Abstract
Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder
Highlights
Huge innovation opportunities exist in using an underutilized by-product to create new healthy products for consumers
Some are useful due to their health benefits and can be utilized as food additives when applied in food processing
The squid ink powder was added to distilled water to prepare 1%, 2% and 3% of squid ink solution
Summary
Huge innovation opportunities exist in using an underutilized by-product to create new healthy products for consumers. Functional foods look the same to conventional foods (Cencic and Chingwaru, 2010). Cephalopods ink is a by-product of seafood processing and can be used as a food additive in food processing (Sasaki et al, 1997). Around 70 to 80 thousand tons of squid and cuttlefish are caught and processed in Malaysia while those ink sacs are discarded and thrown as wastage (Department of Fisheries, Malaysia, 2015). For a long period of time, people are throwing food wastes without knowing their benefits. Among these waste products, some are useful due to their health benefits and can be utilized as food additives when applied in food processing
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
