Influence of Some Protease Inhibitors on Gelation of Squid Muscle

The effect of 4 food‐grade protease inhibitors–bovine plasma, potato powder, ethylenediamine‐tetraacetic acid, and sodium pyrophosphate–on heat gelation of squid (Todaropsis eblanae) muscle was studied. The action of these ingredients was characterized by determining the proteolytic activity in batters containing them and the rheological properties of gels made with them. The gelation profile showed that the setting effect was greatest with pyrophosphate (PPI) and that gel rigidity was highest with bovine plasma (BP). All 4 inhibited proteolytic activity to some extent at 65 °C. BP was the most effective. At 40 °C, only EDTA and PPI were active. Rheologically, the most effective combination was PPI plus bovine plasma in that this combined inhibition of proteolytic activity with gel enhancement.