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Flavor from the Sea: The Squid

Year 2020, Volume 4, Issue 1, 23 - 34, 28.01.2020

Abstract

Various seafood have been prepared and consumed by societies in different ways for centuries. Our country has a certain wealth in terms of seafood. Squid, which is one of these riches, is a good source of protein with high biological value. Squid, which is highly valuable economically in the world, has positive effects on human health. Squid contains a high amount of protein, low amount of fat. However, it is very rich in unsaturated fatty acids. It is a very healthy and dietetic food with a high content of vitamins and minerals. There are different cooking and presentation styles depending on the countries. This diversity varies according to the diet and consumption habits of societies. In this article, general characteristics of squid and their usage in kitchens are summarized.

References

  • Ainley, S. (2014). Dünya Mutfağı. İstanbul: Türkiye İş Bankası Kültür Yayınları.
  • Alpbaz, A. (2009). Su Ürünleri Yetiştiriciliği. http://www.atillaalpbaz.com/?o=3&t=106
  • Arslan, E. (2011). İzmir Körfezi’nde Kalamar (Loligo vulgaris) Avcılığında Uygulanan Yöntemler ve Renk Faktörünün Önemi. Yüksek Lisans Tezi, Ege Üniversitesi, Fen Bilimleri Enstitüsü, İzmir.
  • Atayeter, S., Ercoşkun, H. (2011). Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition. Journal of Food Sciences Technology, 48(1), 83-89.
  • Bodur, H. G., Kaykaç, M. H., Ünal, V. (2017). İzmir Körfezi’nde olta ile kalamar (Loligo vulgaris) avcılığı yapan balıkçıların sosyo-ekonomik analizi. Ege Journal of Fisheries and Aquatic Sciences, 34(3), 249-254.
  • Choi, S., Puligundla, P., Mok, C. (2017). Effect of corona discharge plasma on microbial decontamination of dried squid shreds including physico-chemical and sensory evaluation. LWT - Food Science and Technology, 75, 323-328.
  • Demirsoy, A. (2001). Yaşamın Temel Kuralları. Dördüncü Baskı, Ankara: Meteksan Baskı.
  • Elhadi, N., Radu, S., Chen, C-H., Nishibuchi, M. (2004). Prevalence of potentially pathogenic vibrio species in the seafood marketed in Malaysia. Journal of Food Protection, 67(7), 1469-1475.
  • Erkan, N. (2013). Türkiye’de tüketilen su ürünlerinin omega-3 (ω-3) yağ asidi profilinin değerlendirilmesi. Journal of Fisheries Sciences, 7(2), 194-208.
  • Ezquerra-Brauer, J. M., Aubourg, S. P. (2019). Recent trends for the employment of jumbo squid (Dosidicus gigas) by-products as a source of bioactive compounds with nutritional, functional and preservative applications: a review. International Journal of Food Science and Technology, 54, 987-998.
  • Food and Agriculture Organization (2019a). Loligo vulgaris (Lamarck,1798). Aquatic Species Distribution. http://www.fao.org/fishery/species/17019/
  • Food and Agriculture Organization (2019b). FAO Yearbook. Fishery and Aquaculture Statistics 2017. http://www.fao.org//fishery/publications/yearbooks/en
