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Статті в журналах з теми "Dried Squid"

Автор: Grafiati

Опубліковано: 7 червня 2025

Оновлено: 2 серпня 2025

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1

Wulandari, Diah Anggraini. "MORFOLOGI, KLASIFIKASI, DAN SEBARAN CUMI-CUMI FAMILI LOLINGINIDAE." OSEANA 43, no. 2 (2018): 48–65. http://dx.doi.org/10.14203/oseana.2018.vol.43no.2.21.

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MORPHOLOGY, CLASIFICATION, AND DISTRIBUTION OF SQUID FAMILY LOLINGINIDAE. Squids are one of Indonesian export commodities that is produced in frozen, salted, dried or canned, however the information about biology, ecology, habitat and distribution of squid are little known. Squid have ten tentacles equipped with suction, and generates ink to defend against their enemies. Squids are demersal or semi-pelagic animal that lives in the waters column up to a depth of 400 m with diurnal movements. Squids reproduce sexually and by deocious. Squids with family Lolinginidae (genus Lolious) are distribut

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2

Hendri Faisal, Fitria Wati, and Dwi Setio Purnomo. "Uji Kadar Timbal (Pb) pada Ikan Teri dan Cumi Kering yang Beredar di Pasar Sambu Medan secara Spektrofotometri Serapan Atom." Jurnal Indah Sains dan Klinis 2, no. 1 (2021): 11–16. http://dx.doi.org/10.52622/jisk.v2i1.10.

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Anchovies and squid are some of the most abundant fishery resources in Indonesian waters. There is an increase in the concentration of heavy metals such as lead in marine waters which is caused by industrial waste, both solid and liquid waste, so that marine biota such as anchovies and squid accumulate these heavy metals. The very high level of heavy metal toxicity can have adverse effects on public health. The aim of this study was to determine the lead content and determine the number of levels in dried anchovies and dried squid circulating in Sambu Market, Medan City. This research used the

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3

Wittriansyah, Khoeruddin, and Ari Kristiningsih. "ANALISA PROKSIMAT TEPUNG DARI BERBAGAI BAGIAN TUBUH CUMI (LOLIGO SP)." Science Technology and Management Journal 4, no. 1 (2024): 1–6. http://dx.doi.org/10.53416/stmj.v4i1.191.

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Squid (Loligo sp) is a potential fishery commodity in Indonesia.Squid consumption in Indonesia is dominated by fresh squid product. There are not many diversified squid products. The flouring process is one form of diversification of squid product.Squid flour can be used as processed food such as cakes or as an additional flavoring to food. The quality of flour is determined by the proximate content of the flour. This research aims to determine the nutritional content through proximate analysis of squid flour. Squid flour is processed from the head, body, and ink of squid. The squids body part

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4

PATTIPEILOHY, FREDY, TRIJUNIANTO MONIHARAPON, and DOMEY MONIHARAPON. "THE EFFECT OF MULTI-LEVEL SOAKING IN ATUNG SEED POWDER SOLUTION (PARINARIUM GLABERIMUM, HASSK) AND PACKAGING TYPE ON THE QUALITY OF DRIED SALTED FISH." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 31, no. 4 (2024): 100–116. https://doi.org/10.15193/zntj/2024/141/523.

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Background. Salted fish is a fishery product that has a high demand in the food business, in Chinese style food. However, salted fish usually uses synthetic preservatives such as formaldehyde, which have hazardous properties. Thus, a natural preservative should be developed to be a substitute. Atung (Parinarium glaberrimum Hassk.) is a local medicinal plant with potential food preservative potential because of its antibacterial activity. This study aims to determine the effect of multilevel soaking in salt and Atung seed powder solution and type of packaging on the quality of dried salted fish

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5

Alvianti, Rika Sepia, Bustari Hasan, and Dian Iriani. "Microbiological Quality Status Of Dried Squid (Loligo Sp.) Marketed In Pasar Pagi Arengka Market Of Pekanbaru." Berkala Perikanan Terubuk 51, no. 1 (2023): 1792. http://dx.doi.org/10.31258/terubuk.51.1.1792-1801.

