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


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.


surimi; jumbo squid; Dosidicus gigas; protein functional properties


AOAC. 2000. Official methods of analysis of the association of official analytical chemists (17th ed.). DC: Washington. EEUU.

Berghout, J.; Boom, R.; Van der Goot, A. 2015. Understanding the differences in gelling properties between lupin proteins isolate and soy protein isolate. Food Hydrocolloids 43: 465-472.

Binsi, P.; Nayak, N.; Sarkar, P.; Jeyakumari, A.; Muhamed Ashraf, P.; Ninan, G.; Ravishankar, C. 2017. Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics. Food Chemistry 219: 158–168.

Campo-Deaño, L.; Tovar, C.; Pombo, M.; Solas, M.; Borderías, A. 2009. Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added. Journal of Food Engineering 94(1): 26–33.

Campo-Deaño, L.; Tovar, C.; Borderías, J. 2010. Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods. Journal of Food Engineering 97(4): 457–464.

de la Fuente-Betancourt, G.; García-Carreño, F.; Navarrete del Toro, M.; Pacheco-Aguilar, R.; Córdova-Murueta, J. 2008. Effect of storage at 0 °C on mantle proteins and functional properties of jumbo squid. International Journal Food Science and Technology 43: 1263-1270.

Galla, N.; Pamidighantam, P.; Akula, S.; Karakala, B. 2012. Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita. Food Chemistry 135(3): 1479–1484.

Ghribi, A.; Gafsi, I.; Blecker, C.; Danthine, S.; Attia, H.; Besbes, S. 2015. Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates. Journal of Food Engineering 165: 179–188.

Huda, N.; Abdullah, A.; Salam, A. 2001. Functional properties of surimi powder from three marine fish. Journal of Food Science and Technology 36: 401-406.

Intarasirisawat, R.; Benjakul, S.; Vissessanguan, W.; Maqsood, S.; Osako, K. 2015. Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation. European Journal of Lipid Science and Technology 117(5): 646–656.

Jeyakumari, A.; Kothari, D.; Venkateshwarlu, G. 2014. Microencapsulation of fish oil-milk based emulsion by spray drying: Impact on Oxidative Stability. Fishery Technology 51(1): 31–37.

Jiménez-Martín, E.; Gharsallaoui, A.; Pérez-Palacios, T.; Carrascal, J.; Rojas, T. 2015. Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions. Food and Bioproducts Processing 96: 52–64.

Konno, K.; Young-ie, C.; Yoshioka, T.; Shinho, P.; Seki, N. 2003. Thermal denaturation and autolysis profile of myofibrillar proteins of mantle muscle of jumbo squid Dosidicus gigas. Fisheries Science 69: 204–209.

Leyva-Mayorga, M.; Ramírez, J.; Martín-Polo, M.; Hernández, H.; Vázquez, M. 2002. Empleo de su surimi liofilizado en emulsiones cárnicas con bajo contenido de grasa. Ciencia Tecnológica Alimentaria 3(5): 288-294.

Li, J.; Xiong, S.; Wang, F.; Regenstein, J.; Liu, R. 2015. Optimization of microencapsulation of fish oil with gum arabic/casein/beta-cyclodextrin mixtures by spray drying. Journal of Food Science 80(7): 1445–1452.

Miller, R.; Groninger, H. 1976. Functional properties of enzyme modified acylated fish protein derivates. Journal of Food Science 41: 268-272.

Montejano, J.; Morales, O.; Díaz, S. 1994. Rheology of gels of freeze-dried surimi of trout (Cyanoscion nothus) and tilapia (Oreochromis niloticus). Revista Española de Ciencia y Tecnología de Alimentos. 34: 165-167.

Moreno, H.; Herranz, B.; Pérez-Mateos, M.; Sánchez-Alonso, I.; Borderías, J. 2016. New Alternatives in Seafood Restructured Products. Critical Reviews in Food Science and Nutrition 56(2): 237-248.

Ramírez, J. A.; Uresti, R. M.; Velázquez, G.; Vázquez, M. 2011. Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A Review. Food Hydrocolloids 25: 1842–1852.

Sánchez-Alonso, I.; Careche, M.; Borderías, A. J. 2007. Method for producing a functional protein concentrate from giant squid (Dosidicus gigas) muscle. Food Chemistry 100: 48–54.

Shahidi, F.; Xiao-Qing, H.; Synowiecki, J. 1995. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chemistry 53: 285–293.

Taheri, A.; Anvar, S.; Ahari, H.; Fogliano, V. 2013. Comparison the functional properties of protein hydrolysates from poultry byproducts and rainbow trout (Oncorhynchus mykiss) viscera. Iranian Journal of Fisheries Sciences 12(1): 154-169.

Wahl, V.; Khinast, J.; Paudel, A. 2016. Lyophilized Protein Powders: A Review of Analytical Tools for Root Cause Analysis of Lot-to-Lot Variability. Trends in Analytical Chemistry 82: 468–491.

Yang, Y.; Anvari, M.; Pan, C.; Chung, D. 2012. Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions. Food Chemistry 135(2): 555–561.

Zhou, A.; Benjakul, S.; Pan, K.; Gong, J.; Liu, X. 2006. Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage. Food Chemistry 96: 96–103.

Received November 13, 2015.

Accepted March 19, 2017.

Corresponding author: (J.S. Córdova-Ramos).



  • There are currently no refbacks.

Licencia de Creative Commons Scientia Agropecuaria by Universidad Nacional de Trujillo is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.