89A-21

N. E. LEAL VELEZ¹, J. E. Montoya Campillo¹, E. A. Rojas Dominguez¹, M. V. Fernandez Ramírez¹, R. Ramírez Olivas², M. I. Tapia Lopez¹, and G. Cumplido Barbeitia³. (1) Dept. de Ciencias Quimico Biologicas, Univ. de Sonora, Dr. Bourlang # 81, Prados del Centenario, Hermosillo, Sonora, 83260, Mexico, (2) Dept. de Ciencias Quimico Biologicas, Univ. de Sonora, Dr. Bourlang # 81, Prados del Centenario, Hermosillo, Sonora, 83260, Mexico, (3) Dept. de Alimentos de Origen Animal, CIAD, A.C., Dr. Bourlang # 81, Prados del Centenario, Hermosillo, Sonora, 83260, Mexico

The jumbo squid (Dosidicus gigas) is a low-fat specie with excellent nutritional atributes, and a good source of proteins and minerals. The wide fishery of this mollusk makes it easy to capture, keeping the prices low in the market. For the elaboration of the marinate product, squid mantle was used. The mantle was washed with cold water (5° C) and cleaned eliminating the superficial connective tissue. Then, it was divided in 2 parts of approximately 1,700 g. One part was cooked (100° C/ 30 min), while the other one was left raw. The marinate formulation was prepared according to the total mass of squid: 38.8% ground chili, 23.7% pepper, 23.7% “caguamanta” mix, 6.7% oregano, 6.7% garlic and 0.4% polyphosphates mixed in a solution of soy sauce, water and vinegar (1.0 L, 0.50 L, and 0.01L). Both samples, in separate containers, were put in an industrial vaccum masseur and were stored in a refrigerated chamber at 5° C. The following parameters were determinated for the raw squid, the raw squid marinate and the cooked squid marinate: ashes, humidity and proteins. To evaluate the quality of this products, the pH, the total volatile bases content and a microbiological analysis were promoted twice a week. The results were compared versus the Official Mexican Regulations. The sensorial analysis consisted in a five-point hedonic scale using a panel of 30 non-trained judges that evaluated the attributes of texture, flavor and presentation of the final products. The raw squid marinate had the highest acceptance (p<0.05) in terms of texture and flavor. This product has a high potential of commercialization because 90% of the judges implied to buy it.

Session 89A, Aquatic Food Products: General
2:00 PM - 5:30 PM, Tuesday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana