摘要：Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the infl uence of adding the natural and commercially available fi bre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0 %), on the physicochemical and functional characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels. The addition of 0.5 % fi bre showed an immediate eff ect on the gel texture profi le analysis, improving hardness (p<0.05) from (3.4±0.7) N of the control (no added fi bre) to (5.2±0.9) N, and increasing elasticity (p≥0.05). Shear force was signifi cant only at 3.0 % fi bre addition. Water holding capacity also improved (p<0.05) with fi bre addition (from 75 % in the control to 90–95 % aft er the treatments). Whiteness was aff ected (p<0.05) when 3.0 % fi bre was added. Diff erential scanning calorimetry showed two endothermic transition peaks in the gels. The second peak (actin) increased (p<0.05) by 1–2 °C with fi bre addition. Therefore, the present study demonstrates that amidated low-methoxyl pectin (0.5–3.0 %) is an excellent ingredient to improve jumbo squid mantle muscle protein functionality, increasing the gel texture and water retention characteristics.
关键词：jumbo squid; amidated low-methoxyl pectin; gelling; water retention
