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Chemical Engineering & Development
Journal of Science and Engineering
Vol. 08 / Nº 01
e – ISSN: 3028-8533
ISSN – L: 3028-8533
Chemical Engineering & Development
University of Guayaquil | Faculty of Chemical Engineering
Guayaquil – Ecuador
https://revistas.ug.edu.ec/index.php/iqd
Email: inquide@ug.edu.ec
francisco.duquea@ug.edu.ec
Pag. 51
Production of Vienna Type Sausage from Squid Pulp (Dosidicus gigas).
Elaboration of Vienna-type Sausage from Jumbo squid pulp (Dosidicus gigas)
Richard Smith Gutierrez Huayra
1
*
Received: 08/02/2025 – Accepted: 10/16/2025 – Published: 01/01/2025
Research
Articles
X
Review
Articles
Essay Articles
* Corresponding
author.
This work is licensed under a Creative Commons Attribution-NonCommercial-Share Alike 4.0 (CC
BY-NC-SA 4.0) international license. Authors retain the rights to their articles and may share, copy,
distribute, perform, and publicly communicate the work, provided that the authorship is acknowledged,
not used for commercial purposes, and the same license is maintained in derivative works.
Summary.
Squid (Dosidicus gigas) is an abundant marine resource of high nutritional value, with great potential to diversify the food industry through the
development of innovative value-added products. The objective of the research was to analyze the feasibility of making a Vienna type sausage using
squid pulp, optimizing its formulation and evaluating its sensory acceptance. We worked with three formulations that incorporated 5%, 8% and 10%
starch. The technological process included conditioning, leaching, grinding, homogenization, stuffing, blanching, cooling and refrigeration. The
preference evaluation was carried out with a panel of 30 judges not trained using the Friedman statistical test. Likewise, chemical, nutritional and
microbiological analyses were carried out to determine both the nutritional value and the safety of the product. The formulation with 8% starch showed
the best acceptance in the attributes of flavor, appearance and texture. The optimal processing conditions were: emulsification at 10 °C, cooking at 70 °C
for 23 minutes and cooling at 2–4 °C for 5 minutes, with lower energy consumption compared to other formulations. Each 100 g of product provided
17.4 g of protein, 1.2 g of fat, 1.3 g of carbohydrates and 125 Kcal, with a healthier profile than the control sausage. Microbiological analyses confirmed
the safety of the product, as low aerobic counts and absence of pathogens were recorded. In conclusion, the production of Vienna sausages from squid
pulp is a viable alternative that provides nutritional, sensory and health benefits, contributing to the diversification of products derived from fishing.
Keywords.
Squid (Dosidicus gigas), Vienna sausage, Fishery products, Food safety, Value added.
Abstract.
The jumbo squid (Dosidicus gigas) is an abundant and nutritious marine resource with the potential to diversify the food industry through value-added
products. The study aimed to evaluate the feasibility of producing a vienna-type sausage using jumbo squid pulp, optimizing its formulation and sensory
acceptability. Three formulations with 5%, 8%, and 10% starch were developed. The process included conditioning, leaching, grinding, homogenization,
stuffing, blanching, cooling, and refrigeration. Acceptability was evaluated by a panel of 30 untrained judges using the Friedman test. Chemical-nutritional
and microbiological analyses were conducted to determine the product’s nutritional value and safety. The formulation with 8% starch received the highest
acceptance in flavor, appearance, and texture. The optimal processing parameters were: emulsification at 10 °C, cooking at 70 °C for 23 min, and cooling
at 2–4 °C for 5 min, resulting in energy savings compared to other formulations. Per 100 g, the product contained 17.4 g protein, 1.2 g fat, 1.3 g
carbohydrates, and 125 Kcal, with lower fat and calorie content than the control sausage. Microbiological analyses confirmed its safety, showing low
aerobic counts and absence of pathogens. The production of Vienna-type sausage based on jumbo squid pulp proved viable, offering nutritional, sensory,
and sanitary, advantages for the diversification of fishery products.
Keywords.
Jumbo squid (Dosidicus gigas), Vienna-type sausage, Fishery products, Food safety, Value–added.
