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Physicochemical and structural properties of soluble jumbo squid (Dosidicus gigas) elastin recovered from skin by-products were evaluated. The molecular weight of isolated elastin was ~40 k...

Response surface methodology was employed to optimize the immobilization yield of acidic proteases from Monterey sardine (Sardinops sagax caeurelea) using partially deacetylated chitin as immobiliz...

Postmortem biochemical and microbiological changes in loricariid catfish (Pterygoplichthys disjunctivus) muscle were evaluated during ice storage for 20 days. Values of pH remained stable for 15 days (7.4 ± 0.2), and total volatile base-nitrogen (TVB-N) remained under acceptable limits throughout storage, with a final value of 25.2 ± 3.3 mg N/100 g muscle at Day 20. Adenosine-5´-triphosphate (ATP) and derivatives followed a postmortem degradation pattern similar to other species, with the K-value being the best freshness loss indicator. Biochemical and microbiological changes indicated that the shelf life of iced loricariid catfish muscle was 15 days under optimal (0°C) storage conditions.

Cooking jumbo squid (Dosidicusgigas) muscle produces high organic-matter effluents, potentially pollutant for the environment. Effluent composition and physicochemical properties of solids recovered by freeze drying and spray drying were evaluated after being ultrafiltrated through 30 and 1 kDa cut-off membranes. Ultrafiltration reduced chemical and biochemical oxygen demands (99.8% and 99.4%, respectively). Hue angle and whiteness index were affected (p

The effect of 25 and 50 g/kg of lyophilized jumbo squid (Dosidicus gigas) fin (JSF) and mantle muscle (JSM) on dough properties and baking performance of wheat flour were studied. Dough maximum resistance (R max), extensibility, deformation work (Area, 45-min resting time), baking performance, loaf volume, and acceptability were evaluated. JSF (25 g/kg) almost tripled (P≤ 0.05) R maxcompared to control dough, while JSF or JSM (50 g/kg) doubled it (P≤ 0.05). As animal protein increased on blend, extensibility decreased (65.6 ± 4.5 for control versus 39.5 ± 1.4 and 26.7 ± 2.0 for 25 and 50 g/kg JSF, respectively). JSF or JSM (25 g/kg) increased (P≤ 0.05) 2.4 and 1.8 times the control area, respectively. Addition of 50 g/kg JSF or JSM significantly affected specific loaf volume decreasing it. Sensory results showed that a low level powder addition (25 g/kg) could be used for bread production.

High Pressure Processing (HPP) run at 275 and 310 MPa for 2, 4, and 6 min and heat treatments at 90°C for 35 min were applied to minced albacore muscle (Thunnus alalunga). Effects on protein solubility, thermal stability, total sulfhydryls and fluid retention were measured. Treatments reduced (p < 0.05) protein solubility, with heat showing an 89% reduction versus 60.3 ± 5.3% reduction for HPP treatments. HPP increased thermal stability of most proteins, shifting their endotherms towards higher temperatures, but only myosin showed an enthalpy change higher than control. Heated proteins did not exhibit an endotherm peak indicating total protein denaturation and showed less total sulfhydryl content and the highest liquid holding capacity (p < 0.05).

Modification of pH during washing showed a beneficial effect on the composition, color and gel-forming ability of Monterey sardine minced flesh. Further improvements in colorand gel-forming ability were achieved by washing under acidic conditions. The proposed washing procedures reduced water usage from 10 to 55% as compared to those used for the washing of dark fleshed fish. Final recoveries after washing were 52% and 49.5% for solids, and 57.4% and 55.8% for protein for acidic and alkaline processes, respectively. Gel-forming ability of mince was compromised as a result of pH modifications. Further studies are required to improve the gel-forming ability of mince by adjusting pH above 6.7 during sol/gel preparation.