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

Abstract

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.

Microbiological and Physicochemical Quality Changes in Frankfurters Made from Jumbo Squid (Dosidicus gigas) Mantle Muscle in the Presence and Absence of a Natural Antimicrobial Agent

“…The pH values of the Pronat-treated and the control squid sausages decreased (P < 0.05) by 0.2 unit (Fig. 5) similar to the previous reports (Felix-Armenta et al 2009). Texture is an important attribute for sensorial acceptance.…”

“…The shear force of the jumbo squid frankfurters increased slightly for the control sausages and the Pronat-treated sausages, but there was no difference between the two groups (P > 0.05). In contrast, Felix-Armenta et al (2009) found that shear force in jumbo squid frankfurters was the parameter that was most affected by the storage condition, decreasing (P < 0.05) toward the end of the study. The difference could be attributed to the biological and physicochemical characteristics of the squid muscle used for each study.…”

“…Frankfurters made from jumbo squid are a novel example of a valued-added product with excellent physicochemical characteristics and storage stability; however, microbial growth has been clever in limiting their shelf life (Felix-Armenta et al 2009). …”

“…Vacuum packaging (VP) is a preservation technique used successfully in a variety of seafood products (Felix-Armenta et al 2009). The objective of VP is to delay microbial spoilage by restricting spoilage microorganism as well as nonmicrobial deterioration (Davies 2003).…”

Effect of Thermal Microbial Inactivation and Washing on Quality Properties of Fish Sausage During Cold Storage (4°C)

“…This could have resulted from stable moisture content during the trial period. Similar results for texture stability over time have been obtained by Armenta et al (2009). Therefore, although microbial thermal inactivation was performed in this work, results of texture analysis revealed suitable quality of pasteurized fish sausages.…”