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Functional and Thermal Gelation Properties of Squid Mantle Proteins Affected by Chilled and Frozen Storage
Author(s) -
GómezGuillén M.C.,
MartínezAlvarez O.,
Montero P.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07002.x
Subject(s) - loligo , chemistry , squid , proteolysis , drop (telecommunication) , food science , chromatography , biochemistry , biology , enzyme , ecology , telecommunications , computer science
Fresh squid ( Loligo vulgaris ) mantles that underwent chilled and frozen storage were studied for their ability to form thermal gels as well as the effects of changes to the functional and chemical properties of the muscle proteins during storage. Assays of protein extractability in 5% NaCl, apparent viscosity, autolytic activity, and SDS‐PAGE (of the soluble fraction) were carried out periodically. After 4 d of chilled storage, there was a significant drop in protein functionality that negatively affected the thermal gelation profile. The rate of proteolysis remained very high throughout frozen storage, however functional properties and thermal behavior remained very stable.