Journal
FOOD REVIEWS INTERNATIONAL
Volume 38, Issue 4, Pages 455-479Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2020.1734611
Keywords
Squid; chitosan; surimi gel; collagen; melanin-free ink
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Funding
- Prince of Songkla University [AGR6302013N]
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Squid organs such as mantle, tentacle, ovary, ink and visceral organs are commonly used as food or food ingredients. They can also be used to improve the gel properties of other food products. This review provides updated information on squid products and discusses their potential applications in food or related industries.
Squid mantle, tentacle, ovary, ink and visceral organs have been used as food or food ingredients. Mantle is consumed as raw, boiled and other forms such as surimi, dried-seasoned squid. Skin is used for the preparation of collagen or gelatin or their derivatives. Melanin-free ink, serine protease inhibitors from squid ovary and chitooligosaccharide from squid pen can be employed to improve the gel properties of dark and white fleshed surimi. This review provides the insight of full updated information on squid products and value-added products from squid discards. Their potential applications in food or related industries are also revisited.
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