1. Introduction
The growing global demand for high-quality, sustainable
protein foods has driven research into unconventional
sources and the holistic use of marine resources [1]. In this
context, the giant squid (Dosidicus gigas) represents one of
the most abundant cephalopod resources in the Eastern
Pacific Ocean, with significant catch volumes that support
important fisheries in countries such as Peru and Mexico
[2]. Despite its abundance and high nutritional value, much
of its technological potential remains underutilized, being
mainly destined for export markets as a frozen product or in
derivatives with low added value [3]. Squid pulp,
characterised by its high protein and low fat content,
presents an exceptional opportunity for the development of
new value-added food products, such as functional meat
sausages [4]. This work explores the feasibility of using the
pulp of Dosidicus gigas as the main raw material in the
1
National University of Callao; rsgutierrezh@unacvirtual.edu.pe ; https://orcid.org/0009-0009-1786-4837 ; Lima – Peru.
production of Vienna sausages, a product of high demand
and acceptance in the market.
1.1 The Potato (Dosidicus gigas)
1.1.1 Classification and description
Dosidicus gigas (d'Orbigny, 1835), commonly known as
squid, giant cuttlefish or Humboldt squid, is a neritic-
oceanic cephalopod mollusk belonging to the family
Ommastrephidae [5]. Its complete taxonomic classification
is as follows: Kingdom: Animalia, Phylum: Mollusca,
Class: Cephalopoda, Order: Oegopsida, Family:
Ommastrephidae, Genus: Dosidicus, Species: D. gigas [6].
It is a large invertebrate, being able to reach more than 1.5
meters in mantle length and 50 kg in weight, which makes
it one of the largest cephalopods in the world [7].
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Pag. 52
Figure 1. Presence of Squid in the Pacific Ocean.
Source:[8].
1.1.1 Biology and Anatomy.
It is a pelagic organism that performs extensive daily
vertical migrations, inhabiting the water column at depths
that can exceed 800 meters during the day [7]. It is
characterized by a short life cycle (1-2 years), extremely fast
growth and high fecundity, which gives it great resilience as
a fishery resource [9]. Their diet is very varied, including
mesopelagic fish, crustaceans and other cephalopods [10].
Anatomically and technologically, the mantle is the portion
of greatest interest for processing, representing the main
source of edible muscle [4].
Figure 2. Anatomy of the squid.
1.1.2 Chemical, nutritional and mineral composition.
The pulp of Dosidicus gigas is recognized for its excellent
nutritional value. Its average proximal composition consists
of high humidity (~80%), high protein content of high
biological value (16-20%), and low lipid content (<2%) [4,
10]. This composition makes it an ideal lean raw material
for the formulation of healthy products. Squid protein is rich
in essential amino acids and its mineral profile includes
significant amounts of phosphorus, potassium, and
selenium, although the content of heavy metals such as
cadmium can be a concern in large organisms, requiring
monitoring [10, 11].
1.1.3 Non-protein nitrogen.
A relevant biochemical characteristic in cephalopods is
their high content of non-protein nitrogen compounds
(NPNs), which they use for osmoregulation and buoyancy
[12]. These compounds include free amino acids (taurine,
arginine, proline), betaines, and, notably, ammonium
chloride in the tissues of some deep-sea squid species [12,
13]. From a technological point of view, a high
concentration of ammonium can generate bitter tastes and
undesirable odors in the pulp, which makes it necessary to
apply washing and conditioning treatments to ensure the
sensory quality of the final product [13].
1.2 Lean muscle proteins.
The technological functionality of squid pulp for the
production of emulsified sausages lies in the ability of its
proteins to form gels and stabilise emulsions. Muscle
proteins are classified, according to their solubility, into
three main fractions [14].
1.2.1 Myofibrillar proteins.
They constitute the most abundant fraction (65-75% of the
total protein) and important from a functional point of view
[13, 14]. They include the contractile proteins actin and
myosin. They are soluble in salt solutions of high ionic
strength (≥0.5 M NaCl) [15]. Myosin is primarily
responsible for heat-induced gelation, forming a three-
dimensional matrix that traps water and fat, which defines
the texture, juiciness, and cohesiveness of sausages [16].
1.2.2 Sarcoplasmic proteins.
They account for 20-30% of the total protein and are soluble
in water or saline solutions of low ionic strength [13]. This
fraction includes enzymes and myoglobin (in species that
possess it). In the case of surimi and similar products, they
are often removed by washing, as they can make it difficult
for a strong gel to form and affect the color and flavor [17].
1.2.3 Stromal proteins.
They make up connective tissue and represent a minority
fraction in the muscle of fish and cephalopods (2-5%) (14).
