Salt, Nonmuscle Proteins, and Hydrocolloids Affecting Rigidity Changes during Gelation of Giant Squid (Dosidicus gigas)

摘要

A thermal scanning rigidity monitor was used to determine how certain nonmuscle proteins and hydrocolloids contribute, separately or in combination, to gelation of giant squid mantle homogenized with 1.5% or 2.5% NaCl. In batters with 1.5% salt, rigidity was higher and peak gelation also took place at a higher temperature. Of all the ingredients tested, only ι-carrageenan contributed significantly to rigidity. Maximum values for batter rigidity and for folding test and work of penetration in cooked gels were attained when ι-carrageenan was added along with starch and a nonmuscle protein, which indicates synergy among the three ingredients.