Improvement of anchovy surimi gel (Engraulis ringens) by adding giant squid arm surimi (Dosidicus gigas)

Authors

  • Santos Maza-Ramírez Instituto Tecnológico de la Producción (ITP)-DIDITT, Callao
  • Daniel Pariona Velarde Instituto Tecnológico de la Producción (ITP)-DIDITT, Callao

DOI:

https://doi.org/10.15381/rivep.v31i1.17569

Keywords:

surimi, Engraulis ringens, Dosidicus gigas, hardeness, elasticity

Abstract

            The aim of this study was to improve the functional properties of anchovy surimi by adding giant squid arm surimi. Texture and colour characteristics of six proportions of giant squid arm surimi / anchovy surimi (0/100, 20/80, 40/60, 50/50, 70/30, 100/0) were evaluated. The results showed that the texture characteristics of the gel and colour improved considerably for the mixture of surimi with 70/30, obtaining 522.2 g of hardness, 8.2 mm of elasticity, 429.5 g * cm of gel strength, and the values of L* and a* were 74.30 and -0.85, respectively. This result indicates that the 70/30 mixture of surimi with 70/30 is the best proportion to improve the texture and colour properties of the anchovy surimi gel. The optimal ratio was corroborated by linear programming, where an improvement in the price of anchovy surimi was obtained by the addition of giant squid surimi.

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Published

2020-03-29

Issue

Vol. 31 No. 1 (2020)

Section

Artículos Primarios

License

Copyright (c) 2020 Santos Maza-Ramírez, Daniel Pariona Velarde

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

AUTHORS RETAIN THEIR RIGHTS:

a. Authors retain their trade mark rights and patent, and also on any process or procedure described in the article.

b. Authors retain their right to share, copy, distribute, perform and publicly communicate their article (eg, to place their article in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the Revista de Investigaciones Veterinarias del Perú (RIVEP).

c. Authors retain theirs right to make a subsequent publication of their work, to use the article or any part thereof (eg a compilation of his papers, lecture notes, thesis, or a book), always indicating the source of publication (the originator of the work, journal, volume, number and date).

How to Cite

Maza-Ramírez, S., & Pariona Velarde, D. (2020). Improvement of anchovy surimi gel (Engraulis ringens) by adding giant squid arm surimi (Dosidicus gigas). Revista De Investigaciones Veterinarias Del Perú, 31(1), e17569. https://doi.org/10.15381/rivep.v31i1.17569