Seasonal effects on proximal composition of male and female giant squid (<i>Dosidicus gigas</i>) and its rheological properties of surimi

Albrecht-Ruiz, Miguel; Yupanqui-Galindo, Gladys; Solari-Godiño, Armando; Pariona-Velarde, Daniel

doi:10.1080/23311932.2017.1308621

Cited by 2 publications

(2 citation statements)

References 15 publications

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“…Con respecto al contenido de agua y de proteina en el producto fresco Albrecht y col 14 encontraron entre 81 y 85,5 % de agua y de 11 a 15 % de proteinas , valores que dependían de la estacionalidad de la captura .…”

Section: Discussionunclassified

Procesamiento y evaluación química y tecnológico nutricional de producto precocido a base de pota (Dosidicus gigas)

Benavides

Carlos

et al. 2018

Ciencia e investigación

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La pota (Dosidicus gigas), es un molusco cefalópodo, fuente de proteínas de alta calidad que al presente está subexplotado1. El objetivo fue desarrollar la metodología para la elaboración de un producto pre-cocido de pota, evaluar la digestibilidad de las proteínas y la vida útil de producto. Metodología: En un diseño es de tipo descriptivo y experimental se realizò el estudio tecnológico nutricional. Dos muestras de pota cada una constituida por 5 kg del manto, adquiridas en el Terminal Pesquero del Callao, fueron procesadas y analizadas independientemente. El flujo del proceso comprendió: desinfección, trozado, lavado, estabilización, cortado en tiras, cocción por inmersión en aceite vegetal, envasado y almacenado. El análisis físico químico, mediante técnicas de la AOAC; los minerales empleando espectrofotómetro de absorción atómica GBC Avanta con horno de grafito. La digestibilidad por método enzimático. El análisis sensorial, por método descriptivo. El análisis microbiológico, según criterios nacionales e internacionales. Los resultados (%) más relevantes en muestra fresca y en el producto pre-cocido fueron: agua, 80,2g y 42,9g; proteínas 16g y 43,0g; digestibilidad de la proteína, 87 y 89% respectivamente. Plomo y cadmio no detectables. Según atributos de sabor y olor, entre el 51 y 76% del panel evaluador categorizó al producto pre-cocido como “agradable”. La vida útil fue de 30 días. El análisis microbiológico: Mesófilos aerobios; 2 x 10 ufc/g; E. coli ausente; Stafilococos aureus, ausente; Salmonella sp en 25 g., ausente. Las características del producto pre-cocido a base de pota evidencian el potencial tecnológico nutricional de la pota por conservar la calidad de las proteínas y ser aceptable e inocuo.

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Section: Discussionunclassified

Procesamiento y evaluación química y tecnológico nutricional de producto precocido a base de pota (Dosidicus gigas)

Benavides

Carlos

et al. 2018

Ciencia e investigación

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“…A common approach to investigate whether a food printing material is suitable for extrusion‐based 3D printing is to assess the rheological properties of materials to estimate their printing performance and self‐supporting abilities (Jiang et al., 2019). Surimi is a viscous gel system and its rheological properties are affected by various factors including additives, processing, and raw material (Albrecht‐Ruiz et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Regulatory mechanisms governing collagen peptides and their 3D printing application for frozen surimi

Shi

Yuan

et al. 2022

Journal of Food Science

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Myofibrillar proteins (MPs) are important to the gel formation that occurs in frozen surimi. Importantly, their unique gel‐forming ability indicates that surimi may be a promising material for use in 3D printing. The objective of the present study was to investigate the effects of collagen peptides on the cryoprotection of MPs during freeze–thaw (FT) cycles and the subsequent printability of surimi. The results showed that the collagen peptide had both protective and destructive actions during the tested FT cycles. The addition of 1.0% collagen peptide provided significant cryoprotection to the MPs. This addition effectively maintained the structural stability of MPs while also weakening FT effects on bound water and its mobility. We also assessed the rheological and 3D‐printing characteristics of surimi with 1.0% collagen peptide. The rheological results indicated that the surimi with collagen peptides had better characteristics, including shear‐thinning behavior, better recovery, and improved mechanical properties. Combined with the actual printing effect, materials with good shear‐thinning behavior, high apparent viscosity, and high recovery might be more suitable for 3D printing. Moreover, the high G′ contributed to good structural maintenance after printing. Collectively, these results indicated that collagen peptide may serve as a new, low‐sugar cryoprotectant for use in surimi. Moreover, that its use would result in a healthier system that has increased stability, precision, and formability with applications in extrusion‐based 3D printing. The results of this study provide theoretical reference for the development of new surimi materials with freezing stability and good 3D printing performance. Practical Application This study confirmed the protective action of 1.0% collagen peptides for surimi and the contribution of it to well printing precision and structure maintenance for 3D printing, providing a firm foundation for the use of collagen peptide as a low‐sugar cryoprotectant and developed a new type of surimi as a food material for 3D printing.

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Seasonal effects on proximal composition of male and female giant squid (Dosidicus gigas) and its rheological properties of surimi

Cited by 2 publications

References 15 publications

Procesamiento y evaluación química y tecnológico nutricional de producto precocido a base de pota (Dosidicus gigas)

Procesamiento y evaluación química y tecnológico nutricional de producto precocido a base de pota (Dosidicus gigas)

Regulatory mechanisms governing collagen peptides and their 3D printing application for frozen surimi

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