Effect of frozen storage on emulsifying properties of actomyosin from mantle and fins of squid (Illex argentinus)

Facultad de Ciencias Agrarias (UNMDP), Ruta 226, Km. 73,5, Balcarce, Bs. As, Argentina; Comisión de Investigaciones Científicas (CIC), Buenos Aires, Argentina; Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Calle 47 y 116, La Plata, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
European Food Research and Technology (Impact Factor: 1.39). 01/2011; 233(3):437-445. DOI: 10.1007/s00217-011-1519-4

ABSTRACT The emulsifying properties of actomyosin (AM) of mantle and fins obtained periodically from frozen-stored squid were investigated.
Oil in water (O/W) emulsions and their stability were studied by optical characterisation. Both emulsions showed that the
initial backscattering (BS) decreased after 3months of frozen storage. O/W emulsions formulated with AM of squid mantle showed
certain stability during the first 20min, and presented destabilisation during the remaining analysed time, reaching a 20%
of BS, approximately. However, for emulsions formulated with AM of fins, the BS diminution was recorded between 30 and 45min,
indicating a higher stability as a function of time with respect to the mantle. The size distribution of emulsions prepared
after short times of storage presented three droplet size populations. With increasing the time of frozen storage, the size
distribution changed from trimodal to bimodal: the large population decreased until it disappeared and the population with
medium size increased at long time of frozen storage. The emulsions formulated with AM of squid fins presented a similar behaviour
than emulsions of mantle. QuickScan profiles allowed discriminating creaming and coalescence processes to both emulsions mainly
at short time of frozen storage. The emulsion prepared with AM from squid fins was further flocculated than emulsion of mantle.
Actomyosin from fin squid exhibits the best properties as emulsifier agents of O/W emulsions. These results suggest that a
short frozen-storage period can favour the emulsifying properties of actomyosin obtained from squid mantle and fins. On the
other hand, the structure of flocs would affect positively the stability of emulsions.

KeywordsO/W–Emulsions–Actomyosin–Squid–Frozen storage

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