Quality Indices of Squid (Photololigo duvaucelii) and Cuttlefish (Sepia aculeata) Stored in Ice

摘要

The objective quality indices of squid (Photololigo duvaucelii) and cuttlefish (Sepia aculeata) stored in ice were compared with the subjective counterparts. Sensory (overall quality rating, quality index method [QIM], and multisample difference test), microbiological (total viable count [TVC], psychrophilic count), chemical (trichloroacetic acid-soluble peptide [TCA-soluble peptide], trimethylamine nitrogen [TMA-N], total volatile bases nitrogen [TVB-N], ammonia content, and protein pattern), and physical analyses (expressible drip, color, and texture) were determined in both species during 16 days of iced storage. As storage time increased, TCA-soluble peptide, TVB, ammonia content, and expressible drip were increased (p 0.05). TMA content was markedly increased after 10 and 8 days of storage in squid and cuttlefish, respectively. Both TVC and psychrophilic count increased as the storage time increased (p 0.01). Myosin heavy chain was degraded with coincidental decrease in shear force and sensory texture during storage (p 0.05). According to the overall rating score, shelf life of both species in ice was estimated to be 6 days. The increases in ammonia content and expressible drip were highly correlated with the decrease in overall quality rating and increase in quality index score of squid and cuttlefish (p 0.01).View full textDownload full textKeywordssquid, cuttlefish, freshness, sensory evaluation, chemical analysisRelated var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/10498850.2010.548114