SQUID PROTEIN CHARACTERISTICS AND THEIR POTENTIAL INDUSTRIAL APPLICATIONS

Research output: Contribution to journalArticleResearchpeer-review

Abstract

The global increase in population has caused a rise in the food demand and seafood is no exception. This has led to an overexploitation of commonly consumed species, and new spe - cies have been proposed to satisfy current demands. One such species is the giant squid. This species has a great potential due to its intrinsic characteristics. This fishing resource is one of the most important in Mexico, but only 10-20% of the catch is consumed domestically. The rest is exported to Asian countries, with minimal added value. In this sense, integral uses of this resource must be considered, as the mantle, fins, head and viscera can be used for different purposes. In this review, we summarize the ma - jor characteristics of squid proteins and their application as food ingredients, in aquaculture and in other practical applications, as well as what has been and is being done in the industry.
Original languageUndefined/Unknown
JournalInterciencia
StatePublished - 2016

Cite this

@article{356690ec20c741d68ad0bff302d182b4,
title = "SQUID PROTEIN CHARACTERISTICS AND THEIR POTENTIAL INDUSTRIAL APPLICATIONS",
abstract = "The global increase in population has caused a rise in the food demand and seafood is no exception. This has led to an overexploitation of commonly consumed species, and new spe - cies have been proposed to satisfy current demands. One such species is the giant squid. This species has a great potential due to its intrinsic characteristics. This fishing resource is one of the most important in Mexico, but only 10-20{\%} of the catch is consumed domestically. The rest is exported to Asian countries, with minimal added value. In this sense, integral uses of this resource must be considered, as the mantle, fins, head and viscera can be used for different purposes. In this review, we summarize the ma - jor characteristics of squid proteins and their application as food ingredients, in aquaculture and in other practical applications, as well as what has been and is being done in the industry.",
author = "CLAUDIA, {LIZETH MURRIETA-MART{\'I}NEZ} and Higuera, {V{\'i}ctor Manuel Oca{\~n}o} and Jim{\'e}nez, {Guadalupe Miroslava Su{\'a}rez} and R{\'i}os, {Enrique M{\'a}rquez}",
year = "2016",
language = "Indefinido/desconocido",
journal = "Interciencia",
issn = "0378-1844",
publisher = "Interciencia Association",

}

SQUID PROTEIN CHARACTERISTICS AND THEIR POTENTIAL INDUSTRIAL APPLICATIONS. / CLAUDIA, LIZETH MURRIETA-MARTÍNEZ; Higuera, Víctor Manuel Ocaño; Jiménez, Guadalupe Miroslava Suárez; Ríos, Enrique Márquez.

In: Interciencia, 2016.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - SQUID PROTEIN CHARACTERISTICS AND THEIR POTENTIAL INDUSTRIAL APPLICATIONS

AU - CLAUDIA, LIZETH MURRIETA-MARTÍNEZ

AU - Higuera, Víctor Manuel Ocaño

AU - Jiménez, Guadalupe Miroslava Suárez

AU - Ríos, Enrique Márquez

PY - 2016

Y1 - 2016

N2 - The global increase in population has caused a rise in the food demand and seafood is no exception. This has led to an overexploitation of commonly consumed species, and new spe - cies have been proposed to satisfy current demands. One such species is the giant squid. This species has a great potential due to its intrinsic characteristics. This fishing resource is one of the most important in Mexico, but only 10-20% of the catch is consumed domestically. The rest is exported to Asian countries, with minimal added value. In this sense, integral uses of this resource must be considered, as the mantle, fins, head and viscera can be used for different purposes. In this review, we summarize the ma - jor characteristics of squid proteins and their application as food ingredients, in aquaculture and in other practical applications, as well as what has been and is being done in the industry.

AB - The global increase in population has caused a rise in the food demand and seafood is no exception. This has led to an overexploitation of commonly consumed species, and new spe - cies have been proposed to satisfy current demands. One such species is the giant squid. This species has a great potential due to its intrinsic characteristics. This fishing resource is one of the most important in Mexico, but only 10-20% of the catch is consumed domestically. The rest is exported to Asian countries, with minimal added value. In this sense, integral uses of this resource must be considered, as the mantle, fins, head and viscera can be used for different purposes. In this review, we summarize the ma - jor characteristics of squid proteins and their application as food ingredients, in aquaculture and in other practical applications, as well as what has been and is being done in the industry.

UR - http://www.redalyc.org/articulo.oa?id=33946993002

M3 - Artículo

JO - Interciencia

JF - Interciencia

SN - 0378-1844

ER -