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

Abstract

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.Bioactive compounds from jumbo squid J. M. Ezquerra-Brauer and S. P. Aubourg 988

Employment of Flake Ice Systems Including Natural Preservative Compounds for the Quality Enhancement of Chilled Seafood—A Review

“…Fish meal is by far the most valuable non-edible commodity produced from marine by-products; thus, its global production reached a level of 18 million tons in 2018 [ 82 ]. Furthermore, non-nutritional applications are nowadays also attracting attention, as in the case of chitin and chitosan, leather, pharmaceuticals, cosmetics, fine chemicals, collagen, gelatin, and others [ 83 ]. Meanwhile, a great deal of attention is being given to converting seafood by-products into sources of bioactive compounds that could be employed in seafood technology as preservative substances and in human nutrition [ 80 , 84 ].…”

Distinctive characteristics of collagen and gelatin extracted from Dosidicus gigas skin

“…Collagen exhibits poor water solubility due to its cross-linking characteristic, especially at low temperature (Yang et al, 2020). In an acidic or basic solution, the solubility of collagen increases owing to the cleavage of non-covalent inter-and intra-molecular bonds (Ezquerra-Brauer & Aubourg, 2019). Besides, the presence of enzymes has been reported to promote the collagen extraction by further removing numerous covalent intra-and inter-molecular crosslinks wherein residues of lysine and hydroxylysine, ester bonds and other bonds with saccharides were involved (Ahmad et al, 2017).…”

Flavour Improvement of Protein Hydrolysates Derived from Cephalopods Byproducts Using Maillard Reaction: A Short Review

“…Hence, the increased exploitation of squid contributes to a considerable amount of byproducts for up to 60% of the whole weight, defined as leftover after processing (Ezquerra-Brauer & Aubourg, 2019). Instead, improving the utilization of protein resources from marine shellfish has become a research hotspot nowadays.…”