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This study aims to evaluate the microbiological quality status of dried salted squid marketed in Pasar Pagi Arengka Market of Pekanbaru. Dried salted squid from different regional origin and storage times were sampled from the market. The samples were taken randomly from three traders and analized for moisture, microbiological and sensory quality. The moisture, microbiological and sensory quality of the dried salted squid varies between product origins and storage time. The dried salted squid from Tanjung Pinang and Sibolga contains moisture 28,02% and 29,21%, Aw 0,71 and 0,72 , salt 14,35% an

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6

Handayani, B. R., W. Werdiningsih, T. I. Rahayu, and O. Yuliarti. "Property quality of Lombok dried squid treated with different water types and soaking time." Food Research 7, no. 3 (2023): 135–42. http://dx.doi.org/10.26656/fr.2017.7(3).838.

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To date, fishermen from the southern coast of Lombok have been drying fresh squid in direct sunlight for insufficient time, resulting in low quality. It is known that seawater contains salt that have function as an antimicrobial. Therefore, this study sought to examine the effect of immersion in seawater on the quality (physiochemical and sensory) of dried squid. Different types of water (seawater and freshwater) and soaking time (30, 60, and 90 mins) were carried out. Seawater was chosen as a brine solution to follow a common practice conducted in the area of study. The yield, moisture, and a

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7

Akmad, Abusailan P. "Perceptions of Low-Income Families on the Nutritional Value of Dried Squid: A Socioeconomic Perspective." Journal of Arts, Humanities and Social Science 2, no. 1 (2025): 178–84. https://doi.org/10.69739/jahss.v2i1.433.

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This study examined the attitudes of low-income households about the nutritional value of dried squid. Recognized as a reasonably cheap source of protein, dried squid is important for low-income areas addressing food and nutrition security. The study sought to investigate the interactions among nutritional awareness, cultural acceptance, financial accessibility, and health views affecting its usage. Selected from convenience sampling, 110 low-income households in Palimbang, Philippines, participated in a descriptive, cross-sectional survey. To evaluate nutritional awareness, cultural attitudes

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8

Akmad, Abusailan. "Perceptions of Low-Income Families on the Nutritional Value of Dried Squid: A Socioeconomic Perspective." Journal of Arts, Humanities and Social Science 2, no. 1 (2025): 178–84. https://doi.org/10.69739/jahss.v2i1.433.

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Анотація:

This study examined the attitudes of low-income households about the nutritional value of dried squid. Recognized as a reasonably cheap source of protein, dried squid is important for low-income areas addressing food and nutrition security. The study sought to investigate the interactions among nutritional awareness, cultural acceptance, financial accessibility, and health views affecting its usage. Selected from convenience sampling, 110 low income households in Palimbang, Philippines, participated in a descriptive, cross-sectional survey. To evaluate nutritional awareness, cul

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9

Kawai, Tetsuo, Yuzaburo Ishida, Hirofumi Kakiuchi, Nobuo Ikeda, Toshihisa Higashida, and Shigeo Nakamura. "Flavor components of dried squid." Journal of Agricultural and Food Chemistry 39, no. 4 (1991): 770–77. http://dx.doi.org/10.1021/jf00004a031.

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10

Blagonravova, Maya Vladimirovna, Vladimir Semyonovich Volkov, and Alexander Viktorovich Samokhin. "Chemical composition of food product “KalmaKS” produced from dried squid skin." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2022, no. 3 (2022): 123–28. http://dx.doi.org/10.24143/2073-5529-2022-3-123-128.

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Proteins are structure-forming agents most widely used in food technology. The most abundant protein in nature is collagen. Squid skin is remarkable for the high content of collagen. Taking into account a considerable stock of squid, the development of collagen-containing produce with the prospect of its usage in making moldings, presents itself as a promising field of research. Squid skin is known to be characterized by high biological value – it contains well-assimilated proteins, lipids, microelements and vitamins. Presumably, the usage of the like additive will make it possible both to sta

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11

Sahami, Femy M., and Sri Nuryatin Hamzah. "DIVERSIFIKASI OLAHAN CUMI KERING “CUMKRING O500” DI DESA OLIMOO’O KECAMATAN BATUDAA PANTAI KABUPATEN GORONTALO." Panrita Abdi - Jurnal Pengabdian pada Masyarakat 4, no. 3 (2020): 281. http://dx.doi.org/10.20956/pa.v4i3.7559.

