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.
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