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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 · 10 5 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.

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To compare beef from Northwestern Mexico (NMEX) and that imported from the United States in physical-chemical (PC) and sensory traits, samples of ribeye (m. Longissimus dorsi thoracis, LDT) and knuckle (m. Vastus lateralis, VL) of Mexican (64 LDT; 51 VL) and U.S. (28 LDT; 25 VL) origin were purchased randomly from select retail stores located in 3 cities of NMEX. PC evaluation measured contents of moisture, fat and cholesterol, Warner-Bratzler shear force (WBSF), pH, CIE L*, a*, and b*, cooking loss, and normalized fatty acid profile (FAP). Trained panelists evaluated raw and cooked samples for 2 and 6 different organoleptic traits, respectively. Mexican and U.S.-imported LDT steaks did not differ (P>0.05) in PC traits. VL samples differed in L*, b*, hue*, WBSF, and fat content by country of origin (COO). The WBSF for cooked VL samples from the United States was lower (P < 0.05) and fat content was greater (P<0.05) than those for NMEX steaks. The FAP varied between muscles; Mexican LDT had a higher content of C18:0, while VL from the United States had a higher proportion of polyunsaturated fatty acids (PUFA) and a higher PUFA/Saturated ratio (P<0.05). Although sensory traits tended to be rated higher for Mexican LDT and VL steaks, no statistical differences with U.S.-imported samples were detected (P > 0.05). Results indicated that domestic and U.S. retail steaks sold in the NMEX are similar in eating quality and PC, whereas differences observed in FAP deserve further attention from a nutritional standpoint.

This study aimed to evaluate the effect of a natural antimicrobial agent (Pronat) on selected quality indicators during the shelf life of vacuum-packed frankfurters made from jumbo squid (Dosidicus gigas) muscle. Frankfurters with and without Pronat (0.1%) were vacuum-packed and stored at 2-4C for up to 28 days. The physicochemical parameters (water loss, pH, thiobarbituric acid value, peroxide value, moisture, texture [texture profile analysis and sharing force], folding test performance, water-holding capacity [WHC], drip loss and color) as well as the microbial counts (total aerobic and anaerobic count, total and fecal coliform) of the samples were assessed. The samples with Pronat were physicochemically stable and in good microbiological condition up to 21 days compared with the control. The main changes were attributed to color, WHC and drip loss. The Pronat concentration used in squid frankfurters greatly improved their microbiological shelf life but did not considerably improve the physicochemical quality indicators assessed in the present study.