title: Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle.
abstract: Jumbo squid (Dosidicus gigas) mantle muscle was cooked simulating industrial procedures (95 degrees C x 25 min, 1.2:5 muscle:water ratio). The effluent produced was analyzed for chemical and biochemical oxygen demands (COD and BOD(5), respectively), proximate analysis, flavor-related compounds (free amino acids, nucleotides and carbohydrates) and SDS-PAGE. The COD and BOD(5) exhibited variation among samplings (N=3) (27.4-118.5 g O(2)/L for COD and 11.3-26.7 g O(2)/L for BOD(5)). The effluent consisted of 1% total solids, 75% of which represented crude protein. Sixty percent of the total free amino acid content, which imparts flavor in squid species, corresponded to glutamic acid, serine, glycine, arginine, alanine, leucine and lysine. The nucleotide concentration followed this order, Hx>>ADP>AMP>ATP>IMP>HxR. The variation observed in the present work was probably due to physiological maturity differences among the squid specimens (i.e., juvenile versus mature). Solids present in squid cooking effluent could be recovered and potentially used as flavor ingredients in squid-analog production by the food industry.
authors.affiliation: Laboratory of Quality Fish Products, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.) Carretera al Ejido La Victoria, Km 0.6, Apdo. Postal 1735, Col. Centro, CP 83000 Hermosillo, Sonora, Mexico.
authors.forename: Zaidy G
authors.initials: ZG
authors.lastname: Rosas-Romero
authors.forename: Juan C
authors.initials: JC
authors.lastname: Ramirez-Suarez
authors.forename: Ramón
authors.initials: R
authors.lastname: Pacheco-Aguilar
authors.forename: Maria E
authors.initials: ME
authors.lastname: Lugo-Sánchez
authors.forename: Gisela
authors.initials: G
authors.lastname: Carvallo-Ruiz
authors.forename: Guillermina
authors.initials: G
authors.lastname: García-Sánchez
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002241:Carbohydrates / Q000032:analysis; D003296:Cooking; D049832:Decapodiformes; D004591:Electrophoresis, Polyacrylamide Gel; D009132:Muscles / Q000737:chemistry*; D009711:Nucleotides / Q000032:analysis; D010100:Oxygen / Q000737:chemistry
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D009711:Nucleotides; D010100:Oxygen