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United States Department of Agriculture

Agricultural Research Service

Title: Identification and Characterization of the off-Flavor in Mantle Muscle of Jumbo Squid (Dosidicus Gigas) from the Gulf of California

Authors
item Sanchez-Brambilia, G - CIAD, HERMOSILLO MX
item Alvarez-Manilla, G - CIAD, HERMOSILLO MX
item Soto-Cordova, F - CIAD, HERMOSILLO MX
item Lyon, Brenda
item Pacheco-Aguilar, R - CIAD, HERMOSILLO MX

Submitted to: Journal of Aquatic Food Product Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 10, 2003
Publication Date: January 30, 2004
Citation: Sanchez-Brambilia, G.Y., Alvarez-Manilla, G., Soto-Cordova, F., Lyon, B.G., Pacheco-Aguilar, R. 2004. Identification and characterization of the off-flavor in mantle muscle of jumbo squid (dosidicus gigas) from the gulf of california. Journal of Aquatic Food Product Technology 13(1):55-67.

Interpretive Summary: Off-flavors of American jumbo squid, Dosidicus gigas, affect consumer preferences and have led to rejection of raw and cooked jumbo squid products. This present study characterized the flavor profile of Dosidicus gigas and related the sensory characteristics to amino acid composition of the peptides. Results indicated that peptides are involved in the bitter and sour flavor characteristics. This information is useful in defining new strategies of processing and marketing of jumbo squid, especially for regional squid processors in Mexico.

Technical Abstract: The identification of the off-flavor in Dosidicus gigas meat and the partial characterization of the responsible compound(s) is reported. Descriptive analysis of the squid flavor showed that sour and bitter tastes describe the off-flavor. Water-soluble extracts from mantle were fractionated by ultrafiltration and separated by size exclusion chromatography. Sensory analyses of chromatography peaks indicated that fraction 2 was consistent in sourness and bitterness intensity. Amino phase HPLC of fraction 2 resulted in the separation of six peaks. Analysis showed that these peaks contain amino acids, thus indicating that low molecular weight water-soluble peptides are involved in the off-flavor of jumbo squid Dosidicus gigas.

Last Modified: 12/19/2014
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