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Squid By-products


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#1 glen

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Posted 18 September 2005 - 11:30 PM

I was recently asked to help someone interested in the use of squid by-products.

Here is a summary of some of the information I collected.

Firstly, the main types of squid by-products are:
1) heads
2) viscera (or gut)
3) unclaimed fins, mantles and tentacles
4) pens (or backbones)

There have been experiments using the heads, fins, etc as feed for atlantic salmon. It is considered a good and cheap source of protein.(see article for more info)
http://vefur.rf.is/T..... ChongLee.pdf

There has also been research into the use of the squid backbone or pen as a source of chitin. (see below for some info on current research)

Chitosan functional properties
R Shepherd, S Reader and A Falshaw
Abstract
Chitosan is a partially deacetylated polymer of N-acetyl glucosamine. It is essentially a natural, water-soluble, derivative of cellulose with unique properties. Chitosan is usually prepared from chitin (2 acetamido-2-deoxy beta-1,4-D-glucan) and chitin has been found in a wide range of natural sources (crustaceans, fungi, insects, annelids, molluscs, coelenterata etc.) However chitosan is only manufactured from crustaceans (crab and crayfish) primarily because a large amount of the crustacean exoskeleton is available as a by product of food processing. Squid pens (a waste byproduct of New Zealand squid processing) are a novel, renewable source of chitin and chitosan. Squid pens are currently regarded as waste and so the raw material is relatively cheap. This study was intended to assess the functional properties of squid pen chitosan. Chitosan was extracted from squid pens and assessed for composition, rheology, flocculation, film formation and antimicrobial properties. Crustacean chitosans were also assessed for comparison. Squid chitosan was colourless, had a low ash content and had significantly improved thickening and suspending properties. The flocculation capacity of squid chitosan was low in comparison with the crustacean sourced chitosans. However it should be possible to increase the flocculation capacity of squid pen chitosan by decreasing the degree of acetylation. Films made with squid chitosan were more elastic than crustacean chitosan with improved functional properties. This high quality chitosan could prove particularly suitable for medical/analytical applications.

Glycoconjugate Journal
Publisher: Springer Science+Business Media B.V., Formerly Kluwer Academic Publishers B.V.
ISSN: 0282-0080 (Paper) 1573-4986 (Online)
DOI: 10.1023/A:1018524207224
Issue: Volume 14, Number 4
Date: January 1997
Pages: 535 - 542

Keywords
chitosan - squid - crustacean - viscosity - flocculation - film - solubility - functional - properties - composition
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#2 supersquid

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Posted 20 September 2005 - 03:02 PM

Hey Glen

Another by product is the ink which they put in pasta and spagehetti what it tastes like is anyones guess, anyone here tried it??? :geek :geek


:th Wally :th
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#3 glen

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Posted 20 September 2005 - 07:57 PM

thanks for reminding me wally! i know squid ink is pretty popular! i haven't tried it myself...the whole idea of black pasta doesn't sound that great to me! :th

cheers, glen
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