Abstract
The effect of duration before deskinning and the effect of lipid oxidation on yellow and pink discoloration of squid (Loligo duvauceli) held in ice was studied. The yellowness (b*) increased significantly (p ≤ 0.05) if deskinning was delayed even by 2 days. Yellow discoloration of squid mantle was found to increase with increase in duration before deskinning at a much faster rate compared to lipid oxidation. Similar results were documented for the redness (a*) of squid mantel during ice storage. Squid samples treated with pro-oxidants showed higher TBARS and yellowness but the yellowness was found to be less in comparison to samples kept with the skin on. This was correlated with the results of pro-oxidant where pro-oxidation of fat (TBARS) gave yellowness to squid mantle similar to that of the effect of delay in deskinning. The study indicated that increase in delay in deskinning of squid might reduce the shelf life of squids considerably by increasing the yellow and pink discoloration. The exposure of squids to pro-oxidants further may increase the yellow and pink coloration during handling and storage.
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Schedule a callMore From: Proceedings of the National Academy of Sciences, India Section B: Biological Sciences
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