They mainly include collagen. The low collagen content
and its high thermolability compared to that of mammals
contribute to the tender texture of squid meat, but its role in
the emulsion structure is limited [18].
2. Research design and experimental
methodology for the production of Squid
Sausage.
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Pag. 53
The study on the production of Vienna-type sausage from
the pulp of (Dosidicus gigas) employed a specific research
design and a detailed experimental methodology, which
included sensory and microbiological analyses, and the
application of the Friedman test.
2.1 Research design.
The study was developed under an experimental approach,
which consisted of manipulating the independent variable
(percentage of starch in the formulation) in order to evaluate
its effect on dependent variables such as sensory
characteristics, nutritional profile and microbiological
quality of the squid sausage. This design allowed the
establishment of the processing parameters and the contrast
of the results obtained in each formulation.
2.2 Experimental methodology.
The research combined practical tests and laboratory
analysis. The sausages were made at the MICROBAC –
Laboratorios E.I.R.L. facilities., while the sensory
evaluation was carried out at the Faculty of Fisheries and
Food Engineering of the National University of San Luis
Gonzaga (UNICA).
3. Materials and methods.
3.1 Materials, equipment, instruments and reagents.
3.1.1 Materials.
The process used a steel pot (5lt. capacity) (LUISSANT),
canvas sieve (60x30cm), plastic strainers, cutting board
(45x30 cm), Teflon pan (24 cm diameter) (UNCO), wick,
stainless steel knives and disposable cups (7 oz.).
3.1.2 Equipment.
The process used a semi-industrial pot (SURGE), a manual
press, a freezer (COLDEX) and a meat grinder (HENKEL).
3.1.3 Instruments.
The measuring instruments included a pH meter
(POCKET), a 150°C thermometer (OMROM), a
hygrometric balance, an analytical balance, and a
commercial balance.
3.1.4 Reagents.
Lactic acid and baking soda were used as reagents.
3.2 Technological process of squid sausage.
Reception of raw materials.
The squid pulp was acquired in the Pisco fishing terminal
market and the inputs respectively in the market N°2 -
Pisco.
Conditioning.
The squid coat was skinned, the cartilage removed, washed
and frozen at 4-6 °C [8]. Due to the acidic and bitter taste of
the squid, which comes from the non-protein nitrogenous
compounds (NNPs), a separation process was carried out
that involved four washes.
Chopped.
The squid was cut into cubes to facilitate grinding and
obtain a surimi-type paste.
Grinding.
Once the squid has been chopped, it is taken to the grinding
machine to produce the paste, which is received in a
container at the exit of the grinder.
Leaching process (preparation of surimi).
This process followed the acid-saline leaching methodology
in four stages:
First wash.
The ground squid was placed in a solution of 0.5% lactic
acid and 0.15% salt (2:1 ratio between solution and meat)
for 10 minutes under constant manual pressure, keeping the
temperature of the solution below 10 °C, and then sifting it.
Second and Third Wash.
These washes were carried out only with cold water (below
10 °C) for 10 minutes, in constant manual pressing and
subsequent sieving for the next wash.
Laundry room.
Neutralization was achieved using a 0.1% sodium
bicarbonate solution (below 10 °C) for 10 minutes in
constant manual pressing, followed by sieving and pressing
on a tocuyo cloth.
Frozen.
The resulting surimi paste was frozen in an extended form.
Heavy.
The conditioned squid pulp , ingredients and additives
were weighed according to calculations to obtain 500 g of
finished product.
Table 1. Veal sausage control formulation.
Ingredients
grams (g)
Beef
350
Pork fat
150
Ice
250
Cornstarch
50
Phosphate
2.5
Salt of cure
2.0
Salt
15
Garlic
2
Pepper
1
Cumin
1
Ajinomoto
2
Nutmeg
0.4
Hot Dog Flavor
2
Smoke Flavor
0.2 ml
Strawberry red dye
0.1 ml
Table 2. Formulation of Squid Sausage (Dosidicus gigas)
Ingredients
Quantity (g)
5% - Starch
Quantity (g)
8% - Starch
Quantity (g)
10% -
Starch
Meat
560
560
560
year
14
14
14
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Pepper
1.1
1.1
1.1
Cumin
1.1
1.1
1.1
Ajinomoto
2.2
2.2
2.2
Nutmeg
0.6
0.6
0.6
Flavoring
2.2
2.2
2.2
Coloring
-
-
-
Ice
140
140
140
Starch
28
44.8
56
Homogenization.
