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Effect of a Commercial Fiber On Physiochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels


 
 

Ledesma-López, L., Ramírez-Suárez, J.C.*, Pacheco-Aguilar, R., Lugo-Sánchez, M.E., García-Sánchez, G., Carvallo-Ruiz, M.G. and García-Sifuentes, C.O.

Centro de Investigación en Alimentación y Desarrollo, A.C. P.O. Box 1735, 83000 Hermosillo, Sonora, México. *e-mail: jcramirez@ciad.mx
  Abstract
 

The effect of a commercial citric fiber (Citri-Fi® 100 FG), added at 0, 0.5, 1, 2 and 3%, on physicochemical characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels was evaluated. Proximate analysis, pH, texture profile analysis (TPA) (gel strength, cohesiveness and elasticity), folding test (FT), water holding capacity (WHC), color, SDS-PAGE and thermal behavior were monitored for gels produced. Results moisture and protein contents showed small differences (p <0.05) for the addition of citric fiber. pH of gels with 2 y 3% of fiber were different (p<0.05) from control (no fiber added), showing a slight tendency to decrease as increasing fiber content. Although no differences (p>0.05) on gel strength were found on samples, all fiber added samples presented higher values than control. On the contrary, cohesiveness and elasticity of gels were significantly (p<0.05) affected by the presence of fiber, showing lower values and a tendency to decrease as fiber content was increase. No differences (p>0.05) were found on folding test. A relevant result was observed on the WHC of gels with 1, 2 and 3% added citric fiber with values of around 99%. Color parameters showed differences (p<0.05) except for the a* value. SDS-PAGE showed no differences in the protein profile between muscle sample and gels produced with/without  added citric fiber. DSC showed three transition peaks in all gels which were little affected by the fiber. The study shows the feasibility of using a commercial citric fiber to improve some squid mantle muscle gel physicochemical characteristics.

 
   
   
  Introduction
 

Jumbo squid (Dosidicus gigas) is the largest and most abundant squid species found in the eastern Pacific, ranging from northern California to southern Chile [1]. In Mexico, it has become an important fisheries resource in the Gulf of California, representing around 4-5% of total national production [2]. However, it is an underutilized species with low commercial value and few consumer acceptance in the national market. In order to add value to the species, its mantle could be used to manufacture gel type products as a source of nutritious and functional protein. In this sense, several studies have suggested that jumbo squid muscle is not suitable for the preparation of thermal gel products arguing that it undergoes intense proteolysis after catch or during cooking, thus affecting its gel forming capacity or promoting unwanted texture changes during storage[3-7]. Nevertheless, this functionality can be improved with a suitable postmortem management of this raw material, therefore reducing any proteolytic changes [8], but still showing low gel forming capacity. Several studies have been conducted to improve squid protein functionality by using gelation-enhancing ingredients[3-5]. One of these ingredients that can help on pursuing a better gel quality on this type of sample, and that has not been well documented, is the use of a citric dietary fiber.

Hence, the objective of the present study was to evaluate the effect of a commercial citric fiber (Citri-Fi®100FG) added at 0, 0.5, 1, 2 and 3%, on physicochemical characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels.

 
   
  Materials and Methods
   
  Results
 

Table 1. Chemical composition and pH of jumbo squid mantle muscle and gels with different added concentrations of citric fiber.

  
 

Values are means ± sd of n = 3. Means with different letter in the same row are statistically different (p<0.05).

 
 
 
 
  Table 2. Texture profile analysis (TPA) and folding test (FT) of jumbo squid mantle muscle gels with different added concentrations of citric fiber.  
 

Values are means ± sd  of n = 3. Means with different letter in the same row are statistically different (p <0.05).

  
 
 
  Figure 1. Water Holding Capacity (retained water/total water) of jumbo squid mantle muscle gels with different added concentrations of citric fiber. Values are the mean ± sd of n = 3. Different letters at top of columns indicate significant differences (p <0.05).  
 

Figure 2. Colour parameters of jumbo squid mantle muscle gels with different added concentrations of citric fiber: (a) lightness (L*); (b) redness (a*); (c) yellowness (b*) and (d) whiteness index. Values are means ± sd of n = 3. Different letters at top of columns indicate significant differences (p<0.05).  
 
