Proximal composition and functional properties of lyophilizated surimi of Dosidicus gigas “jumbo squid”

• Autores: Solari-Godiño, Armando, Córdova-Ramos, Javier S., Pilco-Quesada, Silvia, Cerrón-Mallqui, Luz M., Albrecht-Ruiz, Miguel, Sánchez Hernández, Jorge
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Universidad Nacional de Trujillo
• Repositorio: Revista UNITRU - Scientia Agropecuaria
• Lenguaje: español
• OAI Identifier: oai:ojs.revistas.unitru.edu.pe:article/1342
• Enlace del recurso: http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1342
• Nivel de acceso: acceso abierto
• Materia: surimi; calamari gigante; Dosidicus gigas; propiedades funcionales proteicas; jumbo squid; protein functional properties

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.