Effect of frozen storage on quality characteristics of raw and hot-smoked squid and cuttlefish

摘要

The effect of frozen storage (-18 deg C for six months) on the chemical composition, solubility of various protein fractions, microbial load and sensory properties of raw and hod-smoked squid and cuttlefish was investigated. Results showed that both fish species lost about 2-3 percent of their crude protein after six months storage. The smoked product had higher amount of total volabile bases nitrogen (TVB-N) than the fresh ones. Myofibrillar proteins were more sensitive to the effect of frozen storage and more heat-liable when compared to the sarcoplasmic ones. Marked and gradual increase in the denatured proteins took place after six months storage. Frozen storage had also a marked effect on lowering the total viable counts (TVCs) of squid and cuttlefish. Sensory and organolyptic evaluation of the smoked products showed that the freshly smoked samples were slightly better and had a higher consumer acceptance in colour, odour, taste and texture than the frozen stored ones.