Article

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: 1.44). 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

0 Bookmarks
 · 
101 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: Lecithins are frequently applied in the food industry as emulsifiers, viscosity regulators, and dispersing agents. The main aim of the present work was to study the emulsifying capability of diverse sunflower lecithins so as to evaluate the functionality of these by-products, which are not extensively used at present. The experimental results obtained for water-in-oil (W/O) emulsions showe that dispersions containing levels of 0.1% lecithins were more stable against coalescence than a control system, whereas those with 1% emulsifying agent exhibited the opposite behavior. On the other hand, faster sedimentation kinetics were observed at a concentration of 0.1% than at 1%. Lecithins with high phospholipid content, especially phosphatidylethanolamine and phosphatidylinositol, were found to be the best emulsifying agents for W/O dispersions. In the case of oil-in-water emulsions, it was possible to observe two processes: creaming of emulsions with the addition of 1% of lecithins, and instant creaming followed by coalescence of the cream phase in those cases corresponding to 0.1% added lecithin.
    Journal of Surfactants and Detergents 01/2002; 5(2):135-143. · 1.52 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Natural actomyosin extracted in salt solutions from mixtures of hake and sardine minces (3:1; 1:1 and 1:3 w/w) stored frozen for up to 1 year differed in the amount extracted and in the characteristics of the extracts. In the mixed minces the amount of natural actomyosin extracted decreased during frozen storage at a higher rate than that theoretically corresponding to the amount of hake in the mixes. With increasing storage time and proportion of sardine a lower percentage of myosin heavy chain and actin was observed by electrophoresis. An increased size of aggregates was also observed by electrophoresis and transmission electron microscopy. The stability of emulsions was enhanced when aggregates appeared in the extracts. The decrease in the amount of natural actomyosin extracted does not explain the changes observed in the texture of the minces during frozen storage. This may indicate that the size of the aggregates unextractable in salt solutions, independently of the type of bonds that bind the proteins in the aggregates, plays an important role in the textural changes observed. Copyright © 2003 Society of Chemical Industry
    Journal of the Science of Food and Agriculture 09/2003; 83(13):1380 - 1388. · 1.76 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: The ability of both whey and isolate soy proteins to form oil in water (o/w) emulsions and prevent coalescence under controlled shear stress was evaluated. The effect of protein denaturation, salt addition and the simultaneous presence of whey and isolate proteins were studied. Native and denatured whey soy protein (NWSP and DWSP) showed similar emulsifying activity index and droplet size distribution to those of native and denatured soy isolate (NSI and DSI). The NSI emulsions were most resistant to coalescence. When increasing concentrations of NaCl were added to previously formed NSI emulsion, higher coalescence was obtained. Emulsions prepared with mixtures of NSI and either DSI, NWSP or DWSP should have more stability with increasing amounts of NSI in the blend. A small amount of DSI or DWSP in the aqueous phase showed a substantial influence on the coalescence.
    Food Research International 01/2002; · 3.01 Impact Factor

Full-text

View
1 Download
Available from