---

 

ABSTRACT

Squid, being one of the major exporting fishery commodity, generates huge quantity of waste in the form of skin, intestine, pen and ink sac. The major proportion of squid ink is constituted by melanin. Squid ink has several bioactive properties and good functional properties. They are incorporated in food formulations mainly as colouring agent. It can also be used for enhancing the barrier properties of food packaging materials.

Keywords: Squid; ink; antioxidant; anticancer; food

---

Squid ink Bioactive properties and food applications (1)_compressed.pdf