Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris) | Efecto de la congelación y cocción sobre la textura y patrón electroforético de las proteínas de brazos de pulpo (Octopus vulgaris)
Texture is the most valuable feature in cephalopods. Factors that mainly affect the texture of octopus are: freezing, scalding and cooking. The aim of this study was to assess the effect of freezing, scalding and length of cooking time on the texture and electrophoretic pattern of proteins of octopus arms. Octopuses were trapped near Margarita Island and carried with ice to the laboratory where they were packed and subjected to: a) freezing at -27°C or at -20 °C b) scalding c) cooking for 25 min, 35 min or 45 min. Shear force was determined by Kramer cell on strips of octopus arms. SDS-PAGE was done according to the Laemmli method with 12% polyacrilamide gels. A sensory evaluation of the preference of texture was carried out using a hedonic scale of 7-points and a non-trained panel. Octopus texture was not affected by freezing temperature or scalding. Frozen octopus was softer after cooking than fresh. The longer the cooking time was, the softer the octopus was. Myosin heavy chain (MHC) was not significantly affected by scalding or cooking; however large aggregates heavier than MHC, new bands and loss of resolution of the bands appeared. Myosin and paramyosin bands were more affected by freezing prior to cooking.
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Format: | artículo biblioteca |
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2014
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Subjects: | Cooking, Octopus, Octopus vulgaris, Texture, Electrophoretic pattern, Freezing, |
Online Access: | http://hdl.handle.net/10261/109631 |
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dig-ictan-es-10261-1096312021-04-30T11:32:54Z Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris) | Efecto de la congelación y cocción sobre la textura y patrón electroforético de las proteínas de brazos de pulpo (Octopus vulgaris) Reyes, G. Nirchio, M. Bello, R. Borderías, A. Javier Cooking Octopus Octopus vulgaris Texture Electrophoretic pattern Freezing Texture is the most valuable feature in cephalopods. Factors that mainly affect the texture of octopus are: freezing, scalding and cooking. The aim of this study was to assess the effect of freezing, scalding and length of cooking time on the texture and electrophoretic pattern of proteins of octopus arms. Octopuses were trapped near Margarita Island and carried with ice to the laboratory where they were packed and subjected to: a) freezing at -27°C or at -20 °C b) scalding c) cooking for 25 min, 35 min or 45 min. Shear force was determined by Kramer cell on strips of octopus arms. SDS-PAGE was done according to the Laemmli method with 12% polyacrilamide gels. A sensory evaluation of the preference of texture was carried out using a hedonic scale of 7-points and a non-trained panel. Octopus texture was not affected by freezing temperature or scalding. Frozen octopus was softer after cooking than fresh. The longer the cooking time was, the softer the octopus was. Myosin heavy chain (MHC) was not significantly affected by scalding or cooking; however large aggregates heavier than MHC, new bands and loss of resolution of the bands appeared. Myosin and paramyosin bands were more affected by freezing prior to cooking. Este estudio fue posible gracias al financiamiento otorgado por la OPSU a través del Proyecto Alma Mater y al Consejo de Investigación de la UDO mediante el Proyecto titulado “Estudio de los cambios en la textura y color del pulpo almacenado en congelación” Peer Reviewed 2015-01-22T10:05:06Z 2015-01-22T10:05:06Z 2014 2015-01-22T10:05:06Z artículo http://purl.org/coar/resource_type/c_6501 issn: 2309-5806 Archivos Latinoamericanos de Nutricion 64: 198- 205 (2014) http://hdl.handle.net/10261/109631 none |
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Cooking Octopus Octopus vulgaris Texture Electrophoretic pattern Freezing Cooking Octopus Octopus vulgaris Texture Electrophoretic pattern Freezing |
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Cooking Octopus Octopus vulgaris Texture Electrophoretic pattern Freezing Cooking Octopus Octopus vulgaris Texture Electrophoretic pattern Freezing Reyes, G. Nirchio, M. Bello, R. Borderías, A. Javier Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris) | Efecto de la congelación y cocción sobre la textura y patrón electroforético de las proteínas de brazos de pulpo (Octopus vulgaris) |
description |
Texture is the most valuable feature in cephalopods. Factors that mainly affect the texture of octopus are: freezing, scalding and cooking. The aim of this study was to assess the effect of freezing, scalding and length of cooking time on the texture and electrophoretic pattern of proteins of octopus arms. Octopuses were trapped near Margarita Island and carried with ice to the laboratory where they were packed and subjected to: a) freezing at -27°C or at -20 °C b) scalding c) cooking for 25 min, 35 min or 45 min. Shear force was determined by Kramer cell on strips of octopus arms. SDS-PAGE was done according to the Laemmli method with 12% polyacrilamide gels. A sensory evaluation of the preference of texture was carried out using a hedonic scale of 7-points and a non-trained panel. Octopus texture was not affected by freezing temperature or scalding. Frozen octopus was softer after cooking than fresh. The longer the cooking time was, the softer the octopus was. Myosin heavy chain (MHC) was not significantly affected by scalding or cooking; however large aggregates heavier than MHC, new bands and loss of resolution of the bands appeared. Myosin and paramyosin bands were more affected by freezing prior to cooking. |
format |
artículo |
topic_facet |
Cooking Octopus Octopus vulgaris Texture Electrophoretic pattern Freezing |
author |
Reyes, G. Nirchio, M. Bello, R. Borderías, A. Javier |
author_facet |
Reyes, G. Nirchio, M. Bello, R. Borderías, A. Javier |
author_sort |
Reyes, G. |
title |
Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris) | Efecto de la congelación y cocción sobre la textura y patrón electroforético de las proteínas de brazos de pulpo (Octopus vulgaris) |
title_short |
Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris) | Efecto de la congelación y cocción sobre la textura y patrón electroforético de las proteínas de brazos de pulpo (Octopus vulgaris) |
title_full |
Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris) | Efecto de la congelación y cocción sobre la textura y patrón electroforético de las proteínas de brazos de pulpo (Octopus vulgaris) |
title_fullStr |
Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris) | Efecto de la congelación y cocción sobre la textura y patrón electroforético de las proteínas de brazos de pulpo (Octopus vulgaris) |
title_full_unstemmed |
Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris) | Efecto de la congelación y cocción sobre la textura y patrón electroforético de las proteínas de brazos de pulpo (Octopus vulgaris) |
title_sort |
effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (octopus vulgaris) | efecto de la congelación y cocción sobre la textura y patrón electroforético de las proteínas de brazos de pulpo (octopus vulgaris) |
publishDate |
2014 |
url |
http://hdl.handle.net/10261/109631 |
work_keys_str_mv |
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