Nutritional and Functional Properties of Squid and Cuttlefish

acetic acid Alanine Argentine shortfin squid arginine artery body Boreal clubhook squid carbohydrates cells Cephalopodium chewing chitin chitin and chitosan chitosan cholesterol components of squid decreases diet dried squid drying edible effect enzymes extractive components fatty acids fermented fish meat fishery products flavour flying squid free amino acids functions Glutamic acid glycine glycine betaine gonate squid heated increase inhibiting intake Japan Japanese common squid Kisslip cuttlefish Koseisha Koseikaku lipid liver mackerel manufacture mastication masticatory minerals muscle neon flying squid nucleotide and related Nutrition octopus organs oxidation phospholipids prawn processed squid products proline protein raw squid related compounds ripening roasting saki-ika salt sardine seafood shellfish shiokara skipjack smell components smoke-dried smoked squid sodium sparkling enope squid Spear squid squid ink squid meat squid shiokara squid species surimi synthetic extract Table taste components taurine texture tissue TMAO triglycerides umami vitamin water content