Production of squid sausage from purpleback flying squid (Sthenoteuthis oualaniensis)
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Abstract
In recent years, the production of purpleback flying squid (Sthenoteuthis oualaniensis) has increased and plays an important role in Vietnam’s fisheries. This squid species is widely distributed in Vietnamese waters. Although its production is high, the cooked squid is generally considered less palatable than other squid species. When stored for an extended period, it develops an acrid taste, and dried squid often turns black, reducing the product’s commercial value. Therefore, utilizing purpleback flying squid for the production of value-added products, such as squid sausage, is desirable to enhance its utilization and market value. In this study, the effects of different concentrations of NaCl (0.5, 1, 1.5, and 2%) and seaweed (0.5, 1, and 2%) on the color, drip loss, protein solubility, texture, seasoning ratio, and gel strength of squid sausage were investigated. The results showed that the addition of salt and seaweed improved the texture of squid sausage compared to samples prepared without these ingredients. The best texture was observed in sausages formulated with 2% salt. The highest sensory score was achieved with a seasoning formulation consisting of 2% salt, 4% sugar, 0.5% monosodium glutamate (MSG), 0.7% garlic powder, 1% seaweed, 0.5% chili powder, and 1% chili sauce. These findings demonstrate that purpleback flying squid has strong potential for developing value-added products, and the optimized squid sausage formulation provides a promising application to enhance its commercial value and industrial utilization.
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