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Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties

AuthorsCampo-Deaño, L.; Tovar, C. A.; Borderías, A. Javier CSIC ORCID ; Fernández Martín, Fernando CSIC
Issue Date2011
CitationJournal of Food Engineering 107: 107- 116 (2011)
AbstractDifferential scanning calorimetry (DSC) was used to follow the thermal denaturation of two differently processed surimis from giant squid (Dosidicus gigas), A (isoelectric precipitation) and B (acid washing). Both surimis were added with several cryoprotectants (sucrose, sorbitol and trehalose), and kept in frozen storage at -15 °C for 6 months. DSC profiles and transition enthalpies showed that protein quality was better in B than in A surimis whether fresh or frozen. It was also demonstrated that the sucrose-plus-sorbitol mixture and trehalose were the most efficient for preserving B and A type formulations respectively after frozen storage. Mechanical (puncture), small amplitude oscillatory (SAOS) and dynamic-mechanical thermoanalyses were performed on both gels from A and B series surimis throughout frozen storage. Gels from surimi A (GA) were considerably brittler than gels from surimi B (GB) and presented significantly lower strain amplitudes. Several correlations among different experimental data have been developed. © 2011 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.jfoodeng.2011.05.037
issn: 0260-8774
Appears in Collections:(ICTAN) Artículos

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