  Table 3. Differential scanning calorimetry of jumbo squid mantle muscle sols with different added concentrations of citric fiber.  
  TD, peak temperature of denaturation; ΔHD, enthalpy of denaturation; TA, peak temperature of aggregation; ΔHA, enthalpy of aggregation. Values are means of n = 3.  
 
 
  Figure 3. Electrophoretic protein pattern of jumbo squid mantle muscle and gels with different added concentration of citric fiber. 0: Standard; 1: Squid muscle; 2: Control; 3: 0.5% fiber; 4: 1% fiber; 5: 2% fiber; 6:3% fiber. MHC: myosin heavy chain; HMM-MHC: heavy meromyosin-miosin heavy chain; PM: paramyosin; AC: actin.  
 
  Conclusions  
 

The addition of citric fiber at concentrations of 1, 2 and 3% improved significantly the water holding capacity of jumbo squid mantle muscle gels, which in turn could mean higher yields. However, only 1% fiber did not affect the protein content of gels. Thus, based in these results, it is suggested to use the commercial citric fiber  at  concentration of 1%.

The study shows the feasibility of using a commercial citric fiber to improve some physicochemical characteristics of squid mantle muscle gels.

 
 
  Acknowledgment  
  Authors wish to thank to CONACyT (Consejo Nacional de Ciencia y Tecnología and Fondos Mixtos CONACyT-Gob. Del Estado de Sonora (Secretaría de Economía) for the financial support for this research.  
 
  References  
 

1. Nigmatullin, Nesis, K.N. & Arkhipkin, A.I. (2001). A review of the biology of the jumbo squid Dosidicus gigas (Cephalopoda:Ommastrephidae). Fisheries Research, 54, 9-19.

2. CONAPESCA, (Comisión Nacional de Acuacultura y Pesca) (2006). Anuario estadístico de pesca, Producción Pesquera y Acuícola. México, SAGARPA.

3. Gómez-Guillén, C., Solas, T., Borderías, J. & Montero, P. (1996). Effect of heating temperatura and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addtiton of starch, i-carragenan and egg white. Zeitschrift für Lebensmittel-Untersuchung und –Forschung, 202,  221-227.

4. Gómez-Guillén, M.C. & Montero, P. (1997). Improving of giant squid (Dosidicus gigas) muscle gelation by using gelling ingredients. Zeitschriftûr Lebensmittel-Untersuchung und –Forschung, 204, 379-384.

5. Pérez-Mateos, M., Montero, P. & Gómez-Guillén, M. C. (2002). Addition of microbial transglutaminase and protease inhibitors to improve gel properties of frozen squid muscle. European Food Research and technology, 214, 377-381.

6. Park, S.H., Cho, S.Y., Kimura, M., Nozawa, H. & Seki, N. (2005). Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste. Fisheries Science, 71, 896–903.

7. Ando, M., Tsukamasa, Y., Makinodan, Y. & Miyoshi, M. (1999). Muscle firmness and structure of raw and cookedarrow squid mantle as affected by freshness. Journal Food Science, 64, 659-662.

8. Ramírez-Suárez, J.C., Ibarra-León, L.R., Pacheco-Aguilar, R., Lugo-Sánchez, M.E., García-Sánchez, G. & Carvallo-Ruiz, G. (2008). Physicochemical and functional changes in jumbo squid (Dosidicus gigas) mantle muscle during ice storage. Food Chemistry, 111, 586-591.

9. Cortés-Ruiz, J. A. (2008). Obtención de un concentrado proteico funcional a partir de calamar gigante (Dosidicus gigas) y estudio físico químico de las proteínas recuperadas. CIAD, A.C. pp 77.

  
 
 

Primary Research is From "Laboratorio de Bioquímica y Calidad de Productos Pesqueros del Centro de Investigación en Alimentación y Desarrollo" All Rights Reserved by CIAD - Centro de Investigacion en Alimentacion y Desarrallo. Publication of Research is Pending.