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Gelatines from three different jumbo squid (Dosidicus gigas) by-products (fins, arms, and skin) were compared based on their chemical and biochemical properties (amino acid composition, molecular weig...
Previous studies have demonstrated antitumor activity in squid ink. This study was carried out to clarify the key component of, and the role of tyrosinase in the antitumor activity. The antitumor frac...
In order to utilize low-cost squid effectively as a functional material for food processing and preservation, squid protein hydrolysate (SPH) was prepared from 4 species of squid by protease treatment...
The quality of squid deteriorates very rapidly after catch. To maintain the quality of squid for a longer period, we carried out super-chilling storage. Live swordtip squids Loligo edulis were killed ...
Histological and physicochemical changes in the mantle muscle tissue of squid (Sepioteuthis lessoniana) during storage were studied. When raw squid mantles were broken parallel to the circular muscula...
Volatile compounds were isolated from cooked squid (Todarodes pacificus STEENSTRUP) using a porous polymer resin with Tenax TA column chromatography. Aroma extract dilution analysis determined the fol...

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