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BACKGROUNDThe squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark‐fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin‐free ink (MFI) from splendid squid (Loligo formosana) on properties and...
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