Juan C. Ramirez-Suarez¹*, Andrés Álvarez-Armenta¹, Guillermina García-Sánchez¹, Ramón
Pacheco-Aguilar¹, Susana M. Scheuren-Acevedo¹, Miguel A. Mazorra-Manzano² and Agustín
Rascón-Chu³

¹Fishery Products Quality Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6,
  83304 Hermosillo, Sonora, Mexico
²Dairy Products Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria Km. 0.6, 83304
  Hermosillo, Sonora, Mexico
³Plants and Fungi Biotechnology Laboratory, Food and Development Research Center, A.C. Carretera a La Victoria
  Km. 0.6, 83304 Hermosillo, Sonora, Mexico

Article history:
Received: September 29, 2016
Accepted: May 23. 2017

Key words:
jumbo squid, amidated low-methoxyl pectin, gelling, water retention

Summary:
Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0 %), on the physicochemical and functional characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels. The addition of 0.5 % fibre showed an immediate effect on the gel texture profile analysis, improving hardness (p<0.05) from (3.4±0.7) N of the control (no added fibre) to (5.2±0.9) N, and increasing elasticity (p<0.05). Shear force was significant only at 3.0 % fibre addition. Water holding capacity also improved (p<0.05) with fibre addition (from 75 % in the control to 90–95 % after the treatments). Whiteness was affected (p<0.05) when 3.0 % fibre was added. Differential scanning calorimetry showed two endothermic transition peaks in the gels. The second peak (actin) increased (p<0.05) by 1–2 °C with fibre addition. Therefore, the present study demonstrates that amidated low-methoxyl pectin (0.5–3.0 %) is an excellent ingredient to improve jumbo squid mantle muscle protein functionality, increasing the gel texture and water retention characteristics.

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