Salt, nonmuscle proteins, and hydrocolloids affecting rigidity changes during gelation of giant squid (Dosidicus gigas)

A thermal scanning rigidity monitor was used to determine how certain nonmuscle proteins and hydrocolloids contribute, separately or in combination, to gelation of giant squid mantle homogenized with 1.5% or 2.5% NaCl. In batters with 1.5% salt, rigidity was higher and peak gelation also took place at a higher temperature. Of all the ingredients tested, only l-carrageenan contributed significantly to rigidity. Maximum values for batter rigidity and for folding test and work of penetration in cooked gels were attained when -carrageenan was added along with starch and a nonmuscle protein, which indicates synergy among the three ingredients.