Effect of the addition of sodium citrate on the rheological and nutritional properties of giant squid surimi (Dosidicus gigas)

Authors

  • F. Escobedo Instituto Tecnológico de la Producción, Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnológica, Callao, Peru
  • D. Pariona-Velarde Instituto Tecnológico de la Producción, Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnológica, Laboratorio de Bioquímica y Biopolímeros, Callao, Peru https://orcid.org/0000-0003-3927-2874
  • M. Ayala Instituto Tecnológico de la Producción, Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnológica, Callao, Peru https://orcid.org/0000-0002-9455-5968
  • S. Maza-Ramírez Instituto Tecnológico de la Producción, Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnológica, Callao, Peru

DOI:

https://doi.org/10.15381/rivep.v34i2.23376

Keywords:

giant squid, Dosidicus gigas, sodium citrate, surimi, solubilization, thermal gelation, sodium reduction

Abstract

The rheological and nutritional properties of giant squid (Dosidicus gigas) surimi prepared by acid-saline leaching and the generation of a sol colloid with sodium citrate were evaluated. The application of 0.25, 1.27, 2.0, 3.0 and 7.0% sodium citrate produced a sol colloid from giant squid myofibrillar proteins. The addition up to 3.0% of sodium citrate presents a positive linear correlation with the properties of hardness and strength, from 2.0% there is a directly proportional increase with the modulus of elasticity of the gel. The addition of citrate as a cryoprotectant in the product did not improve the protective effect during storage at -20 °C for 72 hours. The replacement of NaCl by sodium citrate improved the texture of the surimi, a change that in terms of healthy eating contributes to the cleanliness of the nutritional label of the product by reducing its sodium content to 57.8% and not exceeding the limit of 800 mg/100 g of solid food.

Downloads

Download data is not yet available.

Downloads

Published

2023-04-28

Issue

Vol. 34 No. 2 (2023)

Section

Artículos Primarios

License

Copyright (c) 2023 F. Escobedo, D. Pariona-Velarde, M. Ayala , S. Maza-Ramírez

Creative Commons License

This work is licensed under a Creative Commons Attribution 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

Escobedo, F., Pariona-Velarde, D., Ayala , M., & Maza-Ramírez, S. (2023). Effect of the addition of sodium citrate on the rheological and nutritional properties of giant squid surimi (Dosidicus gigas). Revista De Investigaciones Veterinarias Del Perú, 34(2), e23376. https://doi.org/10.15381/rivep.v34i2.23376