002). Comportamiento bioquímico postmortem del calamar gigante (Dosidicus gigas) almacenado en hielo y su relación con parámetros de calidad. Master thesis. A.C. Hermosillo, Sonora, Mexico: Centro de Investigación en Alimentación y Desarrollo.
24. Nigmatullin C.M., Nesis K.N., and Arkhipkin A.I. A review of the biology of the jumbo squid Dosidicus gigas (Cephalopoda: Ommastrephidae). Fisheries Research 54 (2001) 9-19
25. Ofstad R., Kidman S., Myklebust R., Olsen R.L., and Hermansson A.M. Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature. Lebensmittel-Wissenschaft und Technologie 28 3 (1995) 329-339
26. Park S., Cho S., Yoshioka T., Kimura M., Nozawa H., and Seki N. Influence of endogenous porteases and transglutaminase on thermal gelation of salted squid muscle paste. Journal of Food Science 68 8 (2003) 2473-2478
27. Pérez-Mateos M., Montero P., and Gómez-Guillén M.C. Addition of microbial transglutaminase and protease inhibitors to improve gel properties of frozen squid muscle. European Food Research and Technology 214 (2002) 377-381
28. Ramírez-Olivas, R. (2000). Actividad proteolítica y su relación con los cambios en textura del manto de calamar gigante (Dosidicus gigas). Master thesis. Hermosillo, Sonora, Mexico: Universidad de Sonora.
29. Ramírez-Olivas R., Rouzaud-Sánchez O., Haard N.F., Pacheco-Aguilar R., and Ezquerra-Brauer J.M. Changes in firmness and thermal behavior of ice-stored muscle of jumbo squid (Dosidicus gigas). European Food Research and Technology 219 (2004) 312-315
30. Ramirez-Suarez J.C., Addo K., and Xiong Y.L. Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase. Food Research International 38 (2005) 1143-1149
31. Slabyj B.M., Ramsdell G.E., and True R.H. Quality of squid, Illex illecebrosus, mantles canned in oil. Marine Fisheries Review 43 (1981) 17-21
32. Wang B., and Xiong Y.L. Evidence of proteolytic activity and its effect on gelation of myofibrillar protein concentrate form bovine cardiac muscle. Journal of Agricultural and Food Chemistry 46 (1998) 3054-3059
33. Woyewoda, A. D., Shaw, S. J., Ke, P. J., & Burns, B. G. (1986). Canadian Technical Report of Fisheries and Aquatic Sciences No. 1448.