title: [Determination of proximal chemical composition of squid (dosidicus gigas) and development of gel products].
abstract: The good nutritional properties of meat from big squid (Dosidicus gigas) living on the Chilean coast, was determined through its proximal composition 70 cal/100 g fresh meat; 82.23 +/- 0.98% moisture; 15.32 +/- 0.93% protein; 1.31 +/- 0.12% ashes; 0.87 +/- 0.18% fat and 0.27% NNE (non-nitrogen extract). The big squid meat was used to develop a gel product which contained NaCl and TPP. It was necessary to use additives for gel preparation, such as carragenin or alginate or egg albumin, due to the lack of gelation properties of squid meat. Formulations containing egg albumin showed the highest gel force measured by penetration as compared to those that contained carragenin or alginate.
authors.affiliation: Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile.
authors.forename: L
authors.initials: L
authors.lastname: Abugoch
authors.forename: A
authors.initials: A
authors.lastname: Guarda
authors.forename: L M
authors.initials: LM
authors.lastname: Pérez
authors.forename: M P
authors.initials: MP
authors.lastname: Paredes
mesh_terms: D000818:Animals; D049832:Decapodiformes / Q000737:chemistry*; D005524:Food Technology; D005782:Gels; D009753:Nutritive Value; D012758:Shellfish / Q000032:analysis*
chemical_list: D005782:Gels