Jumbo squid (Dosidicus gigas) myofibrillar protein concentrate for edible packaging films and storage stability

Blanco-Pascual, N.; Fernández-Martı́n, F.; Montero, P.

doi:10.1016/j.lwt.2013.10.025

Cited by 30 publications

(27 citation statements)

References 27 publications

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“…3 and 5). With regard to the C film, both hue and chroma remained stable, revealing the absence of yellowing, in contrast to other muscle protein films such as those from round scad, tilapia, or giant squid (Artharn et al, 2007;Blanco-Pascual, Fernandez-Martin, & Montero, 2014;Tongnuanchan, Benjakul, & Prodpran, 2011).…”

Section: Film Stabilitymentioning

confidence: 85%

Development, properties, and stability of antioxidant shrimp muscle protein films incorporating carotenoid-containing extracts from food by-products

Gómez-Estaca

Calvo

Sánchez-Faure

et al. 2015

LWT - Food Science and Technology

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Section: Film Stabilitymentioning

confidence: 85%

Development, properties, and stability of antioxidant shrimp muscle protein films incorporating carotenoid-containing extracts from food by-products

Gómez-Estaca

Calvo

Sánchez-Faure

et al. 2015

LWT - Food Science and Technology

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“…Frozen squid is the main raw material for the production of various types of squid products (Blanco-Pascual et al, 2014;Ramirez-Suarez et al, 2017). During the freezing, frozen storage and thawing process, the jumbo squid can be damaged by the protein oxidation and the chemical, physical and microbiological changes.…”

Section: Introductionmentioning

confidence: 99%

Effects of hydroxyl radical induced oxidation on water holding capacity and protein structure of jumbo squid (Dosidicus gigas) mantle

Zhu

Hai-zhen

et al. 2019

Int J of Food Sci Tech

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Summary Protein oxidation is considered as an important issue in food preservation process. In the present study, the potential influence of protein oxidation on water holding capacity and protein structure of jumbo squid (Dosidicus gigas) mantle was investigated. After the hydroxyl radical oxidation, it was found that the carbonyl, surface hydrophobicity and dityrosine content of myofibrillar protein significantly increased (P < 0.05), while the content of total sulphydryl decreased significantly (P < 0.01). Meanwhile, the fluorescence intensity of squid was weakened, and the maximum absorption peak of fluorescence red shift as the H2O2 concentration increased. The sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE) showed that not only the protein cross‐linking but also degradation could have occurred. The content of α‐helix decreased, the content of β‐sheet, β‐turn and the unordered structures increased after oxidation. In addition, oxidation resulted in a decrease in water holding capacity. Taken together, oxidation resulted in the damage of the myofibrillar structure, the increase in muscle loss rate and the decrease in water holding capacity.

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“…Bioplastics or edible films are commonly produced using proteins (Blanco-Pascual et al 2014;Chang and Nickerson 2014;Hammann and Schmid 2014;Gofferje et al 2014), lipids (Chiumarelli and Hubinger 2014), polysaccharides (Antoniou et al 2014;Jost et al 2014;Pan et al 2014a), or mixed composite blends (Kowalczyk and Baraniak 2014;Marquez et al 2014;Pan et al 2014b;Winkler et al 2015). In general, polysaccharides and proteins provide mechanical stability and good gas barrier properties, while fats are used to minimize water transmission (Pavlath and Orts 2009).…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Carpiné

Dagostin

Bertan³

et al. 2015

Food Bioprocess Technol

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Emulsion-based edible films made of soy protein isolate (SPI), virgin coconut oil (VCO), and soy lecithin (SL) and plasticized with glycerol were prepared using the casting method. The effect of VCO and SL concentrations in SPI films and their in-between interaction were studied through the evaluation of physical (moisture and opacity), mechanical (elongation and tensile strength), water vapor permeability, and thermal properties. The response surface methodology was used to identify the most significant factors in the properties studied. The applicability of SPI emulsion-based films was evaluated as a package for olive oil to be used in small portions. The oxidative stability of the packaged olive oil was monitored by peroxide analyses during 28 days. The incorporation of VCO and SL decreased the moisture content and increased the elongation of the SPI emulsion-based films when compared to the SPI film without these components (control). The opacity of the films increased with the addition of VCO into the protein-based films, but not with the addition of SL or a combination of both constituents. By the other hand, the water vapor permeability was not improved by the incorporation of VCO, SL, or a combination of both. The peroxide value of the olive oil stored in SPI emulsion-based film sachets increased rapidly during the seven first days of storage. After this period, the peroxides increased relatively slow up to 28 days of storage. The peroxide values of the packaged olive oil did not reach the maximum limit recommended by the Codex Alimentarius. Based on these results, this work may be useful for the technological enhancement of emulsion-based films or for food packaging applications.

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Jumbo squid (Dosidicus gigas) myofibrillar protein concentrate for edible packaging films and storage stability

Cited by 30 publications

References 27 publications

Development, properties, and stability of antioxidant shrimp muscle protein films incorporating carotenoid-containing extracts from food by-products

Development, properties, and stability of antioxidant shrimp muscle protein films incorporating carotenoid-containing extracts from food by-products

Effects of hydroxyl radical induced oxidation on water holding capacity and protein structure of jumbo squid (Dosidicus gigas) mantle

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

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