Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder
Journal Title: Food Research - Year 2018, Vol 2, Issue 4
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, freeze-dried, 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/m3). 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.
Authors and Affiliations
A. R. G. B. Ahamed, M. P. Hossain, R. A. Antora, Rabeta Mohd Salleh
Keywords
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- EP ID EP489192
- DOI 10.26656/fr.2017.2(4).070
- Views 178
- Downloads 0
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