Effect of temperature on the actomyosin-paramyosin structure from giant squid mantle (Dosidicus gigas).
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9797
Abstract: BACKGROUND The secondary structure of a protein determines its functional properties, such as its gelling capacity. The α-helix and β-sheet comprise its main structures. Myofibrillar proteins from jumbo squid are composed mainly of the actomyosin-paramyosin… read more here.
Keywords: actomyosin paramyosin; effect temperature; giant squid; paramyosin ... See more keywords
Anchovy and giant squid hydrolysates can enhance growth and the immune response of European seabass (Dicentrarchus labrax) fed plant-protein-based diets
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DOI: 10.1016/j.aquaculture.2020.735182
Abstract: Abstract The aim of the present study was to evaluate: 1) the in vitro bactericidal and bacteriostatic activities of four selected marine hydrolysates, from anchovy or giant squid, against several fish pathogens, and 2) if… read more here.
Keywords: plant; plant protein; european seabass; giant squid ... See more keywords
Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate
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DOI: 10.1016/j.fbio.2018.11.003
Abstract: Abstract The giant squid (Dosidicus gigas) might be used as a raw material for a protein concentrate. However, it has been observed that colloidal systems formed from squid proteins have limited functionality. Therefore, several investigations… read more here.
Keywords: squid dosidicus; functional properties; giant squid; protein concentrate ... See more keywords
Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle
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DOI: 10.1590/fst.01717
Abstract: Giant squid (Dosidicus gigas) is one of the most abundant and large squid species found in the pelagic zone of the eastern Pacific, from Chile to the Dregon coasts (Nigmatullin et al., 2008). The commercial… read more here.
Keywords: effect setting; squid dosidicus; giant squid; squid ... See more keywords
Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings
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DOI: 10.3390/fermentation11070404
Abstract: The gel performance of giant squid is weak. Researchers have confirmed that adding some substances could improve the texture. However, the flavor has not been taken into account. In a previous study, we proved that… read more here.
Keywords: giant squid; without seasonings; mixed inoculation; inoculation ... See more keywords