  • Fish4tomorro (2019). SQUID. http://fish4tomorrow.com/quickfish-guide/squid
  • Galitsopoulou, A., Georgantelis, D., Kontominas, M. G. (2009). Cadmium content in fresh and canned squid (Loligo opalescens) from the Pacific coastal waters of California (USA). Food Additives and Contaminants, 2(1), 38-43.
  • Gök, İ. (2018). Denizlerin lezzetli kafadan bacaklısı: Kalamar. Gastrofests. http://www.gastrofests.com/denizlerin-lezzetli-kafadan-bacaklisi-kalamar/
  • Gökoğlu, N., Metin, S., Baygar, T., Özden, Ö., Erkan, N. (1999). Farklı sıcaklıklarda depolanan kalamardaki (Loligo vulgaris, Lamarck) kalite değişimlerinin incelenmesi. Turkish Journal of Veterinary and Animal Sciences, 23, 511-514.
  • Haliloğlu, H. İ., Bayır, A. B., Sirkecioğlu, A. N. (2004). Comparison of fatty acid composition in some tissues of rainbow trout (Oncorhynchus mykiss) living in seawater and freshwater. Food Chemistry, 86, 55-59.
  • Hassan, F., Vijayan, B. J. (2018). Quality evaluation studies in ready-to-use squid soup tablets. Fisheries Research Technical Report, 4(1), 17-19.
  • Jeyasanta, K. I., Patterson, J. (2016). Prevalence of Antibiotic Resistant Listeria monocytogenes in Sea Foods of Tuticorin Coast, Southeastern India. European Journal of Applied Sciences, 8(6), 356-364.
  • Kalogeropoulos, N., Karavoltsos, S., Sakellari, A., Avramidou, S., Dassenakis, M. Scoullos, M. (2012). Heavy metals in raw, fried and grilled Mediterranean finfish and shellfish. Food and Chemical Toxicology, 50, 3702-3708.
  • Kim, H. W., Hong, Y. J., Jo, J. I., Ha, S. D., Kim, S. H., Lee, H. J., Rhee, M. S. (2016). Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets. Letters in Applied Microbiology, 64, 27-34.
  • Lapa-Guimarães, J., Felício, P. E., Guzmán, E. S. C. (2005). Chemical and Microbial Analyses of Squid Muscle (Loligo plei) during storage in ice. Food Chemistry, 91, 477-483.
  • Mochizuki, Y., Mizuno, H., Ogawa, H., Ishimura, K., Tsuchiya, H., Fukuzawa, M., Iso, N. (1994). Rheological properties of cuttlefish and squid raw meat. Fisheries Sciences, 60 (5), 555-558.
  • Mok, J. S., Kwon, J. Y., Son, K. T., Choi, W. S., Shim, K. B., Lee, T. S., Kim, J. H. (2014). Distribution of heavy metals in muscles and ınternal organs of Korean cephalopods and crustaceans: Risk assessment for human health. Journal of Food Protection, 77 (12), 2168-2175.
  • Mol, S. (2006). Çiğ balık (sushi) ve sağlığımız. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 25 (1-2), 23-28.
  • Mol, S. (2011). Özel Bazı Su Ürünlerinin İşlenmesi. Varlık, C. (Ed), Su Ürünleri İşleme Teknolojisi, s: 469, İstanbul: İstanbul Üniversitesi Yayınları
  • Mouritsen, O. G., Styrbæk, K. (2018). Cephalopod Gastronomy-A Promise for the Future. Frontiers in Communications, 3(38), 1-11.
  • Özoğul, Y., Duysak, Ö., Özoğul, F., Öztürk, A. S., Türeli, C. (2008). Seasonal effects in the nutritional quality of the body structural tissue of cephalopods. Food Chemistry, 108, 847-852.
  • Pandit, A. R., Magar, N. G. (1972). Chemical composition of Sepia orientalis and Loligo vulgaris. Fishery Technology, 9(2), 122-125.
