Identification and characterization of the off-flavor in mantle muscle of jumbo squid (Dosidicus gigas) from the Gulf of California

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 ultra...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2004, Vol.13 (1), p.55-67
Main Authors: Sanchez-Brambila, G.Y, Alvarez-Manilla, G, Soto-Cordova, F, Lyon, B.G, Pacheco-Aguilar, R
Format: Article
Language:English
Subjects:
amino acid composition
bitter-tasting compounds
bitterness
calamari
Dosidicus gigas
Marine
off flavors
off-flavor
peptides
sensory evaluation
sourness
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Summary: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.
ISSN:1049-8850
1547-0636
DOI:10.1300/J030v13n01_06