Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle.
Bioresour Technol
; 101(2): 600-5, 2010 Jan.
Article
en En
| MEDLINE
| ID: mdl-19748263
Jumbo squid (Dosidicus gigas) mantle muscle was cooked simulating industrial procedures (95 degrees C x 25 min, 1.2:5 muscle:water ratio). The effluent produced was analyzed for chemical and biochemical oxygen demands (COD and BOD(5), respectively), proximate analysis, flavor-related compounds (free amino acids, nucleotides and carbohydrates) and SDS-PAGE. The COD and BOD(5) exhibited variation among samplings (N=3) (27.4-118.5 g O(2)/L for COD and 11.3-26.7 g O(2)/L for BOD(5)). The effluent consisted of 1% total solids, 75% of which represented crude protein. Sixty percent of the total free amino acid content, which imparts flavor in squid species, corresponded to glutamic acid, serine, glycine, arginine, alanine, leucine and lysine. The nucleotide concentration followed this order, Hx>>ADP>AMP>ATP>IMP>HxR. The variation observed in the present work was probably due to physiological maturity differences among the squid specimens (i.e., juvenile versus mature). Solids present in squid cooking effluent could be recovered and potentially used as flavor ingredients in squid-analog production by the food industry.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Decapodiformes
/
Culinaria
/
Músculos
Límite:
Animals
Idioma:
En
Revista:
Bioresour Technol
Asunto de la revista:
ENGENHARIA BIOMEDICA
Año:
2010
Tipo del documento:
Article
País de afiliación:
México
Pais de publicación:
Reino Unido