The dry ingredients (seasonings) were homogenized in a
polyethylene bag.
Mixed.
The squid paste (surimi) was added to a processor, followed
by the dry ingredients, then the crushed ice, and lastly, the
starch percentage.
Embedded.
The homogeneous mixture was placed in a stuffing machine
and the cellulose casing was filled under pressure.
Tied up.
After the cellulose casing was stuffed, they were tied into
individual units of standard size.
Blanching.
The sausages were blanched for 20 min, making sure that
they were completely submerged in water and that the water
temperature did not exceed 80 °C.
Cooling.
The sausages were cooled for 5 min in water at over 10°C.
Refrigeration.
The product was stored at refrigeration temperature (4 – 8
°C) for preservation.
See Annex 1.- Flow diagram for obtaining squid paste
(surimi).
Source: Authors.
See Annex 2.- Fig. 4. Flow chart for obtaining Squid
Sausage.
Source: Authors.
4. Analysis and Interpretation of Results.
4.1 Friedman's test for sensory evaluation.
To determine the acceptability of the squid sausages,
Friedman's non-parametric test was applied, which allowed
identifying whether there were significant differences in the
judges' preferences based on the percentage of starch
incorporated in the formulations.
Three formulations were evaluated:
-Sausage with 5% starch.
-Sausage with 8% starch.
-Sausage with 10% starch.
Evaluators.
The evaluation involved a panel of 30 untrained judges,
ranging in age from 20 to 25.
Procedure.
Acceptability was measured using a numerical scale, in
which judges ranked samples from 1 (most preferred) to 3
(least preferred) based on smell, aroma, and taste.
4.2 Hypothesis Test.
The null hypothesis (Ho) stated that there were no
significant differences in preferences between samples,
while the alternative hypothesis (Ha) stated that at least one
sample had a different preference. The significance level (α)
was set at 0.05.
4.3 Friedman's nonparametric test.
The results of the extended reference test are taken for the
following sensory characteristics:
Table. 3. Results of the extended preference test. "Flavor."
Judges/Evaluators
Sample codes for "Squid Sausage"
N°
124
242
375
1
3
3
3
2
2
2
3
3
2
2
2
4
3
1
1
5
1
1
1
6
3
1
3
7
2
2
1
8
2
1
2
9
2
1
1
10
2
1
1
11
1
1
2
12
3
2
2
13
3
1
3
14
2
3
1
15
2
2
1
16
1
1
2
17
2
1
1
18
2
1
2
19
3
2
2
20
3
2
1
21
3
1
2
22
2
1
3
23
2
1
1
24
3
2
2
25
3
1
1
26
3
1
2
27
3
1
1
28
2
1
2
29
3
2
1
30
2
1
1
Total
70
43
51
Code Assignment:
124 (X): 5% starch.
242 (Y): 8% starch.
375 (Z): 10% starch.
Table 4. Results of the extended preference test. "Appearance".
Judges/Evaluators
Sample codes for "Squid Sausage"
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Pag. 55
No.
100
200
300
1
1
2
2
2
2
1
2
3
1
2
3
4
1
1
3
5
1
2
2
6
1
2
3
7
2
3
3
8
1
3
3
9
1
1
3
10
2
2
2
11
1
1
3
12
1
2
2
13
1
3
3
14
1
2
2
15
2
1
3
16
1
3
2
17
2
2
2
18
1
3
2
19
1
1
3
20
1
1
3
21
2
1
3
22
1
3
3
23
2
2
2
24
2
1
3
25
2
2
2
26
1
2
3
27
2
2
3
28
1
2
3
29
1
1
3
30
1
2
3
Total
40
56
79
Code Assignment:
100 (X): 8% starch.
200 (Y): 10% starch.
300 (Z): 5% starch.
Table 5. Results of the extended preference test. "Texture".
Judges/Evaluators
Sample codes for "Squid Sausage"
No.