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Olimoo’o village as a coastal village has abundant squid potential, so the group of women conducted the processing of dried squid products which are named "Cumkring O500". The problem that arises over time is that the business does not work as expected. The Community Empowerment Learning (KKN PPM) Real Work Lecture Program directs students to apply their knowledge to maximise community empowerment to develop the cumkring potential to become a superior product of the village which leads to an increase in the community's economy. Through this program the transfer of dried squid processing techno

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12

Safrin Edy, Wa Ode Al Zarliani, Aliani Aliani, et al. "INOVASI OLAHAN BABY CUMI KERING ASIN DAN ABON IKAN SEBAGAI WIRAUSAHA ISTRI NELAYAN DI DESA TERAPUNG KECAMATAN MAWASANGKA KABUPATEN BUTON TENGAH." J-ABDI: Jurnal Pengabdian kepada Masyarakat 1, no. 9 (2022): 2511–20. http://dx.doi.org/10.53625/jabdi.v1i9.1371.

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The potential of fishery resources in the Terapung Village" Mawasangka District, Central Buton Regency is one of the valuable assets, but the income level of fishermen often occurs in the marketing and processing process of the catch. Lack of knowledge and ability of fishermen in maximizing the catch is one of the contributing factors . Therefore, the purpose of Community Service activities is to help partners in processing salted dried baby squid and fish shredded products, packaging and marketing products, inspiring people to be more confident in developing businesses to improve community we

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13

Kajihara, Yusaku. "Esophageal Obstruction due to Dried Shredded Squid." Chonnam Medical Journal 56, no. 2 (2020): 149. http://dx.doi.org/10.4068/cmj.2020.56.2.149.

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14

Jackson, George D., Nicole G. Buxton, and Magnus J. A. George. "Beak Length Analysis of Moroteuthis Ingens (Cephalopoda: Onychoteuthidae) from the Falkland Islands Region of the Patagonian Shelf." Journal of the Marine Biological Association of the United Kingdom 77, no. 4 (1997): 1235–38. http://dx.doi.org/10.1017/s0025315400038765.

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A detailed analysis of beak length to body length and weight measurements was carried out for the onychoteuthid squid Moroteuthis ingens, in the Falkland Islands region of the South Atlantic. Lower and upper rostral lengths were both good predictors of mantle length and body weight. In addition, the relationships of freshly dissected beaks to mantle length and body weight were significantly different to those of beaks dried before measuring, with dried beaks being better predictors of both variables.A considerable amount of information on Southern Ocean squid biology has been obtained from ana

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15

Jang, Mi-Soon, Ji-In Park, Yeon Gyeom Jeong, and Kil Bo Shim. "Effect of squid hydrolysate and squid powder on the quality characteristics of dried noodles with squid." Korean Journal of Food Preservation 26, no. 6 (2019): 620–30. http://dx.doi.org/10.11002/kjfp.2019.26.6.620.

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16

Wichuda, Jankangram, Chooluck Sunthorn, and Pomthong Busarakum. "Comparison of the properties of collagen extracted from dried jellyfish and dried squid." African Journal of Biotechnology 15, no. 16 (2016): 642–48. http://dx.doi.org/10.5897/ajb2016.15210.

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17

Samokhin, A. V., M. V. Blagonravova, M. E. Spirina, and L. V. Fedulova. "Comparative analysis of the physical and chemical properties of dried products "KalmaKS" from the skin of the Commander and Pacific squid." Vestnik MGTU 27, no. 3 (2024): 412–23. http://dx.doi.org/10.21443/1560-9278-2024-27-3-412-423.

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The modern system of high-quality nutrition for the population includes the use of natural compounds from secondary products of animal origin. In the course of scientific substantiation of using secondary products from the processing of cephalopods, dried products from the skin of Pacific (Todarodes pacificus) and Commander squid (Berryteuthis magister) have been studied, their protein and amino acid composition and functional and technological characteristics have been analyzed. In samples from the skin of the Pacific squid, a high content of glutamic and aspartic acids (8–10 %) is noted; in

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18

KUGINO, MUTSUKO, KENJI KUGINO, and ZI-HUA WU. "Rheological Properties of Dried Squid Mantle Change on Softening." Journal of Food Science 58, no. 2 (1993): 321–24. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04266.x.