  • Papadopoulou, C., Economou, E., Zakas, G., Salamoura, C., Dontorou, C., Apostolou, J. (2007). Microbiological and pathogenic contaminants of seafood in Greece. Journal of Food Quality, 30, 28-42.
  • Raman, M., Mathew, S. (2014). Study of chemical properties and evaluation of collagen in mantle, epidermal connective tissue and tentacle of Indian Squid, Loligo duvauceli Orbigny. Journal of Food Sciences and Technology, 51(8), 1509-1516.
  • Remyakumari, K. R., Ginson, J., Ajeeshkumar, KK., Vishnu, K. V., Asha, K. K., Suseela, M. (2018). Biochemical profile and nutritional quality of Indian squid, Uroteuthis duvauceli, 6 (3), 187-192.
  • Shammi, T. (2015). Detection of Vibrio spp., Salmonella spp., and Shigella spp. among the frozen food samples employing enrichment culture technique. Stamford Journal of Microbiology, 5(1), 26-29.
  • Salman, A. (2012). Kafadanbacaklılar (Mollusca: Cephalopoda) ve Türkiye’deki Durumu. Denizel Değerlerimiz Serisi, 2, 1-7.
  • Salman, A.(2017). İzmir’de Kalamar, Ahtapot ve Sübye Avcılığı. Kınacıgil, T, Tosunoğlu, Z., Çaklı, Ş., Bey, E., Öztürk, H. (Ed.), İzmir Balıkçılığı, s: 123-128, İstanbul: Kristal Reklam ve Matbaacılık.
  • Sikorski, Z. E., Karnicki, Z. (1990). Resources and Their Availability. In: Skorski, Z. S. (Ed), Seafood: Resources Nutritional Composition and Preservation. pp: 14. Boca Raton, Florida: CRC Press.
  • Tokatlı, C., Emiroğlu, Ö., Arslan, N., Köse, E., Çiçek, A., Dayıoğlu, H., Başkurt, S. (2016). Maden havzası balıklarında vücut ağırlığı ile ağır metal biyoakümülasyon ilişkileri: Emet Çayı Havzası. Anadolu Üniversitesi Bilim ve Teknoloji Dergisi, 4(2), 57-72.
  • Türkiye İstatistik Kurumu (2019). Su Ürünleri İstatistikleri, Avlanan Deniz Ürünleri Miktarı, Kalamerya. http://www.tuik.gov.tr/PreTablo.do?alt_id=1005.
  • Tunçel, G. (1998). Mikrobiyal Bulaşma Kaynakları. Ünlütürk, A. ve Turantaş, F. (Ed) Gıda Mikrobiyolojisi, s:45-51, İzmir: Mengi Tan Basımevi.
  • Ulaş, A., Aydın, I. (2011). The effects of jig color and lunar bright on coastal squid jigging. African Journal of BioTechnology, 10(9), 1721-1726.
  • Venugopal, V., Gopakumar, K. (2017). Shellfish: Nutritive value, health benefits and consumer safety. Comprehensive Reviews in Food Science and Food Safety, 16, 1219-1242.
  • Yılmaz, D., Sarıgöl, B. (2018). Avrupa kalamarının (Loligo vulgaris Lamarck, 1798) yapay habitatlar oluşturularak doğal stoklarının zenginleştirilme olanaklarının araştırılması. Bilim Armonisi, 1(1), 65-71.
  • Younis, A. M., Amin, F. H., Alkaladi, A., Mosleh, Y. Y. I. (2015). Bioaccumulation of heavy metals in fish, squids and crustaceans from the Red Sea, Jeddah Coast, Saudi Arabia. Open Journal of Marine Science, 5, 369-378.
  • Zlatonos, S., Laskaridis, K., Feist, C., Sagredos, A. (2006). Proximate Composition, Fatty acid analysis and protein digestibility-corrected amino acid score of three Mediterranean cephalopods. Molecular Nutrition Food Research, 50, 967-970.