114
224
305
1
3
2
2
2
2
2
2
3
3
2
2
4
2
3
2
5
2
3
2
6
2
3
1
7
2
2
2
8
2
3
2
9
2
2
2
10
2
3
1
11
3
2
2
12
2
3
1
13
2
2
2
14
2
2
1
15
3
2
2
16
3
3
2
17
2
3
2
18
2
3
2
19
2
3
2
20
2
3
1
21
3
2
1
22
2
3
2
23
3
2
1
24
2
3
2
25
3
2
1
26
2
3
2
27
3
3
2
28
2
3
1
29
2
2
2
30
2
3
1
Total
69
77
50
Code Assignment:
114 (X): 10% starch.
224 (Y): 5% starch.
305 (Z): 8% starch.
Hypothesis:
Ho: There are no significant differences in sample
preferences.
Ha: At least one of the samples has a different preference
with respect to the others.
Table 6. Preference test results on "Appearance, taste, texture of squid
sausage".
Sample
Appearance
Taste
Texture
5% Starch
2.33±0.66b
2.63±0.49b
2.57±0.50b
8% Starch
1.43±0.63a
1.33±0.48a
1.66±0.48a
10% Starch
1.70±0.75a
1.87±0.73a
2.30±0.47b
(XLSTAT – Statistical Software for Excel)
A greater preference was reported for sausages with 8%
starch substitution, followed by those with 10% and below
for inclusion at 5%. This according to the consumer's
perception according to appearance, flavor and texture,
important attributes in this category of blanched sausages.
4.4 Statistical results and decision.
The calculated Friedman statistic (X²C) was compared to the
tabular critical value (X²T). In the three attributes evaluated
(taste, appearance and texture), the calculated values
exceeded the critical value, which led to the rejection of the
null hypothesis. Therefore, the existence of significant
differences in the preferences of judges was confirmed.
This finding supports that the optimal formulation was 8%
starch, which presented the lowest sum of ranges, reflecting
the highest preference in the evaluation scale.
5. Result of the chemical-nutritional analysis.
This analysis provided information on the macronutrient
and vitamin content of squid sausage, and the optimal
formulation showed specific values for each 100 g edible
serving.
Table 7. Result of nutritional chemical analysis of squid sausage/ 100 g.
edible portion.
Description
Sausage
Control
Squid
Sausage
Energy (Kcal)
351
125
Water (g)
48,5
49,2
Protein (g)
14,8
17,4
Fat (g)
29,5
1,2
Carbohydrates (g)
1,5
1,2
Vitam. A (mg)
-
-
Tiamina (mg)
0,03
0,03
Riboflavin (mg)
0,07
0,07
Niacin (mg)
3,7
3,7
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Vitam. C (mg)
-
-
Source: Microbac Laboratories E.I.R.L.
6. Result of the microbiological analysis.
Microbiological testing was performed on the optimal
formulation of squid sausages to ensure that it met
acceptable safety parameters. The results were compared
with the Sanitary Standard that establishes the
microbiological criteria for food safety.
Table 8. Result of microbiological analysis of squid sausage.
Sample
Total
aerobic
count
Ufc/g
Coliforms
Staphylococus
aureus Ufc/g
Salmonella
25 g.
Squid
Sausage
1,200
0
0
Absence
Source: Microbac Laboratories E.I.R.L.
Reference – Sanitary Standard that establishes the microbiological criteria
of sanitary quality and safety for food.
NTS No. 071 – MINSA/DIGESA – V.01 Ministry of Health 2010.
7. Discussion.
The present research demonstrates the technical and sensory
feasibility of making Vienna sausages using giant squid
pulp (Dosidicus gigas), positioning this marine resource as
a promising raw material for the development of functional
meat products with added value. The results obtained are
aligned with current trends that seek to diversify protein
sources and offer healthier alternatives to the consumer [19,
20].
The central finding of the study is the sensory superiority of
the formulation with 8% starch, which obtained the greatest
acceptance in taste, appearance and texture. This result
suggests a crucial technological break-even point. On the
one hand, a starch concentration of 5% may have been
insufficient to form a gel network fully integrated with the
protein matrix, affecting cohesiveness. On the other hand,
10% starch may have resulted in an excessively firm or
rubbery texture, a phenomenon documented in surimi
products with high concentrations of this hydrocolloid [21,
22]. The starch, when gelatinized during cooking (70 °C),
interacts with the myofibrillar proteins of the squid, forming
a mixed and stable gel structure that retains water and fat,
improving both texture and juiciness [23]. The mechanism
involves the formation of a three-dimensional network
where the swollen starch granules are embedded in the
protein matrix, reinforcing the overall structure of the gel
[24].
