Effects of Gamma Radiation on Sensory Qualities, Microbiological and Chemical Properties of Salted and Fermented Squid

Abstract

The effects of gamma radiation on sensory quality, microbial population, and chemical properties of salted and fermented squid were investigated. Squid (Todarodes pacificus) was sliced, washed, and then salted with 5, 10, and 20% (wt/wt) sodium chloride. Salted squid was irradiated with dosages of 0, 2.5, 5.0, and 10 kGy of gamma radiation and fermented at 15 degrees C for 50 days. Proximate composition, salinity, water activity, sensory evaluation, and total microbiological populations were examined. Chemical analyses providing information on degree of fermentation, such as amino nitrogen (AN), volatile basic nitrogen (VBN), trimethylamine (TMA), and hypoxanthine (Hx) were also conducted. Irradiated squid was not different in proximate composition, salinity, and water activity from nonirradiated squid. Sensory evaluation scores, total bacteria populations, and pH values were variable depending on salt concentration and irradiation dose. During fermentation, AN, VBN, TMA, and Hx contents increased rapidly as the salt concentration and irradiation dose decreased. Specifically, these chemical compounds of salted and fermented squid prepared with 10% salt and 10 kGy of gamma radiation maintained the appropriate level of fermentation. The present results showed that the combination of low salt concentration (10%) and gamma radiation was effective in processing salted and fermented squid and extending its shelf life compared to control (20% of salt) without adding any food additives.

Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice

“…General handling, processing, preservation and product properties of cephalopods, mainly based on squid which is the major cephalopod species produced, were published by Kreuzer (1984). Since then, there has been a great progress in marketing, quality assurance and freshness assessment of fish products, but there have been only few studies on cephalopods quality assessment, most of them being directed to squid and shortfin squid (Byun et al, 2000;Langille & Gill, 1984;Lapa-Guimarães, Silva, de Felício, & Guzmán, 2002;Ohashi, Okamoto, Ozawa, & Fujita, 1991;Paarup, Sanchez, Moral, et al, 2002;Paarup, Sanchez, Peláez, & Moral, 2002) and octopus (Civera, Grassi, & Pattono, 1999;Ruíz-Capillas, Moral, Morales, & Montero, 2002).…”

Spoilage potential of ice‐stored whole musky octopus (Eledone moschata)

“…The white flesh, mild flavour and meaty texture of octopus species are major attributes sought by the consumer. In spite of the great progress in finfish marketing and quality assurance that has been achieved over the past two decades, only a few studies have examined sensory, chemical and microbiological changes in chill-stored cephalopods (Ke et al, 1984;Langille & Gill, 1984;Licciardello et al, 1985;Yamanaka et al, 1987;Ohashi et al, 1991;Byun et al, 2000;Paarup et al, 2002a,b;Lapa-Guimara˜es et al, 2005). Most of the studies have been directed at several species of squid and focussed on isolated sensory attributes, mainly skin colour (Ohmori et al, 1975;Learson & Ampola, 1977;Botta et al, 1979;Ke et al, 1979;Lapa-Guimara˜es et al, 2002).…”

Inactivation of 3-strain cocktail pathogens inoculated into Bajirak jeotkal, salted, seasoned, and fermented short-necked clam (Tapes pilippinarum), by gamma and electron beam irradiation

“…Therefore, the presence of L. monocytogenes in significant numbers would require higher dose than those used for V. parahaemolyticus and S. aureus. Byun et al (2000) used irradiation to reduce salt concentration in processing of salted and fermented squid and reported that applying the irradiation in process can reduce salt addition to about an half and prolong the microbial shelf-life.…”