| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1187919 | Food Chemistry | 2008 | 6 Pages |
Physicochemical and functional changes of jumbo squid (Dosidicus gigas) mantle muscle stored in ice for 15 days were evaluated. Proximate analysis, pH, protein solubility (PS) and SDS-PAGE profile changes were monitored for muscle proteins, while texture profile analysis (TPA) (gel strength, elasticity and cohesiveness), water holding capacity (WHC) and colour changes were monitored for gels produced from this muscle. Fresh muscle chemical composition varied according to fishing season and/or physiological status presented by specimens. pH and PS were stable (p ⩾ 0.05) throughout the study with a slight tendency to decrease towards the end of study. SDS-PAGE revealed no drastic changes in proteins influencing gelation (i.e., myosin). TPA and WHC of gels decreased towards the end of experiment; however, due to sampling variability, no significant differences (p ⩾ 0.05) were found over storage time. Changes in gel colour were observed with hue angle decreasing towards yellow hues. Improved post-capture management of mantle muscle preserved its integrity and functionality for up to two weeks.
