Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process

Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process

Collagen is the major connective tissue (CT) protein and one of the main constituents of the jumbo squid (Dosidicus gigas). Therefore, physicochemical changes of pepsin-solubilized collagen (PSC) and insoluble collagen (IC) were studied after cooking (100°C/30 min) of muscle (mantle, fins, and arms)...

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Bibliographic Details
Main Authors: Josafat M. Ezquerra-Brauer, Enrique Márquez-Ríos, Betzabe E. López-Corona, Víctor M. Ocaño-Higuera, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola, Wilfrido Torres-Arreola
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Jumbo squid
Muscle
Cooking
Collagen
Cross-linking
Online Access:http://dx.doi.org/10.1080/10942912.2018.1477159

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