Optimisation of Dosidicus gigas mantle proteolysis at industrial scale

The use of enzymatic preparations in food processing is very old and has a number of advantages such as the high specificity of the enzymes, which avoids unwanted products, and their use at moderate temperatures, hence reducing alterations in the most labile components of food. The aim of this work is to supply information that would allow the use of Dosidicus gigas, as a source of raw material, in the preparation of diverse frozen products. With this purpose, we studied the effect of seven proteases: collagenase F, collagenase H, collagenase/dispase, papain, pronase, subtilisin and trypsin, and centered on the rheological and sensory evaluation of the changes which occurred in the texture of D. gigas, in order to establish the optimal conditions for the use of each enzyme.