Denizden Gelen Lezzet: Kalamar

Year 2020, Volume 4, Issue 1, 23 - 34, 28.01.2020

Abstract

Çeşitli su ürünleri toplumlar tarafından asırlardır farklı şekillerde hazırlanarak tüketilmektedir. Ülkemiz, su ürünleri yönünden belirli bir zenginliğe sahiptir. Bu zenginliklerden biri olan kalamar, biyolojik değeri yüksek iyi bir protein kaynağıdır. Dünyada ekonomik açıdan oldukça değerli olan kalamar, insan sağlığı üzerinde olumlu etkilere sahiptir. Kalamar, yüksek miktarda protein düşük miktarda yağ içermektedir. Buna rağmen doymamış yağ asitleri yönünden oldukça zengindir. Yüksek oranda vitamin ve mineral madde içeriği ile de oldukça sağlıklı ve diyetetik bir gıdadır. Ülkelere göre farklı pişirme ve sunum şekilleri vardır. Bu çeşitlilik toplumların beslenme ve tüketim alışkanlıklarına göre değişimler göstermektedir. Bu makalede, kalamarın genel özellikleri ve mutfaklarda kullanımı üzerine bilgiler özetlenmiştir.

References

  • Ainley, S. (2014). Dünya Mutfağı. İstanbul: Türkiye İş Bankası Kültür Yayınları.
  • Alpbaz, A. (2009). Su Ürünleri Yetiştiriciliği. http://www.atillaalpbaz.com/?o=3&t=106
  • Arslan, E. (2011). İzmir Körfezi’nde Kalamar (Loligo vulgaris) Avcılığında Uygulanan Yöntemler ve Renk Faktörünün Önemi. Yüksek Lisans Tezi, Ege Üniversitesi, Fen Bilimleri Enstitüsü, İzmir.
  • Atayeter, S., Ercoşkun, H. (2011). Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition. Journal of Food Sciences Technology, 48(1), 83-89.
  • Bodur, H. G., Kaykaç, M. H., Ünal, V. (2017). İzmir Körfezi’nde olta ile kalamar (Loligo vulgaris) avcılığı yapan balıkçıların sosyo-ekonomik analizi. Ege Journal of Fisheries and Aquatic Sciences, 34(3), 249-254.
  • Choi, S., Puligundla, P., Mok, C. (2017). Effect of corona discharge plasma on microbial decontamination of dried squid shreds including physico-chemical and sensory evaluation. LWT - Food Science and Technology, 75, 323-328.
  • Demirsoy, A. (2001). Yaşamın Temel Kuralları. Dördüncü Baskı, Ankara: Meteksan Baskı.
  • Elhadi, N., Radu, S., Chen, C-H., Nishibuchi, M. (2004). Prevalence of potentially pathogenic vibrio species in the seafood marketed in Malaysia. Journal of Food Protection, 67(7), 1469-1475.
  • Erkan, N. (2013). Türkiye’de tüketilen su ürünlerinin omega-3 (ω-3) yağ asidi profilinin değerlendirilmesi. Journal of Fisheries Sciences, 7(2), 194-208.
  • Ezquerra-Brauer, J. M., Aubourg, S. P. (2019). Recent trends for the employment of jumbo squid (Dosidicus gigas) by-products as a source of bioactive compounds with nutritional, functional and preservative applications: a review. International Journal of Food Science and Technology, 54, 987-998.
  • Food and Agriculture Organization (2019a). Loligo vulgaris (Lamarck,1798). Aquatic Species Distribution. http://www.fao.org/fishery/species/17019/
  • Food and Agriculture Organization (2019b). FAO Yearbook. Fishery and Aquaculture Statistics 2017. http://www.fao.org//fishery/publications/yearbooks/en
  • Fish4tomorro (2019). SQUID. http://fish4tomorrow.com/quickfish-guide/squid
  • Galitsopoulou, A., Georgantelis, D., Kontominas, M. G. (2009). Cadmium content in fresh and canned squid (Loligo opalescens) from the Pacific coastal waters of California (USA). Food Additives and Contaminants, 2(1), 38-43.