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19

Bilousova, A. A., N. V. Cherevach, O. A. Dregval, L. P. Golodok, and T. V. Sklyar. "Sanitary and Microbiological Research of Fish Products Sold in Dnipro city." Ukraïnsʹkij žurnal medicini, bìologìï ta sportu 5, no. 6 (2020): 336–41. http://dx.doi.org/10.26693/jmbs05.06.336.

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Fish is a valuable food product that has a high biological value, but spoils quickly because its muscle tissue contains a lot of moisture and can be contaminated with microflora through the intestines, mucus of the skin and gills. Insufficiently fresh fish can cause serious diseases: toxicoinfections and toxicosis, intestinal infectious diseases caused by Shigella, Salmonella, Escherichia coli, Proteus, Clostridia, various coccal microflora. The urgency of this problem encourages the study of sanitary-indicative microorganisms of fish and seafood to prevent foodborne infections. The purpose of

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20

Ratulangi, Wulan Ratia, and Rosnalia Widyan. "Uji Kualitatif dan Organoleptik Kandungan Formalin pada Hasil Laut yang Dikeringkan Berupa Ikan Teri, Cumi, dan Rebon dari Pasar Pagesangan." JSN : Jurnal Sains Natural 2, no. 1 (2024): 1–4. http://dx.doi.org/10.35746/jsn.v2i1.453.

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Food additives are often found in every processed food product. However, it is not uncommon for business actors to use prohibited food additives in the form of formaldehyde which is used as a preservative in plywood, foam and so on, but is used to preserve food in the form of dried seafood. Dried sea products in the form of anchovies, squid and rebon itself are one of the foodstuffs that are popular with the public and processed into delicious local food. This research aims to carry out qualitative and organoleptic tests for the formaldehyde content of dried marine products in the form of anch

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21

Blagonravova, M. V., and А. V. Samokhin. "INVESTIGATION OF THE QUALITY, SAFETY AND NUTRITION VALUES OF DRIED FOOD PRODUCTS FROM INTEGRATED SQUID TISSUES." Bulletin оf Kamchatka State Technical University, no. 59 (2022): 15–23. http://dx.doi.org/10.17217/2079-0333-2022-59-15-23.

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The results of studies of organoleptic parameters, chemical composition, nutritional and energy value of dried food products from the skin of Pacific and Commander squid, obtained by drying with infrared rays and subsequent grinding were presented in the article. It is shown that the developed product is a highprotein and multicomponent one. A high content of lipids and minerals in dried products has been established. The presence of essential microelements (copper, zinc and manganese) was determined. It has been established that the developed product fully complies with the requirements of re

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22

Choi, Kyoo-Duck, Uk-Yeon Park, and Il-Shik Shin. "Microbial Contamination of Seasoned and Dried Squid Dosidicus gigas during Processing." Korean Journal of Fisheries and Aquatic Sciences 45, no. 5 (2012): 445–53. http://dx.doi.org/10.5657/kfas.2012.0445.

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23

Kubo, Tomokazu, and Hiroki Saeki. "Role of sorbitol in manufacturing dried seafood from heated squid meat." Fisheries Science 67, no. 3 (2001): 524–29. http://dx.doi.org/10.1046/j.1444-2906.2001.00267.x.

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24

Soodsawaeng, Pornpimon, Namphueng Butkhot, Traimat Boonthai, Verapong Vuthiphandchai, and Subuntith Nimrat. "Synergistic antibacterial effects of bacteriocin produced by Bacillus velezensis BUU004 and medicinal plant extracts against Escherichia coli and Salmonella Typhimurium in dried, crushed, and seasoned squid." International Food Research Journal 28, no. 4 (2021): 654–63. http://dx.doi.org/10.47836/ifrj.28.4.02.

