Improvement of giant squid (Dosidicus gigas) muscle gelation by using gelling ingredients

摘要

Muscle of the giant squid (Dosidicus gigas) has a very poor gel-forming capacity and, therefore, gelation-enhancing ingredients are essential for the production of a gel of acceptable quality. Some synergy between such ingredients was found, mainly when one or two hydrocolloids (í-carrageenan or í-carrageenan and starch) were added along with a non-muscle protein (egg-white, soy protein, casein or gluten). The strongest gels were found to be those made with 1.5% NaCl and 76% moisture containing í-carrageenan, starch and non-muscle protein. © Springer-Verlag 1997.