Proximal composition and functional properties of lyophilizated surimi of Dosidicus gigas “jumbo squid”

Armando Solari-Godiño, Javier S. Córdova-Ramos, Silvia Pilco-Quesada, Luz M. Cerrón-Mallqui, Miguel Albrecht-Ruiz, Jorge Sánchez Hernández

Abstract


The purpose of the research was to determinate proximal composition and functional properties of the giant squid freeze-dried surimi (Dosidicus gigas). Surimi elaborated from giant squid and it lyophilized until obtaining surimi powder to evaluate its characteristics and functional properties. The protein content was 58.7% and carbohydrate 30.5%. Protein solubility in water and salt (3%) were 21.1% and 40.6% respectively, these values being higher than surimi powder of commercial species. The gelling capacity was 2.4% and the emulsifying capacity was 79.9% at a concentration of 1.0%. The color on the Hunter scale was L*: 91.5; a*: 0.5; b*: 7.0. Giant squid powder surimi considered as a functional protein powder due to its percentage protein content, and had good technological characteristics and great potential in the food industry.

Keywords


surimi; jumbo squid; Dosidicus gigas; protein functional properties

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Received November 13, 2015.

Accepted March 19, 2017.

Corresponding author: jcordovar1@unmsm.edu.pe (J.S. Córdova-Ramos).




DOI: http://dx.doi.org/10.17268/sci.agropecu.2017.01.05

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