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Controlling the growth of food-borne pathogens in foodstuffs is important to enhance food safety and promote higher food safety standards. A number of naturally occurring compounds (e.g., bacteriocins and plant-derived compounds) have been widely reported to be safe and effective antimicrobial agents against spoilage and food-borne pathogenic bacteria. The aim of the present work was to evaluate the antibacterial potential of a semi-purified preparation (SPP) containing bacteriocin from Bacillus velezensis BUU004, a mixture of lemongrass (Cymbopogon citratus (DC) Stapf.), chili spur pepper (Ca

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25

Minh, N. P. "Antioxidant capacity of pitcher (Nepenthes) extract on oxidative rancidity of sun-dried squid." Food Research 5, no. 5 (2021): 167–73. http://dx.doi.org/10.26656/fr.2017.5(5).404.

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Consumers demand new biologically natural-active ingredients with a great capacity to promote a healthier advantage and free from toxicity. Pitcher (Nepenthes) is one of the naturally carnivorous climber herbs. Extract from Nepenthes plant contains numerous beneficial bioactivity characteristics. This research compared the impact of 0.05% pitcher extract demonstrated with 10 ppm butylated hydroxyanisole on the accumulation of acid value, peroxide value, carbonyl value and thiobarbituric acid during 12 months of storage. Results showed that there was no significant difference between 0.05% pitc

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26

Yamazawa, Masakatsu, Yuuzi Ohmura, and Takafusa Satou. "Characteristics of Browning in Packaged Saki-ika (Shredded Dried-squid) During Storage." Nippon Shokuhin Kagaku Kogaku Kaishi 53, no. 2 (2006): 137–42. http://dx.doi.org/10.3136/nskkk.53.137.

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27

OMURA, YUJI, EMIKO OKAZAKI, YUMIKO YAMASHITA, MASAKATU YAMAZAWA, and SHUGO WATABE. "The influence of ribose on browning of dried and seasoned squid products." NIPPON SUISAN GAKKAISHI 70, no. 2 (2004): 187–93. http://dx.doi.org/10.2331/suisan.70.187.

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28

TSAI, CHUNG-HONG, BONNIE SUN PAN, and MING-SHENG KONG. "BROWNING BEHAVIOR OF TAURINE AND PROLINE IN MODEL AND DRIED SQUID SYSTEMS." Journal of Food Biochemistry 15, no. 1 (1991): 67–77. http://dx.doi.org/10.1111/j.1745-4514.1991.tb00144.x.

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29

Konishi, Fumiko, Yoshiko Fukunaga, Chie Yoneda, Michiko Shimomura, Midori Kasai, and Keiko Hatae. "Changes in physicochemical properties and microstructure of dried squid during softening treatment." Journal of the Science of Food and Agriculture 83, no. 15 (2003): 1565–70. http://dx.doi.org/10.1002/jsfa.1578.

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30

Benjakul, Soottawat, Wonnop Visessanguan, Munehiko Tanaka, Shoichiro Ishizaki, Alisara Taluengphol, and Urai Chichanan. "Physicochemical and textural properties of dried squid as affected by alkaline treatments." Journal of the Science of Food and Agriculture 80, no. 14 (2000): 2142–48. http://dx.doi.org/10.1002/1097-0010(200011)80:14<2142::aid-jsfa754>3.0.co;2-x.

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31

Lasmi, Leni, and Tri Wahyuni. "Kemunduran Mutu Fisik Dendeng Cumi-Cumi (Loligo Sp) Dengan Berbagai Jenis Kemasan (Standing Pouch, Cup Dan Plastik)." MANFISH JOURNAL 4, no. 1 (2023): 39–42. http://dx.doi.org/10.31573/manfish.v4i1.460.

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Dendeng is a semi-wet form of food which is usually made of meat or fish, thin and wide, seasoned and dried. The processing is by soaking the raw materials into the spices for about one day and then putting it in the oven. This study aims is to describe duration of the squid jerky in some packages thourgh the scoring test of squid jerky with various types of packaging, namely Standing Pouch, Cup and Plastic. The results of the scoring test show that the deterioration of quality by means of the scoring test can be seen on the 55th day with a value of 3.11 in the Cup packaging, 2.96 Standing Pou

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32

Chiou, Tze-Kuei, Hwong-Kwang Chang, Leah Lo, Huei-Ling Lan, and Chyuan-Yuan Shiau. "Changes in chemical constituents and physical indices during processing of dried-seasoned squid." Fisheries Science 66, no. 4 (2000): 708–15. http://dx.doi.org/10.1046/j.1444-2906.2000.00116.x.