From a nutritional point of view, the optimised squid
sausage has a noticeably healthier profile than conventional
commercial sausages, with a high protein content (17.4
g/100 g) and a low intake of fat (1.2 g/100 g) and calories
(125 Kcal/100 g). This profile is consistent with the inherent
muscle composition of D. gigas and underscores its
potential for the formulation of functional foods aimed at
health-conscious consumers [25]. The substitution of
animal fats for lean squid protein not only reduces the
caloric content, but also modifies the fatty acid profile,
increasing the proportion of beneficial polyunsaturated fats
such as EPA and DHA, characteristic of marine products
[26].
The textural quality of the final product depends
fundamentally on the gelling capacity of the myofibrillar
proteins of the squid (myosin and actin). Heat treatment at
70°C is key to denaturing these proteins and allowing them
to form a cohesive three-dimensional network [27]. Recent
studies on D. gigas proteins confirm that their gelling is a
complex process that can be modulated by additives. Niu et
al. [28] demonstrated that the addition of other proteins,
such as egg white protein, can inhibit unwanted self-
aggregation of myosin molecules and promote a more
orderly and stronger gel network. Analogously, the starch in
our formulation not only acts as a filler agent, but as a
functional ingredient that positively modifies the rheology
of the system, improving the water-holding capacity and
firmness of the final gel [24].
The safety of the product, confirmed by the low
microbiological counts and the absence of pathogens, is a
result of utmost importance. This success is attributed to the
quality of the raw material, good manufacturing practices
and, crucially, the leaching process, which reduces the
initial microbial load in addition to removing non-protein
nitrogen (NNP) compounds that cause undesirable tastes
[29]. Microbiological stability and shelf life extension are
significant challenges in squid products due to their high
water activity and enzyme potential. Recent research has
shown that D. gigas protein hydrolysates possess intrinsic
antioxidant and antimicrobial properties, capable of
extending the shelf life of squid sausages by up to 95% by
inhibiting microbial growth and oxidation [30]. Although
hydrolysates were not used in our study, the positive
microbiological results provide a solid basis for future
innovations in this line.
In conclusion, the discussion of the results, contrasted with
recent scientific literature, confirms that squid sausage is a
viable and nutritionally superior alternative. Optimizing
starch concentration is key to achieving an acceptable
texture, while controlling the process, from leaching to
cooking, ensures product safety and quality. This work
provides concrete evidence for the valorization of Dosidicus
gigas, an abundant resource that can contribute significantly
to food safety and innovation in the seafood industry.
8. Conclusions.
The present study establishes the optimal processing
parameters for the production of Vienna sausage from squid
pulp (Dosidicus gigas), determining that the concentration
of 8% of potato starch constitutes the technological
equilibrium point that maximizes the sensory acceptability
and physicochemical properties of the product. This
optimized formulation, processed by leaching (three washes
with cold water), emulsification with vegetable fat and
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Pag. 57
cooking at 70 °C for 30 minutes, generates a functional meat
product with high protein content (17.4 g/100 g), low fat
intake (1.2 g/100 g) and low caloric value (125 Kcal/100 g),
complying with the microbiological standards established
by Peruvian regulations.
This concrete contribution positions squid as a viable and
nutritionally superior raw material for the emulsified meat
products industry, contributing to the diversification of
marine protein sources and the valorization of abundant
fishery resources in the Eastern Pacific.
The results obtained demonstrate that the synergistic
interaction between the myofibrillar proteins of the squid
and the starch during heat treatment is essential for the
formation of a cohesive and stable gel matrix, which gives
the final product the desired textural and sensory
characteristics. The water retention capacity, firmness and
juiciness of the optimized product show the technological
potential of this species for applications in the food industry,
overcoming the limitations traditionally associated with
cephalopod processing. These findings provide a solid
scientific basis for technology transfer to the productive
sector, facilitating the implementation of standardized and
reproducible processes on an industrial scale.
It is recommended that future research be focused on three
priority directions: first, to carry out shelf life studies under
different conditions of refrigerated storage and in a
modified atmosphere to determine the microbiological,
physicochemical and sensory stability of the product during
its commercialization; second, to optimize the flavor profile
by evaluating different combinations of spices, seasonings
and masking agents that minimize possible residual notes
characteristic of squid, thus improving consumer
acceptance; and third, to develop scale-up studies at the
pilot and industrial level that validate the reproducibility of
the process, evaluate the economic viability of mass
production and establish the critical quality control
parameters.
