Edible and biodegradable films are made of renewable resources, offer an alternative to synthetic plastics for packaging, and, unlike these, can be placed between phases in direct contact with food. Although there different sources, such as lipids carbohydrates, proteins popular due their abundance nutritional qualities. Protein film elaboration extracted from cereals (gluten, prolamins), milk (casein, whey), muscle (myofibrillar), the connective tissue (gelatin) marine or terrain species....

Fresh sierra fish (Scomberomorus sierra) fillets were packed in low-density polyethylene films with butylated hydroxytoluene (BHT-LDPE) added. Fillets LDPE no BHT used as controls (LDPE). The stored at −25 °C for 120 days which the film released 66.5% of antioxidant. influence antioxidant on lipid and protein quality, oxidation, muscle structure changes, shear−force resistance was recorded. As compared to films, BHT-LDPE showed lower thiobarbituric acid values (4.20 ± 0.52 vs 11.95 1.06 mg...

Gelling ability is attributed to myosin, which the main myofibrillar protein. Therefore, its integrity very important. However, a gel with good textural characteristics and stability depends on inherent of proteins, as well external factors (primarily temperature, pH, protein concentration added salt). The best gels from aquatic organism proteins are obtained at pH value approximately 7.0. salt often variable. In contrast, when recovered using acid/alkaline dissolution, without salt....

Conventional plastic materials accumulation has led to a constant search develop friendly packaging, edible coatings from biopolymers are an example. Since different proteins have behavior and plastizicer compatibility, in this work, the effect of polyalcohols (glycerol, sorbitol, maltitol, mannitol, xylitol) as plasticizers on squid protein films was studied. The results show that except for transparent, flexible can be obtained. None them showed transmission light ultraviolet (UV)...

The development of functional hydrogels is currently receiving great attention. In this study, a squid by-product, gelatin (SG)–acetic acid solution, was added to commercial chitosan (CH)–acetic solution develop an antioxidant hydrogel. CH–SG mass ratios evaluated were 1:0, 2:1, and 1:2. Glutaraldehyde used as cross linker. effects the SG addition hydrogel on different properties (physical in general, stability aqueous media at pH 7.2, swelling, textural profile, antioxidant) evaluated....

Pigment compounds were extracted from jumbo squid ( Dosidicus gigas ) skin with an acid‐ethanol solvent (JSE). Freeze‐dried JSE was characterized respect to solubility in different solvents, absorption UV–VIS, and FT‐IR spectra, tested for its radical scavenging activity against ABTS oxygen absorbance capacity (ORAC). The potential ability of inhibiting oxidation cod liver oil (CLO) also determined by monitoring dienes, trienes, peroxide value (PV), thiobarbutiric acid (TBA), polyene index...

Abstract Resumen In Dosidicus gigas or jumbo squid, collagen plays an important role in squid swimming mechanisms. Scarce information is available on collagen. The content as well some physical and chemical properties of pepsin-soluble (PSC) insoluble (IC) were compared mantle, arm, fin from adult fresh squid. total SDS-electrophoresis profile different each anatomic part evaluated, the highest IC value was arms. Scanning electron microscopy (SEM) studies showed same structural arrangement...

The products of fishing are highly perishable foods. Thus, it is necessary to seek viable alternatives that help preserve product freshness and quality increase its shelf life. One these the use extracts with antimicrobial activity obtained from plants, such as tomato, which has been observed present compounds activity. objective this work was determine effect an extract tomato plant incorporated into edible chitosan coating on life sierra fish fillet stored ice for 15 days. For latter,...

Summary The bioactive properties of peptide fractions obtained from the hydrolysis squid ( Dosidicus gigas ) by‐products collagen, using Protease type XIV and ultrafiltration UFI ), were studied. basic objective was to improve bioactivity hydrolysates via application . Peptide after had higher antioxidant antimutagenic activities, but antiproliferative activity did not Peptides <5 kD a (Fraction F3) showed as well lower activities than both, peptides >10 (F1) those within range >5...

Modification of pH and NaCl concentration changed the physicochemical properties sarcoplasmic proteins (SP) from jumbo squid mantle consequently their functional properties. Better results emulsifying activity index (EAI) foam capacity (FC) were exhibited at 11 in absence due to higher solubility. But better stability (ESI) was obtained 0.5 M NaCl, while, foaming (FS) near isoelectric point (pI). These suggest that SP may be a promising ingredient, whose can manipulated by changing concentration.

The marine bioprocessing industry offers great potential to utilize byproducts for fish meal replacement in aquafeeds. Jumbo squid is an important fishery commodity Mexico, but only the mantle marketed. Head, fins, guts and tentacles are discarded spite of being protein-rich byproducts. This study evaluated use two jumbo byproduct hydrolysates obtained by acid-enzymatic hydrolysis (AEH) autohydrolysis (AH) as ingredients practical diets shrimp. were included at levels 2.5 5.0% diet dry...

Summary Collagen fibres, stabilised by lysyl oxidase (LOX), play an important role in jumbo squid because they are responsible for the union between various cells; therefore, a close interdependence their functions and muscle firmness during ice storage has been suggested. In this study, relationship LOX activity, pyridinoline (Pyr) content texture (SF) of mantle was evaluated. activity confirmed within range 4.1–7.1 × 10 −3 U g −1 protein, leading to increase Pyr content, detected 0.85–1.32...

Connective tissue (CT) proteins in jumbo squid (Dosidicus gigas) play an important role because they are the responsible for union between various cells; hence, there is a close relationship their functions and muscle firmness during ice storage. In this study, thermal resistance solubility of CT extracted from fins, mantle arms storage (20 days) was evaluated. The fractionated based on [NaCl-soluble (SSCT) insoluble (ICT)]. affected An increase SSCT after 10 days with subsequent decrease...

Summary Jumbo squid ( Dosidicus gigas ) is characterised by its low commercial value, lean and white meat without bones or scales high muscular yield. Therefore, it an attractive species for the production of protein concentrates. However, gelling ability proteins due to inherent characteristics proteins. Different hydrocolloids can be used improve ability, where pH concentration are very important stablish. this study aimed obtain a concentrate from evaluate effect chitosan on gelation...

Chitosan (85% deacetylated, viscosity > 400 MPa, and molecular weight of 570.3 kDa)/squid gelatin hydrolysates (SGH) were prepared by incorporating SGHs (10%, 20%, 40%) into chitosan films. SGH obtained from squid skin hydrolysis with Alcalase. The effects adding on the physical, chemical structure, mechanical, degradability, antioxidant, antifungal properties films evaluated. Films containing opaquer more colored than reference. Scanning electron microscope imaging showed that surface...

Jumbo squid (Dosidicus gigas) is an underutilized fishery resource in the Gulf of California. muscle could potentially be utilized to manufacture protein concentrates used as a base for surimi or food ingredient. However, main problem low gelling ability these compared those with fish species. Consequently, present study evaluated effects pH and NaCl concentration on properties from mantle. According texture profile analysis, improved were obtained at 6.0 1% NaCl. During sol-gel transition,...