Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder

Abstract

This study aimed to compare the physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powders. Indian squid and cuttlefish are common major sources of seafood products available in Malaysia. However, the inks of these cephalopods are considered waste products. Inks were removed from squids, freezedried, and ground into powder form. The color, pH, water activity, bulk and tapped densities, emulsifying activity and stability, viscosity, water solubility and microscopic study were examined. The mean L* value of cuttlefish ink was 14.27±0.010. Squid ink was slightly darker in color (12.21±0.005). The physical properties of squid and cuttlefish ink were pH (6.48±0.01, 7.26±0.02), water activity (0.091±0.006, 0.166±0.003), and bulk and tapped densities (24.650±0.02, 20.591±1.78 g/m 3). The functional properties of both squid and cuttlefish were emulsion activity (15.38±2.67, 11.88±0.23), emulsion stability (56.56±30.45, 39.09±2.91), viscosity (3.07±0.051 mPa, 2.96±0.057 mPa), and water solubility index (17.12±0.01%, 10.51±0.01%). Cuttlefish ink powder is better than squid ink powder because it possessed most of the properties satisfying industrial requirements (emulsion activity, emulsion stability, viscosity, water solubility, bulk and tapped densities). This ink can also be used as a natural emulsifier in food applications.

Improving quality of smoked sardine fillets by soaking in cuttlefish ink

“…The whiteness value of the cuttlefish ink used in this work was 13.98 ± 1.05. These results are similar to those of Ahamed et al (2018) who found that the whiteness value of cuttlefish ink was 14.16. Just after soaking, due to the melanin pigment, a significant difference was observed between the sardine control sample and those soaked with the ink solution (P < 0.05).…”

“…Cardinal et al (2001) explained this decrease of whiteness by a loss of water in fish muscle. Cuttlefish ink plays a role as a natural food coloring agent (Ahamed et al, 2018). The whiteness value of the cuttlefish ink used in this work was 13.98 ± 1.05.…”