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33

Fu, Xue-Yan, Chang-Hu Xue, Ben-Chun Miao, Zhao-Jie Li, Yong-qin Zhang, and Qi Wang. "Effect of processing steps on the physico-chemical properties of dried-seasoned squid." Food Chemistry 103, no. 2 (2007): 287–94. http://dx.doi.org/10.1016/j.foodchem.2006.07.047.

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34

OMURA, YUJI, EMIKO OKAZAKI, YUMIKO YAMASHITA, MASAKATSU YAMAZAWA, and SHUGO WATABE. "The difference in the browning rate between dried and seasoned product made from instantly killed squid and that from frozen squid." NIPPON SUISAN GAKKAISHI 71, no. 2 (2005): 198–204. http://dx.doi.org/10.2331/suisan.71.198.

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35

Cuong, Hoang Ngoc, Nguyen Thi Kim Cuc, Le Thi Tinh, and Nguyen Van Hoa. "Antifungal activities of chitosan nanoparticles against Fusarium pseudensiforme on durian trees." Advances in Natural Sciences: Nanoscience and Nanotechnology 15, no. 3 (2024): 035013. http://dx.doi.org/10.1088/2043-6262/ad6e5d.

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Abstract Antifungal nano-biomaterials are gaining interest as an effective strategy for controlling fungal pathogens because of their nontoxicity, biodegradability, biocompatibility, and high activity. The study aimed to present an antifungal agent, squid chitosan nanoparticles (SCNs), against the Fusarium pseudensiforme pathogen in durian trees. Besides, the in vitro antifungal activity of SCNs was compared to other agents, including neem oil and squid pen chitosan. All biomaterials showed a decrease in mycelial growth as their treated concentrations increased. However, at the same concentrat

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36

Makrima, Dewi Basthika, Jusup Suprijanto, and Bambang Yulianto. "Mikroplastik pada Tentakel dan Pencernaan Cumi – Cumi dari TPI Tambak Lorok." Journal of Marine Research 11, no. 3 (2022): 467–74. http://dx.doi.org/10.14710/jmr.v11i3.35081.

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TPI Tambak Lorok adalah salah satu TPI yang ada di Semarang. Beberapa biota laut didaratkan di TPI tersebut salah satunya cumi–cumi. Penelitian cumi–cumi masih jarang dilakukan, seperti penelitian mengenai mikroplastik pada cumi – cumi, dikarenakan cumi–cumi merupakan salah satu biota konsumsi maka perlu diketahui apakah mikroplastik sudah masuk kedalam cumi – cumi. Penelitian ini bertujuan mengetahui jumlah, bentuk, warna dan ukuran mikroplastik pada tentakel dan pencernaan cumi- cumi dari TPI Tambak Lorok. Penelitian dilakukan bulan Juli–November 2020 di Semarang. Pengambilan sampel dilakuka

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Briones, Dave P., and Nancy Lazaro-Llanos. "Omega-3 Fatty Acids versus Heavy Metals: A Quantitative Estimation of the Benefit-Risk Ratio for the Consumption of Commonly-Consumed Fish and Products in Metro Manila." KIMIKA 26, no. 2 (2016): 39–50. http://dx.doi.org/10.26534/kimika.v26i2.39-50.

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Fish and other marine products consumption is the main route of heavy metal exposure to human which poses health risks if taken in high dosage. On the other hand, the nutritional benefits of fish are mainly due to the content of high-quality protein and high content of the two kinds of omega-3 polyunsaturated fatty acids (PUFA): eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The study aims to assess and compare the benefit-risk ratio for the consumption of commonly-consumed fish and products in Metro Manila. Fish and product samples were analyzed for moisture, crude fat, heavy met

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Zhu, Junli, Shuaishuai Wu, Yanhui Wang, and Jianrong Li. "Quality Changes and Browning Developments During Storage of Dried-Seasoned Squid (Dosidicus gigasandOmmastrephes bartrami)." Journal of Aquatic Food Product Technology 25, no. 7 (2016): 1107–19. http://dx.doi.org/10.1080/10498850.2015.1019166.

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RAHMAN, MD SHAFIUR, and PRAKASH LAL POTLURI. "Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe." Journal of Food Science 56, no. 2 (1991): 582–83. http://dx.doi.org/10.1111/j.1365-2621.1991.tb05330.x.

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GOU, JINGYU, GEUN-PYO CHOI, and JUHEE AHN. "BIOCHEMICAL QUALITY ASSESSMENT OF SEMI-DRIED SQUID (TODARODES PACIFICUS) TREATED WITH HIGH HYDROSTATIC PRESSURE." Journal of Food Biochemistry 36, no. 2 (2011): 171–78. http://dx.doi.org/10.1111/j.1745-4514.2010.00523.x.

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Jung, Bok Mi, Chang Bum Ahn, and Hyung Rak Kim. "Changes in the Quality Characteristics of Semi-dried Small Squid Idiosepius paradoxus during Refrigerated Storage." Korean Journal of Fisheries and Aquatic Sciences 48, no. 5 (2015): 631–38. http://dx.doi.org/10.5657/kfas.2015.0631.

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Mosquera, Mauricio, Begoña Giménez, Sonia Ramos, Maria Elvira López-Caballero, María del Carmen Gómez-Guillén, and Pilar Montero. "Antioxidant, ACE-Inhibitory, and Antimicrobial Activities of Peptide Fractions Obtained From Dried Giant Squid Tunics." Journal of Aquatic Food Product Technology 25, no. 3 (2014): 444–55. http://dx.doi.org/10.1080/10498850.2013.819543.

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Konishi, Yasuyuki, Masayoshi Kobayashi, and Yuji Kawai. "Bacterial growth trend of a dried Japanese common squid (Todarodes pacificus Steenstrup) characterised by dehydration." International Journal of Food Science & Technology 46, no. 10 (2011): 2035–41. http://dx.doi.org/10.1111/j.1365-2621.2011.02714.x.

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Geng, Jie-Ting, Toshiki Kaido, Masaru Kasukawa, Kigen Takahashi, Emiko Okazaki, and Kazufumi Osako. "The influence of proteases on the browning of dried squid products processed by air-drying." Food Research International 97 (July 2017): 231–39. http://dx.doi.org/10.1016/j.foodres.2017.04.018.

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Ma, Fu-Yuan, Pratik Nayi, Tzou-Chi Huang, and Ho-Hsien Chen. "Characterization of bloom formation on open sun-dried squid (Illex argentinus): A chemical composition perspective." Food Chemistry 478 (June 2025): 143647. https://doi.org/10.1016/j.foodchem.2025.143647.

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OMURA, YUJI, MAYU WATANABE, TAKASHI KIMIYA, et al. "The constituents in water extracts responsible for the browning of boiled, dried and seasoned squid products." NIPPON SUISAN GAKKAISHI 74, no. 1 (2008): 66–74. http://dx.doi.org/10.2331/suisan.74.66.

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Tanaka, Munehiko, Rikuo Takai, Shoichiro Ishizaki, and Takeshi Taguchi. "Degradation of ATP-related Compounds in Freeze-dried Squid Meat as a Function of Water Activity." Fisheries science 60, no. 6 (1994): 797. http://dx.doi.org/10.2331/fishsci.60.797.

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Sukkhown, Pattraporn, Kamolwan Jangchud, Yaowapa Lorjaroenphon, and Tantawan Pirak. "Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method." Food Hydrocolloids 76 (March 2018): 103–12. http://dx.doi.org/10.1016/j.foodhyd.2017.01.026.

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CHU, YUH-JWO, CHAU-JEN CHOW, and BONNIE SUN PAN. "AMINO ACID COMPOSITION AND IN VITRO PROTEIN DIGESTIBILITY OF DRIED SQUID REHYDRATED IN WATER AND ALKALI." Journal of Food Biochemistry 20, no. 6 (1996): 1–13. http://dx.doi.org/10.1111/j.1745-4514.1996.tb00581.x.

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Geng, Jieting, Kigen Takahashi, Toshiki Kaido, Masaru Kasukawa, Emiko Okazaki, and Kazufumi Osako. "The effect of organic salts on the browning of dried squid products processed by air-drying." Food Chemistry 269 (December 2018): 212–19. http://dx.doi.org/10.1016/j.foodchem.2018.06.129.

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