Spray-Drying Effect of the Soluble Solids from an Effluent Produced by Cooking Jumbo Squid (Dosidicusgigas) Mantle Muscle

Abstract

Cooking jumbo squid (Dosidicusgigas) muscle produces high organic-matter effluents, potentially pollutant for the environment. Effluent composition and physicochemical properties of solids recovered by freeze drying and spray drying were evaluated after being ultrafiltrated through 30 and 1 kDa cut-off membranes. Ultrafiltration reduced chemical and biochemical oxygen demands (99.8% and 99.4%, respectively). Hue angle and whiteness index were affected (p < 0.05) by drying temperature but not by atomizer rotation rate. Amino acid concentration was inversely affected as temperature and atomizer rotation rate increased, while nucleotides were reduced by heating. Squid cooking effluent showed valuable components that can be used by the food industry.

Keywords:

• Effluent
• Jumbo squid
• Solids recovery
• Spray drying
• Ultrafiltration

Notes

^a–f Means with different letter are significantly different (p < 0.05).

S: Obtained solids mass; x _S : Solids fraction on powder; x _L : Solid fraction in the feeding liquid.

See “Materials and Methods” section for yield calculation. n = 2.

^a–f Means with different letter on each parameter are significantly different (p < 0.05). n = 2. *Obtained by difference.

^a–d Means with different letter on each parameter are significantly different (p < 0.05). n = 2.

^a–e Means with different letter are significantly different (p < 0.05). n = 2.

DM = dry matter. *Essential amino acids. ⁺Squid favor related amino acids. **n = 1.

^a–f Means with different letter in the same row are significantly different (p < 0.05). n = 2.

DM = dry matter.

^a–d Means with different letter in the same row are significantly different (p < 0.05). n = 2; n.d. = Not detected.