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

被引：32

作者：

Singh, Avtar ^{[1
]}

Mittal, Ajay ^{[1
]}

Benjakul, Soottawat ^{[1
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90110, Thailand

来源：

FOOD REVIEWS INTERNATIONAL | 2022年 / 38卷 / 04期

关键词：

Squid; chitosan; surimi gel; collagen; melanin-free ink; DOSIDICUS-GIGAS HEPATOPANCREAS; BASS LATES-CALCARIFER; MELANIN-FREE INK; GEL PROPERTIES; FUNCTIONAL-PROPERTIES; PROTEASE INHIBITORS; MICROBIAL TRANSGLUTAMINASE; CHEMICAL-COMPOSITION; THERMAL GELATION; ILLEX-ARGENTINUS;

D O I：

10.1080/87559129.2020.1734611

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：455 / 479

页数：25

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