Authors

Obtaining a high-protein flavoring ingredient from the secondary raw materials of squid processing

DOI: 10.17586/1606-4313-2026-25-2-56-64
UDC 664.95

Obtaining a high-protein flavoring ingredient from the secondary raw materials of squid processing

Chugunova O.V., Kechin Pavel A., Zavorokhina Natalia V., Nasimova Sofya S. , Matikhin Daniil M.

For citation: Chugunova O.V., Kechin P.A., Zavorokhina N.V., Nasimova S.S., Matikhin D.M. Obtaining a high-protein flavoring ingredient from the secondary raw materials of squid processing. Journal of International Academy of Refrigeration. 2026. No 2. p. 56-64. DOI: 10.17586/1606-4313-2026-25-2-56-64 (in Russian)

Abstract
Thepaper considers the technology of processing secondary resources (integumentary tissues) of the Commander squid (Berryteuthis magister) to produce a high-protein flavoring product. When processing aquatic organisms, the most important task is their integrated use which prevents the loss of valuable components, the involvement of waste containing biologically active substances in food production, and the maximum preservation of the native properties of raw materials. The aim of the study is to develop and substantiate a technology for obtaining a high-protein flavoring ingredient from the hydrolysate of squid integumentary tissues formed during the enzymatic purification of squid, with an assessment of its functional and technological properties. The object of the study was a secondary raw material resource – a hydrolysate solution (conventionally "broth") obtained as a result of industrial peeling of the Commander squid (Berryteuthis magister). A technological scheme has been developed that includes the stage of standardization of the solution and spray drying, which ensures the production of a powdered product. A comprehensive analysis of the obtained ingredient was carried out: the chemical composition was determined, the amino acid profile, organoleptic and functional-technological properties were studied. It was found that the product contains 60-75% protein and is characterized by high values of moisture retention (up to 162%), fat-binding (110.5%) and gel-forming ability (30.4%). The balanced amino acid composition, rich flavor profile and pronounced functional properties make the developed high-protein ingredient a promising ingredient for the food, cosmetics and feed industries. The ongoing research is aimed at exploring the prospects for the integrated use of squid processing waste. The introduction of technology contributes to the implementation of the principles of waste-free production and to increase the economic efficiency of hydrobiont processing.

Keywords: squid, secondary resources, enzymatic hydrolysis, protein ingredient, functional and technological properties.

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