Muscle from jumbo squid can form stable gelled-emulsion products, according to Mexican research, offering potential for a range of products like squid frankfurters.
Writing in the International Journal of Food Science & Technology, the researchers note that jumbo squid mantle muscle used to make frankfurter-type products performed well in sensory tests.
The results suggest that the mantle muscle of the cephalopod could open up “a range of possibilities for product development”, wrote the authors, led by Anibal Felix-Armenta.
“The importance of the present study lies in that no work has been published about the elaboration of gelled-emulsified type value-added product made of jumbo squid mantle muscle,” said the researchers.
Using the mantle muscle of jumbo squid (Dosidicus gigas), reportedly an abundant species in the Gulf of California, the researchers evaluated the formulation, processing and physicochemical characteristics of a gelled-emulsion frankfurter-type product.
The researchers note no changes in the pH or the water holding capacity of the product, a result they took to show as “an indication of the great stability this product can show during cold storage”.
Analysis of the sensory qualities, including colour, flavour, aroma, texture and overall acceptability found that colour was most negatively criticised factor. This was followed by aroma and texture, said the researchers.
The panellists involved in the sensory tests said they ‘liked slightly’ the product. One explanation for this relatively low score, said the researchers, was that this “might be […] the panellists’ first introduction to this type of product, as no seafood frankfurter has been introduced in the regional market”.
The researchers noted an unfavourable microbial profile, with growth of aerobic bacteria observed during 27 days of storage.
“The results […] indicate that, although a stable product may be manufactured, more work needs to be done to increase the further physicochemical and microbiological storage life of jumbo squid frankfurters,” said the researchers.
“This study showed that having a proper post-harvest control of raw material (jumbo squid mantle muscle) results in the production of a wholesome gelled-emulsified type product.
“In general, from the physicochemical stand point, frankfurters showed good storage stability during the evaluated period. However, microbial growth was the decisive factor for their storage life,” they concluded.
Source: International Journal of Food Science & Technology
Published online ahead of print, doi: 10.1111/j.1365-2621.2007.01709.x
“Jumbo squid (Dosidicus gigas) mantle muscle gelled-emulsified type product: formulation, processing and physicochemical characteristics”
Authors: A. Felix-Armenta, J.C. Ramirez-Suarez, R. Pacheco-Aguilar, M.E. Diaz-Cinco, G. Cumplido-Barbeitia, G. Carvallo-Ruiz