Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante”
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 p...
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| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | Ver en el sistema de origen Enlace permanente (DOI o Handle) |
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| Sumario: | 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. |
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