Details

Autor(en) / Beteiligte

• Valenzuela‐Lagarda, José Luis
• García‐Armenta, Evangelina
• Pacheco‐Aguilar, Ramón
• Gutiérrez‐Dorado, Roberto
• Mazorra‐Manzano, Miguel Ángel
• Lugo‐Sánchez, María Elena
• Muy‐Rangel, María Dolores

Titel

Relationships between morphometrical properties and the texture of an extrusion‐expanded snack made from squid mantle (Dosidicus gigas)

Ist Teil von

• Journal of texture studies, 2018-10, Vol.49 (5), p.476-484

Ort / Verlag

England

Erscheinungsjahr

2018

Quelle

Wiley Blackwell Single Titles

Beschreibungen/Notizen

• The giant squid (Dosidicus gigas) is a species of commercial interest as a source of protein, and it can be developed into ready‐to‐eat food products, including expanded extrusion snacks (EES). EES are prepared primarily from starch; however, adding animal protein increases the nutritional contents. The objective of this study was to evaluate the effect of the protein–carbohydrate interactions on the physical and morphological characteristics of an EES made of squid mantle and potato–corn flour. The independent variable was the squid mantle content (40, 60, 80, and 100%) and two controls (01 = 100% potato, 02 = 100% corn). The expansion rate (ER) of the sample is significantly minor (p < .5) when the squid mantle content increases ER = 2.0, 1.8 1.4 to 40, 60, and 80%, respectively. In samples with more protein, crispness and crunchiness were reduced, whereas the hardness increased. Digital imaging analysis indicated that the interaction between protein and starch causes significant morphometric changes to the fractal dimension (2.665–2.739) and lacunarity (0.61–1.29). The results showed that it is possible to incorporate up to 60% squid mantle to prepare EES that possess texture and morphometric characteristics competitive in reported studies with snacks usually incorporating flours, corn, and wheat in the formulations. Practical applications The giant squid is a very attractive species because its meat has low caloric intake, high protein content, and is an important source of omega 3 fatty acids. Despite the desirable qualities of the squid meat its consumption is very low due to the low diffusion of the properties of its meat, acid, and ammoniacal flavor, rigid texture that requires prolonged cooking times and lack of alternatives of consumption. In Mexico, this type of squid is mainly destined for export as frozen mantle and products with little added value, which generates little economic benefit. Therefore, the results of this research may be of interest to the squid processing industry, which demands new forms of consumption of this marine species to increase their commercialization and added value.