IMPROVEMENT OF GIANT-SQUID (DOSIDICUS-GIGAS) MUSCLE GELATION BY USINGGELLING INGREDIENTS

Authors
GOMEZGUILLEN MC MONTERO P
Citation
Mc. Gomezguillen et P. Montero, IMPROVEMENT OF GIANT-SQUID (DOSIDICUS-GIGAS) MUSCLE GELATION BY USINGGELLING INGREDIENTS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(5), 1997, pp. 379-384
Citations number
38
Categorie Soggetti
Food Science & Tenology
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY → ACNP
ISSN journal
14314630
Volume
204
Issue
5
Year of publication
1997
Pages
379 - 384
Database
ISI
SICI code
1431-4630(1997)204:5<379:IOG(MG>2.0.ZU;2-L
Abstract
Muscle of the giant squid (Dosidicus gigas) has a very poor gel-formin g capacity and, therefore, gelation-enhancing ingredients are essentia l for the production of a gel of acceptable quality. Some synergy betw een such ingredients was found, mainly when one or two hydrocolloids ( i-carrageenan or i-carrageenan and starch) were added along with a non -muscle protein (egg-white, soy protein, casein or gluten). The strong est gels were found to be those made with 1.5% NaCl and 76% moisture c ontaining i-carrageenan, starch and non-muscle protein.