  • Gök, İ. (2018). Denizlerin lezzetli kafadan bacaklısı: Kalamar. Gastrofests. http://www.gastrofests.com/denizlerin-lezzetli-kafadan-bacaklisi-kalamar/
  • Gökoğlu, N., Metin, S., Baygar, T., Özden, Ö., Erkan, N. (1999). Farklı sıcaklıklarda depolanan kalamardaki (Loligo vulgaris, Lamarck) kalite değişimlerinin incelenmesi. Turkish Journal of Veterinary and Animal Sciences, 23, 511-514.
  • Haliloğlu, H. İ., Bayır, A. B., Sirkecioğlu, A. N. (2004). Comparison of fatty acid composition in some tissues of rainbow trout (Oncorhynchus mykiss) living in seawater and freshwater. Food Chemistry, 86, 55-59.
  • Hassan, F., Vijayan, B. J. (2018). Quality evaluation studies in ready-to-use squid soup tablets. Fisheries Research Technical Report, 4(1), 17-19.
  • Jeyasanta, K. I., Patterson, J. (2016). Prevalence of Antibiotic Resistant Listeria monocytogenes in Sea Foods of Tuticorin Coast, Southeastern India. European Journal of Applied Sciences, 8(6), 356-364.
  • Kalogeropoulos, N., Karavoltsos, S., Sakellari, A., Avramidou, S., Dassenakis, M. Scoullos, M. (2012). Heavy metals in raw, fried and grilled Mediterranean finfish and shellfish. Food and Chemical Toxicology, 50, 3702-3708.
  • Kim, H. W., Hong, Y. J., Jo, J. I., Ha, S. D., Kim, S. H., Lee, H. J., Rhee, M. S. (2016). Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets. Letters in Applied Microbiology, 64, 27-34.
  • Lapa-Guimarães, J., Felício, P. E., Guzmán, E. S. C. (2005). Chemical and Microbial Analyses of Squid Muscle (Loligo plei) during storage in ice. Food Chemistry, 91, 477-483.
  • Mochizuki, Y., Mizuno, H., Ogawa, H., Ishimura, K., Tsuchiya, H., Fukuzawa, M., Iso, N. (1994). Rheological properties of cuttlefish and squid raw meat. Fisheries Sciences, 60 (5), 555-558.
  • Mok, J. S., Kwon, J. Y., Son, K. T., Choi, W. S., Shim, K. B., Lee, T. S., Kim, J. H. (2014). Distribution of heavy metals in muscles and ınternal organs of Korean cephalopods and crustaceans: Risk assessment for human health. Journal of Food Protection, 77 (12), 2168-2175.
  • Mol, S. (2006). Çiğ balık (sushi) ve sağlığımız. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 25 (1-2), 23-28.
  • Mol, S. (2011). Özel Bazı Su Ürünlerinin İşlenmesi. Varlık, C. (Ed), Su Ürünleri İşleme Teknolojisi, s: 469, İstanbul: İstanbul Üniversitesi Yayınları
  • Mouritsen, O. G., Styrbæk, K. (2018). Cephalopod Gastronomy-A Promise for the Future. Frontiers in Communications, 3(38), 1-11.
  • Özoğul, Y., Duysak, Ö., Özoğul, F., Öztürk, A. S., Türeli, C. (2008). Seasonal effects in the nutritional quality of the body structural tissue of cephalopods. Food Chemistry, 108, 847-852.
  • Pandit, A. R., Magar, N. G. (1972). Chemical composition of Sepia orientalis and Loligo vulgaris. Fishery Technology, 9(2), 122-125.
  • Papadopoulou, C., Economou, E., Zakas, G., Salamoura, C., Dontorou, C., Apostolou, J. (2007). Microbiological and pathogenic contaminants of seafood in Greece. Journal of Food Quality, 30, 28-42.
  • Raman, M., Mathew, S. (2014). Study of chemical properties and evaluation of collagen in mantle, epidermal connective tissue and tentacle of Indian Squid, Loligo duvauceli Orbigny. Journal of Food Sciences and Technology, 51(8), 1509-1516.
