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Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante”
Author(s)
Solari-Godiño, Armando
Córdova‐Ramos, Javier S.
Cerrón-Mallqui, Luz M.
Albrecht-Ruíz, Miguel
Sánchez Hernández, Jorge
Date Issued
1 de enero de 2017
Type
Article
Series/Report No.
Dialnet (Universidad de la Rioja)
Abstract
The purpose of the research was to determinate proximal composition and functional properties of the giant squid freeze-dried surimi (Dosidicus gigas). Surimi elaborated from giant squid and it lyophilized until obtaining surimi powder to evaluate its characteristics and functional properties. The protein content was 58.7% and carbohydrate 30.5%. Protein solubility in water and salt (3%) were 21.1% and 40.6% respectively, these values being higher than surimi powder of commercial species. The gelling capacity was 2.4% and the emulsifying capacity was 79.9% at a concentration of 1.0%. The color on the Hunter scale was L*: 91.5; a*: 0.5; b*: 7.0. Giant squid powder surimi considered as a functional protein powder due to its percentage protein content, and had good technological characteristics and great potential in the food industry.
Keywords