Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

Abstract Different studies on obtaining protein concentrates or surimi from giant squid ( Dosidicus gigas) have reported that soft gels are obtained in comparison with other fish species. Therefore, the aim of this research was to investigate the effect of the setting (30 and 60 °C, for 0, 30, 60, and 90 min) on the gelling capacity as a possible alternative to improve the textural characteristics of the gels. Treatments at 60 °C (G4, G5, and G6) had a higher percentage of insoluble protein, while the electrophoretic profile showed the presence of high molecular weight (HMW) aggregates, as well as the decrease of myosin, paramyosin and actin bands as the incubation time was increased. Likewise, these systems presented a lower content of total sulfhydryl (TSH), which is attributed to the formation of disulfide bridges. The texture profile analysis (TPA) showed that the setting application affected the different parameters evaluated (strength, elasticity, and cohesiveness). Setting as pretreatment did not prove to be a good alternative for the gelling of proteins from giant squid mantle, since the control treatment (no setting) was that which exhibited better textural characteristics.

摘要 针对从美洲大赤鱿（Dosidicus gigas）中提取蛋白浓缩物或鱼糜的相关研究均表明，相较于其他鱼类来源的制品，该原料制备得到的凝胶质地偏软。为此，本研究旨在探究保温熟化处理（设置温度为30℃、60℃，处理时长分别为0、30、60和90min）对其凝胶能力的影响，以期为改善该凝胶的质构特性提供可行思路。60℃处理组（G4、G5、G6）的不溶性蛋白占比更高；电泳图谱显示，随着保温时间延长，体系中出现高分子量（HMW）聚集体，同时肌球蛋白、副肌球蛋白与肌动蛋白的条带强度逐渐降低。此外，该处理组体系的总巯基（TSH）含量更低，这一现象可归因于二硫键的形成。质构剖面分析（TPA）结果显示，保温熟化处理对各项评估指标（凝胶强度、弹性与黏聚性）均存在显著影响。但将保温熟化作为预处理手段，并非改善美洲大赤鱿外套膜蛋白凝胶质构特性的理想方案，因为未进行熟化处理的对照组凝胶展现出更优异的质构特性。