Rosas-Romero Zaidy G, Ramirez-Suarez Juan C, Pacheco-Aguilar Ramón, Lugo-Sánchez Maria E, Carvallo-Ruiz Gisela, García-Sánchez Guillermina
Laboratory of Quality Fish Products, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.) Carretera al Ejido La Victoria, Km 0.6, Apdo. Postal 1735, Col. Centro, CP 83000 Hermosillo, Sonora, Mexico.
Bioresour Technol. 2010 Jan;101(2):600-5. doi: 10.1016/j.biortech.2009.08.074. Epub 2009 Sep 11.
Jumbo squid (Dosidicus gigas) mantle muscle was cooked simulating industrial procedures (95 degrees C x 25 min, 1.2:5 muscle:water ratio). The effluent produced was analyzed for chemical and biochemical oxygen demands (COD and BOD(5), respectively), proximate analysis, flavor-related compounds (free amino acids, nucleotides and carbohydrates) and SDS-PAGE. The COD and BOD(5) exhibited variation among samplings (N=3) (27.4-118.5 g O(2)/L for COD and 11.3-26.7 g O(2)/L for BOD(5)). The effluent consisted of 1% total solids, 75% of which represented crude protein. Sixty percent of the total free amino acid content, which imparts flavor in squid species, corresponded to glutamic acid, serine, glycine, arginine, alanine, leucine and lysine. The nucleotide concentration followed this order, Hx>>ADP>AMP>ATP>IMP>HxR. The variation observed in the present work was probably due to physiological maturity differences among the squid specimens (i.e., juvenile versus mature). Solids present in squid cooking effluent could be recovered and potentially used as flavor ingredients in squid-analog production by the food industry.
按照工业流程模拟（95摄氏度×25分钟，肌肉与水的比例为1.2:5）对洪堡鱿鱼（Dosidicus gigas）的外套膜肌肉进行烹饪。对产生的废水进行化学需氧量和生化需氧量（分别为COD和BOD₅）分析、近似分析、风味相关化合物（游离氨基酸、核苷酸和碳水化合物）分析以及SDS-PAGE分析。COD和BOD₅在各样本（N = 3）之间呈现出差异（COD为27.4 - 118.5克氧气/升，BOD₅为11.3 - 26.7克氧气/升）。废水中总固体含量为1%，其中75%为粗蛋白。在鱿鱼品种中赋予风味的游离氨基酸总量的60%对应于谷氨酸、丝氨酸、甘氨酸、精氨酸、丙氨酸、亮氨酸和赖氨酸。核苷酸浓度按此顺序排列：肌苷＞二磷酸腺苷＞一磷酸腺苷＞三磷酸腺苷＞肌苷酸＞肌苷核糖。本研究中观察到的差异可能是由于鱿鱼样本之间的生理成熟度差异（即幼年与成年）。鱿鱼烹饪废水中存在的固体物质可以回收利用，并有可能被食品工业用作鱿鱼仿制品生产中的风味成分。