  • Remyakumari, K. R., Ginson, J., Ajeeshkumar, KK., Vishnu, K. V., Asha, K. K., Suseela, M. (2018). Biochemical profile and nutritional quality of Indian squid, Uroteuthis duvauceli, 6 (3), 187-192.
  • Shammi, T. (2015). Detection of Vibrio spp., Salmonella spp., and Shigella spp. among the frozen food samples employing enrichment culture technique. Stamford Journal of Microbiology, 5(1), 26-29.
  • Salman, A. (2012). Kafadanbacaklılar (Mollusca: Cephalopoda) ve Türkiye’deki Durumu. Denizel Değerlerimiz Serisi, 2, 1-7.
  • Salman, A.(2017). İzmir’de Kalamar, Ahtapot ve Sübye Avcılığı. Kınacıgil, T, Tosunoğlu, Z., Çaklı, Ş., Bey, E., Öztürk, H. (Ed.), İzmir Balıkçılığı, s: 123-128, İstanbul: Kristal Reklam ve Matbaacılık.
  • Sikorski, Z. E., Karnicki, Z. (1990). Resources and Their Availability. In: Skorski, Z. S. (Ed), Seafood: Resources Nutritional Composition and Preservation. pp: 14. Boca Raton, Florida: CRC Press.
  • Tokatlı, C., Emiroğlu, Ö., Arslan, N., Köse, E., Çiçek, A., Dayıoğlu, H., Başkurt, S. (2016). Maden havzası balıklarında vücut ağırlığı ile ağır metal biyoakümülasyon ilişkileri: Emet Çayı Havzası. Anadolu Üniversitesi Bilim ve Teknoloji Dergisi, 4(2), 57-72.
  • Türkiye İstatistik Kurumu (2019). Su Ürünleri İstatistikleri, Avlanan Deniz Ürünleri Miktarı, Kalamerya. http://www.tuik.gov.tr/PreTablo.do?alt_id=1005.
  • Tunçel, G. (1998). Mikrobiyal Bulaşma Kaynakları. Ünlütürk, A. ve Turantaş, F. (Ed) Gıda Mikrobiyolojisi, s:45-51, İzmir: Mengi Tan Basımevi.
  • Ulaş, A., Aydın, I. (2011). The effects of jig color and lunar bright on coastal squid jigging. African Journal of BioTechnology, 10(9), 1721-1726.
  • Venugopal, V., Gopakumar, K. (2017). Shellfish: Nutritive value, health benefits and consumer safety. Comprehensive Reviews in Food Science and Food Safety, 16, 1219-1242.
  • Yılmaz, D., Sarıgöl, B. (2018). Avrupa kalamarının (Loligo vulgaris Lamarck, 1798) yapay habitatlar oluşturularak doğal stoklarının zenginleştirilme olanaklarının araştırılması. Bilim Armonisi, 1(1), 65-71.
  • Younis, A. M., Amin, F. H., Alkaladi, A., Mosleh, Y. Y. I. (2015). Bioaccumulation of heavy metals in fish, squids and crustaceans from the Red Sea, Jeddah Coast, Saudi Arabia. Open Journal of Marine Science, 5, 369-378.
  • Zlatonos, S., Laskaridis, K., Feist, C., Sagredos, A. (2006). Proximate Composition, Fatty acid analysis and protein digestibility-corrected amino acid score of three Mediterranean cephalopods. Molecular Nutrition Food Research, 50, 967-970.

Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Derleme
Authors

Şehnaz Yasemin TOSUN (Primary Author)
İSTANBUL ÜNİVERSİTESİ, SU BİLİMLERİ FAKÜLTESİ
0000-0003-3764-0020
Türkiye


Büşra TÜRK This is me
İSTANBUL AYDIN ÜNİVERSİTESİ, GÜZEL SANATLAR FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
0000-0002-0045-1819
Türkiye


Candan VARLIK
İSTANBUL AYDIN ÜNİVERSİTESİ, GÜZEL SANATLAR FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
0000-0002-0045-1819
Türkiye

Publication Date January 28, 2020
Published in Issue Year 2020, Volume 4, Issue 1

Cite

APA Tosun, Ş. Y. , Türk, B. & Varlık, C. (2020). Denizden Gelen Lezzet: Kalamar . Aydın Gastronomy , 4 (1) , 23-34 . Retrieved from https://dergipark.org.tr/en/pub/aydingas/issue/52081/680127

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