English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Giant squid (Dosidicus gigas) is one of the most abundant and large squid species found in the pelagic zone of the eastern Pacific, from Chile to the Dregon coasts (Nigmatullin et al., 2008). The commercial appeal of this species lies in its great abundance, low cost, and high yield, because a yield of 75% can be obtained after evisceration; also its low fat content as well as the tasteless and whiteness of its meat make it attractive commercially (Encinas-Arzate et al., 2014). These characteristics are currently being exploited in our region, mainly by the industry dedicated to the exploitation of squid, which is an attractive species for the elaboration of Protein Concentrates (PC). PC can be used for the elaboration of gelled products, where the setting could play a fundamental role in the characteristics and quality of the gel obtained.

Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle