Results 21 to 30 of about 1,732 (205)
Effect of protease inhibitors on thermal gelation of squid (Illex argentinus). mantle paste
International Journal of Food Studies, 2014 The characteristics of the thermal gelation of squid mantle paste and the effect of protease inhibitors on them were investigated. Pastes in the absence and presence the protease inhibitors, ethylendiaminetetracetic acid (EDTA) and phenylmethylsulfonyl ...
Maria Elida Paredi +2 more
doaj +3 more sources
Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace-gas chromatography-ion mobility spectrometry. [PDF]
Food Sci Nutr, 2020 Due to the long‐term low‐temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid.
Cui Z +5 more
europepmc +2 more sources
Fatty Acids and Stomach Contents Reveal Dietary Overlaps of Two Prospering Squid Species in the North Sea. [PDF]
Ecol EvolDistribution ranges of cephalopods are expanding worldwide and their abundances are increasing due to ocean warming. Recently, the broadtail shortfin squid Illex coindetii (Ommastrephidae) expanded into the North Sea where it established a successful spawning stock beside the resident veined squid Loligo forbesii (Loliginidae). Stomach content analysis
Rittinghaus H +4 more
europepmc +2 more sources
Nematode Infections in Commercially Important Squid Species: Distribution Patterns and Food Safety Issues. [PDF]
Zoonoses Public HealthABSTRACT Introduction Cephalopods represent a valuable fishery resource worldwide and play a crucial role in the marine food chain both as predators and prey but also as paratenic hosts for the transmission of Ascaridoids, including zoonotic nematodes of the Anisakidae family.
Caffara M +6 more
europepmc +2 more sources
Comparison of the quality of surimi gel from three squid species
Shipin yu jixie, 2023 Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi ...
ZHANG Qi-xiu +6 more
doaj +1 more source
Size and maturity differences between trawl and jigger caught short-finned squid Illex argentinus (Cephalopoda: Ommastrephidae) [PDF]
Acta Ichthyologica et Piscatoria, 1995 The present study was undertaken to cast some light on this methodological problem as well as to determine how representative the materials used in biological research on Illex argentinus have been so far.
A. Koronkiewicz
doaj +3 more sources
Marine and Fishery Sciences, 2021 En el presente estudio se determina la composición de la dieta y estrategia alimentaria del congrio de profundidad Bassanago albescens en el Atlántico Sudoccidental (35° S-45° S), a partir del análisis del contenido estomacal de 222 individuos.
Gabriela Blasina +3 more
doaj +1 more source
People and Nature, Volume 5, Issue 2, Page 508-528, April 2023., 2023 Abstract Aquatic food systems are important contributors to global food security to satisfy an intensifying demand for protein‐based diets, but global economic growth threatens marine systems. Cephalopod (octopus, squid and cuttlefish) fisheries can contribute to food security; however, their sustainable exploitation requires understanding connections ...
Gillian B. Ainsworth +10 more
wiley +1 more source
The Journal of Wildlife Management, Volume 86, Issue 6, August 2022., 2022 Microchemical provenancing was successfully applied to otoliths exposed to digestion by piscivorous birds and it was possible to clarify on a small scale from which waterbodies or habitat clusters the birds obtain their food. By the use of prey provenancing, site‐specific management plans can be developed and the effect of management measures on ...
Johannes Oehm +6 more
wiley +1 more source