Full Utilization of Squid Meat and Its Processing By-products: Revisit

ABSTRACT

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.

KEYWORDS:

• Squid
• chitosan
• surimi gel
• collagen
• melanin-free ink

Acknowledgments

This research was supported by Postdoctoral Fellowship from Prince of Songkla University, Thailand to Dr. Avtar Singh. Prince of Songkla University (Grant No. AGR6302013N) was also acknowledged.

Conflicts of Interest

Authors have no conflicts of interest.

Additional information

Funding

This work was supported by the Prince of Songkla University [AGR6302013N].