Date of Award

Summer 8-2025

Level of Access Assigned by Author

Open-Access Thesis

Degree Name

Master of Science (MS)

Department

Food Science and Human Nutrition

First Committee Advisor

Denise Skonberg

Second Committee Member

Brianna Hughes

Third Committee Member

Qing Jin

Abstract

The North Atlantic squid fishery comprises two species: Doryteuthis pealeii (longfin inshore squid) and Illex illecebrosus (Northern shortfin squid). During processing, a substantial portion of each squid, particularly the wings (fins), is discarded as waste, despite its similar nutritional profile to commonly consumed portions like the mantle and tentacles. This thesis aimed to evaluate the functional, sensory, and shelf-life characteristics of squid wing byproducts to support the development of value-added products that reduce waste and improve resource efficiency.

Study 1 assessed the effects of squid species, processing method (chopping vs. grinding), and processing order (before vs. after freezing) on microbial and physicochemical attributes of raw squid wings during six months of frozen storage. Species had the most significant influence, with longfin squid exhibiting higher moisture, lipid, and myofibrillar protein content, while shortfin squid showed higher water-holding capacity and trichloroacetic acid (TCA)-soluble peptides.

The objective of Study 2 was to evaluate consumer acceptability of dumplings made from squid wings. A panel of 108 participants assessed dumplings prepared using both species and processing methods. Dumplings made with ground longfin squid received the highest overall liking scores (mean = 6.5/9), with participants frequently citing favorable texture and milder flavor compared to shortfin dumplings, which were described as "mushy" or "too fishy" by some panelists.

The final study investigated how egg white concentration (0%, 1%, 2%) and grinding frequency (once vs. twice) affected microbial quality, texture, cook yield, water-holding capacity, and proteolysis in longfin squid dumplings during frozen storage. Higher egg white levels and double grinding improved firmness, cook yield, and water retention, without significantly affecting microbial load.

Together, these studies demonstrate the potential for squid wings to be upcycled into acceptable, stable, and sustainable food products. Findings provide actionable insights for seafood processors aiming to reduce waste and develop novel, consumer-ready applications for squid byproducts.

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