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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| Formato: | Artículo |
| Lenguaje: | inglés |
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2017
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| _version_ | 1881508844565168128 |
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| author | Solari-Godiño, Armando Córdova‐Ramos, Javier S. Pilco Quesada, Silvia Cerrón-Mallqui, Luz M. Albrecht-Ruíz, Miguel Sánchez Hernández, Jorge |
| author_browse | Albrecht-Ruíz, Miguel Cerrón-Mallqui, Luz M. Córdova‐Ramos, Javier S. Pilco Quesada, Silvia Solari-Godiño, Armando Sánchez Hernández, Jorge |
| author_facet | Solari-Godiño, Armando Córdova‐Ramos, Javier S. Pilco Quesada, Silvia Cerrón-Mallqui, Luz M. Albrecht-Ruíz, Miguel Sánchez Hernández, Jorge |
| author_sort | Solari-Godiño, Armando |
| collection | Producción científica |
| description | 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. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/1207 |
| institution | UPeU |
| language | English |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/12072026-11-02T21:24:28ZComposición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante”Solari-Godiño, ArmandoCórdova‐Ramos, Javier S.Pilco Quesada, SilviaCerrón-Mallqui, Luz M.Albrecht-Ruíz, MiguelSánchez Hernández, JorgeLife Sciences Agricultural and Biological Sciences Food Science Polysaccharides Composition and ApplicationsThe 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.Articlehttps://doaj.org/article/54401d2756e64a828ee24fb33ce624ddhttps://hdl.handle.net/20.500.15037/1207W4310519635enDialnet (Universidad de la Rioja)2017-01-012026-06-13T09:50:04Z2026-06-13T09:50:04Z |
| spellingShingle | Life Sciences Agricultural and Biological Sciences Food Science Polysaccharides Composition and Applications Solari-Godiño, Armando Córdova‐Ramos, Javier S. Pilco Quesada, Silvia Cerrón-Mallqui, Luz M. Albrecht-Ruíz, Miguel Sánchez Hernández, Jorge Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante” |
| title | Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante” |
| title_full | Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante” |
| title_fullStr | Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante” |
| title_full_unstemmed | Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante” |
| title_short | Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante” |
| title_sort | composicion proximal y propiedades funcionales del surimi liofilizado de dosidicus gigas calamar gigante |
| topic | Life Sciences Agricultural and Biological Sciences Food Science Polysaccharides Composition and Applications |
| topic_facet | Life Sciences Agricultural and Biological Sciences Food Science Polysaccharides Composition and Applications |
| url | https://doaj.org/article/54401d2756e64a828ee24fb33ce624dd https://hdl.handle.net/20.500.15037/1207 |
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