Additionally, it would be valuable to explore the
incorporation of squid protein hydrolysates with antioxidant
and antimicrobial properties, as well as the formulation of
analogous products with different nutritional profiles aimed
at specific market segments, such as sports consumers, older
adults or people with dietary restrictions.
9. Author Contributions (Contributor Roles
Taxonomy (CRediT))
1. Conceptualization: Richard Smith Gutierrez Huayra.
2. Data curation: Richard Smith Gutierrez Huayra.
3. Formal analysis: Richard Smith Gutierrez Huayra.
4. Acquisition of funds: N/A.
5. Research: Richard Smith Gutierrez Huayra.
6. Methodology: Richard Smith Gutierrez Huayra.
7. Project management: Richard Smith Gutierrez Huayra.
8. Resources: Richard Smith Gutierrez Huayra.
9. Software: Richard Smith Gutierrez Huayra.
10. Supervision: Richard Smith Gutierrez Huayra.
11. Validation: Richard Smith Gutierrez Huayra.
12. Visualization: Richard Smith Gutierrez Huayra.
13. Writing - original draft: Richard Smith Gutierrez
Huayra.
14. Writing - revision and editing: Richard Smith Gutierrez
Huayra.
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Guayaquil – Ecuador
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Email: inquide@ug.edu.ec
francisco.duquea@ug.edu.ec
Pag. 58
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Guayaquil – Ecuador
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Pag. 59
1
3
1
1
4
5
6
Appendix 1.- Flow diagram for obtaining squid paste (surimi).
FLOW PROCESS DIAGRAM
CONCEPTO DIAGRAMADO: Pasta (Surimi)
DIAGRAM NO.: 1
METHOD DIAGRAM: Current
DATE:
DIAGRAM BEGINS: Selection of squid meat
UNIT TIME
(Min.)
SYMBOL
DESCRIPTION OF THE
PROCESS
UNIT TIME
(Min.)
SYMBOL
DESCRIPTION OF THE
PROCESS
5
Inspection of the squid mantle.
10
3° Washing the squid paste, it is
done only with cold water at a
temperature below 10 °C. In
constant manual pressing
4
The skin and cartilage are
removed from the squid mantle.
10
4° Wash the squid paste in a solution
of 0.1% baking soda, at a
temperature below 10 ºC.
2
The squid mantle is washed.
3
A quality control is carried out on
the finished product.
4
The squid mantle is frozen at 4 -
6 °C.
2
The squid paste is weighed on an
electronic scale.
2
Slicing of the squid mantle.
30
Freezes from 0 to -4 °C.
6
The squid meat is ground in a
meat mill.
ABSTRACT
7
There is a delay after grinding.
TIME
NUMBER
EVENTS
63
8
Operations
20
1° Wash the paste in a solution
of 0.5% lactic acid and 0.15%
salt, at a temperature below
10°C.
6
2
Inspections
3
1
Combined activity
5
2° Washing the pasta is done
only with cold water at a
temperature below 10 °C. In
constant manual pressing.
70
2
Storage
2
1
Delays
2
2
1
2
7
8
2
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Annex 2. Flow chart for obtaining Squid Sausage.
Flow Process Diagram
Concept Diagrammed: Sausage
Diagram No.: 2
Method Diagram: Current
Date:
Diagram Begins: Meat Selection
Unit Time
(Min.)
Symbol
Description of the
process
Unit Time
(Min.)
Symbol
Description of the
process
5
Inspection of pota paste
(surimi).
4
A quality control is
carried out on the
finished product.
4
The squid paste and
ingredients are weighed
on an electronic scale.
5
It is refrigerated from
4 – 8 °C.
2
The dry ingredients are
homogenized.
2
It is expected to
continue with the
analyses.
4
The meat is ground in the
processor.
2
There is a delay after
grinding.
6
Emulsion, the required
ingredients are added.
ABSTRACT
7
The paste is stuffed into a
manual stuffer.
TIME
NUMBER
EVENTS
44
6
Operations
20
Blanch for 20 minutes at a
temperature of 80 °C.
9
2
Inspections
4
1
Combined activity
5
Let it cool for 5 minutes at
more than 10 °C.
5
1
Storage
4
2
Delays
4
3
2
1
6
5
1
2
1
1
1
1
