Recent trends for the employment of jumbo squid (Dosidicus gigas) by-products as a source of bioactive compounds with nutritional, functional and preservative applications: a review

Josafat Marina Ezquerra-Brauer, Santiago P. Aubourg

Research output: Contribution to journalScientific reviewpeer-review

8 Scopus citations

Abstract

© 2019 Institute of Food Science and Technology Only 50%–60% of total seafood catch is used for human consumption, seafood processing being considered as one of the main sources of by-products. Among marine species, jumbo squid (JS; Dosidicus gigas) represents the most important squid fishery, showing an increasing economic interest in many countries. As for any other marine species, the regular cleaning, dressing and processing produce high quantities of by-products (skin, head, fins, viscera, tentacles, unclaimed mantle, etc.) that are rich in many nutrients (proteins, lipids, minerals, vitamins, enzymes, biopolymers, etc.). This review compiles information about extraction and employment of JS by-products with the aim of enhancing their economic value and reduce environmental drawbacks. A special emphasis is given to the relevance in developing methods susceptible to transform by-products into useful and profitable products susceptible to be applied in several industries such as food, medicine, agrochemical or pharmaceutical. Future possible trends for widening this profitable use are mentioned.
Original languageAmerican English
Pages (from-to)987-998
Number of pages12
JournalInternational Journal of Food Science and Technology
DOIs
StatePublished - 1 Apr 2019

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