Abstract:

Objective: To explore the effects of extraction and heating conditions on gel properties of Dosidicus gigas
myofibrillar protein. Methods: Dosidicus gigas meat was used as the raw material, and gelation properties of myofibrillar
protein under different extraction and heating conditions were analyzed. Results: 1) KCl concentration and its pH had an
extremely significant effect on gelation properties. At low ionic concentration, the formed gel had a compact structure and
superior water-holding capacity (WHC), hardness, springiness and stickiness, as well as better gel networks as the increase
of pH, but worse water-holding capacity (WHC) and texture could be observed when pH was beyond a certain range. 2) The
heating mode had an extremely significant effect on gel characteristics. With increasing temperature, the WHC of gel was
maintained at a high level, and the hardness, springiness and stickiness of the gel revealed a significant increase. WHC and
textural characteristic of the gel were better in a certain range of heating time at 40 ℃. Conclusion: Good gel properties can
be formed from the squid myofibrillar protein extracted with 0.2 mol/L (pH 7.0) KCl after two-stage heat treatment at 40 ℃
for 60 to 80 min and then at 90 ℃ for 30 min.

Key words: Dosidicus gigas, myofibrillar protein, extraction condition, WHC, gel properties