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Jumbo squid (Dosidicus gigas) mantle muscle gelled-emulsified type product: formulation, processing and physicochemical characteristics

Félix-Armenta, Aníbal, Ramirez-Suarez, Juan C., Pacheco-Aguilar, Ramón, Díaz-Cinco, Martha E., Cumplido-Barbeitia, Germán, Carvallo-Ruiz, Gisela
International journal of food science & technology 2009 v.44 no.8 pp. 1517-1524
cohesion, color, microbial growth, muscles, peroxide value, physicochemical properties, product development, sensory properties, squid, texture, thiobarbituric acid-reactive substances, water holding capacity, Gulf of California
Jumbo squid (Dosidicus gigas), an abundant species in the Gulf of California, can have a great potential for production of gelled-emulsified type products. Thus, formulation, processing and physicochemical characteristics of frankfurter-type product from jumbo squid mantle muscle (JSF) was achieved. JSF were vacuum-packed and stored at 2-4 °C. Samples were analysed for physicochemical (colour, texture, TBARS, peroxide value, folding test, pH, and water content and holding capacity) and microbial changes at regular intervals during storage for up to 27 days. The sensory quality of the product was also evaluated. Shear force, cohesiveness and colour (hue angle and total colour difference) were the most affected (P < 0.05) parameters at day 27, changes most probably because of microbial growth as total aerobic counts increased to >2.7 x 10⁵ CFU g⁻¹ (day 21). Product showed acceptability. Results suggest a stable gelled-emulsified type product can be developed from jumbo squid mantle muscle opening a range of possibilities for product development.