Comparative evaluation of the quality changes in Squid (Ommastrephes bartrami) during flake and slurry ice storage

Pengxiang Yuan,Shaimaa Hatab,Ning Yuan,Shanggui Deng,Jiancong Huo

doi:10.9755/ejfa.2016-07-981

Pengxiang Yuan, Shaimaa Hatab + Show 3 more

Open Access

https://doi.org/10.9755/ejfa.2016-07-981

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Abstract

Squid is a good food source for zinc and manganese and high in copper, selenium, vitamin B12 and riboflavin. However, the raw squid suffers a rapid quality loss which occur after catch immediately and during ice storage. The effect of slurry ice (SI), a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, on the quality parameters of squid (Ommastrephes bartrami) during chilling storage was investigated compared to flake ice (FI). The rapid decline in the initial temperature with SI (0.83℃ min-1) led to a significant enhancement of shelf life, better control of water content and lower counts of total aerobic bacterial. The use of SI slowed down the formation of total volatile base-nitrogen (TVB-N) in comparison with storage in FI. Additionally, the myoﬁbrillar protein, Ca2 +-ATPase activity, and total sulfydryl (SH) content in muscle treated with SI were all significantly (P < 0.05) higher than the FI samples. This was probably due to the faster cooling and subzero final-temperature occurred with SI. The application of SI to squid is advisable to achieve better quality maintenance during storage and distribution.

Highlights

Cephalopods constitute an important part of the marine resource and most suitable for human consumption (Jeyasekaran et al, 2010)
Cooling curves for squid placed in slurry ice (SI) or Flake ice (FI) are shown in (Fig. 1)
The results indicated that the SI cooled the squid quite rapidly than the FI

Summary

Introduction

Cephalopods constitute an important part of the marine resource and most suitable for human consumption (Jeyasekaran et al, 2010). Squid, belonging to the class of Cephalopod, is one of the most common seafood dishes at many parts of the world. It is considered low in Saturated Fat and Sodium and a good source of Niacin, Zinc, Protein, Riboflavin, Vitamin B12, Phosphorus, Copper, Manganese and Selenium (Vleeming et al, 1999). The raw squid suffers a rapid quality loss by producing various offodor components, that mainly caused by trimethylamineN-oxide (TMAO) reduction and microbial contamination which occur immediately after the catch and during storage in ice (Sungsri-in et al, 2011; Ramirez-Suarez et al, 2008; Gou et al, 2010). The refrigeration immediately after catch is required, to slow down the susceptibility of squid to spoilage and quality loss. Flake ice, refrigerated sea water, modified atmospheres, brine solutions, the incorporation of chemical preservative agents and slurry ice have been used for the preservation of fresh aquatic food products (Múgica et al, 2008)

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