Biochemical, Textural and Microbiological Quality of Squid Stored Under Conventional and Slurry Ice During Onboard Fishing

Murthy, L.N.; Phadke, Girija G.; Jeyakumari, A.; Parvathy, U.; Visnuvinayagam, S.

doi:10.1007/s40011-017-0916-2

Cited by 7 publications

(6 citation statements)

References 18 publications

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“…Thereby, the production of TVB-N was suppressed. Similar results were obtained in the report for squid (Murthy et al, 2018).…”

Section: Changes In Tvb-n and Ph Valuesupporting

confidence: 92%

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Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Lan

et al. 2021

J. Food Process. Preserv.

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Mackerel (Pneumatophorus japonicus) is an attractive fish in Europe for the rich polyunsaturated fatty acids (PUFA), such as eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA), which demonstrate nutritional significance to the human diet (Domingo, 2016;Sumi et al., 2016). But like other aquatic products, mackerel is prone to spoilage due to biochemical reactions or storage conditions (Ezquerra-Brauer et al., 2016;Olatunde & Benjakul, 2018).Compare with flake ice, which could only cool the temperature of aquatic products to around 0°C, slurry ice is a novel chilling system that could preserve the marine species at −0.5 to −1.5°C (Chen et al., 2016). The major advantages of slurry ice include: (a) faster chilling rate; (b) minor physical damage. Due to these, the stronger attention on fresh-keeping function of slurry ice in aquatic products was attracted (Piñeiro et al., 2004). It has also been proven that slurry ice is an ideal pre-cooling medium that could be an alternative to traditional flake ice (Cakli et al., 2006).Electrolyzed water (EW) is developed as an environmentally friendly technology based on the electrolysis of diluted hydrochloric acid and/or sodium chloride solution, whose main product includes strongly acidic electrolyzed water (AEW) and slightly acidic electrolyzed water (SAEW). It has become popular chemical disinfectants because of the Generally Recognized as Safe (GRAS) status and

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“…Thereby, the production of TVB-N was suppressed. Similar results were obtained in the report for squid (Murthy et al, 2018).…”

Section: Changes In Tvb-n and Ph Valuesupporting

confidence: 92%

“…Cooling rate is one of the key factors to determine the preservation effect of fish (Murthy et al, 2018). The effects of different pre-cooling treatments on the core temperature of mackerel during storage were illustrated in Figure 1.…”

Section: The Pre-cooling Of Fishmentioning

confidence: 99%

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Lan

et al. 2021

J. Food Process. Preserv.

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“…Sutikno et al (2019) reported that the springiness value of raw squid samples was 1.14 mm. According to Narasimha Murthy et al (2018), icing methods such as chilling onboard or slurry ice could play a key role to determine the springiness value. Also, different types of probes could be effectively used to define the quality changes in the squid samples.…”

Section: Textural Changesmentioning

confidence: 99%

Untitled

2021

EgeJFAS

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The aim of the present study was to reveal the textural profile changes like hardness, cohesiveness, springiness, and adhesion supported by total mesophilic aerobic bacteria count (TMABc), pH, and some visual sensory characteristics in squid samples stored at 4 ºC. Three different Brookfield Texture Analyzer tools, named TA7, TA9, and TA18 were used to observe the textural changes more clearly. The difference of TMABc between the storage days reached from 4.32 log CFU/g to 6.32 log CFU/g. The hardness value of the squid samples, detected by TA18 and TA9 tools, increased while the hardness value obtained from TA7 was higher. The highest change in cohesiveness value in the squid samples was defined by the TA9 tool as ~63%. Once springiness values detected by TA9 were sharply decreased from 4.9 mm to 2.1 mm, those of TA7 and TA18 were slowly decreased. The most increase in adhesion value (0.08 mJ to 0.21 mJ) was obtained in the TA7 tool. Depending on the textural quality changes, the pH value was increased, and as visual and sensory, dark, or yellow spots were observed. The present study results revealed that especially the TA18 tool could be effectively used to determine the quality changes of the squid samples.

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“…It can be pumped through pipelines, and there are no bubbles between the product and the slurry ice (Bellas et al., 2002). It can be stored and transported in a fully enclosed manner, has the advantages of environmental protection and cleanliness, is widely used in food processing and preservation (Kauffeld et al., 2010; Losada et al., 2007; Narasimha Murthy et al., 2017), ice storage air conditioning (Bellas & Tasso, 2005), medical treatment (Laven et al., 2007), and other fields. Slurry ice has a high surface heat exchange rate, can quickly cool aquatic products (Pineiro et al., 2004), can inhibit the growth and reproduction of spoilage microorganisms in aquatic products, inactivate biochemical reactions in the body, maximize the quality of aquatic products, and extend shelf life.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, there are many advantages for application in the field of aquatic product preservation. Previous studies on the preservation of aquatic products such as squid (Narasimha Murthy et al., 2017), barramundi (Zakhariya et al., 2015), bonito (Zhang et al., 2015), and other aquatic products, have mainly focused on sensory characteristics, microbial indicators, and chemical indicators. However, little research has been done on the changes in myofibrillar protein in fish muscle during storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of slurry ice during storage on myofibrillar protein of Pseudosciaena crocea

Guan

Chen

Zhao

et al. 2021

Food Science & Nutrition

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In order to explore the effect of slurry ice on myofibrillar protein of Pseudosciaena crocea, the changes in myofibrillar protein and muscle microstructure during storage were studied with crushed ice as a control. During the storage period, the rate of decrease in myofibrillar protein content, Ca2+‐ATPase activity, and total sulfhydryl groups in the slurry ice group was lower than in the control group (p < .05). There was a significant linear correlation between the hydrophobicity and the storage time (Rcrushed ice (4℃) = 0.9881, Rslurry ice (4℃) = 0.9878, Rslurry ice (−1℃) = 0.9674), and trichloroacetic acid (TCA) soluble peptide content was lower than in the control group at the same time. Slurry ice (−1℃) was optimal in maintaining protein content in P. crocea; the arrangement of myofibrils in P. crocea treated by slurry ice was compact and the gaps were small. Slurry ice can delay the denaturation and degradation of fish myofibrillar protein and maintain its quality.

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Biochemical, Textural and Microbiological Quality of Squid Stored Under Conventional and Slurry Ice During Onboard Fishing

Cited by 7 publications

References 18 publications

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

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Effect of slurry ice during storage on myofibrillar protein of Pseudosciaena crocea

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