Microbiological and Physicochemical Quality Changes in Frankfurters Made from Jumbo Squid (Dosidicus gigas) Mantle Muscle in the Presence and Absence of a Natural Antimicrobial Agent

Abstract

This study aimed to evaluate the effect of a natural antimicrobial agent (Pronat) on selected quality indicators during the shelf life of vacuum-packed frankfurters made from jumbo squid (Dosidicus gigas) muscle. Frankfurters with and without Pronat (0.1%) were vacuum-packed and stored at 2-4C for up to 28 days. The physicochemical parameters (water loss, pH, thiobarbituric acid value, peroxide value, moisture, texture [texture profile analysis and sharing force], folding test performance, water-holding capacity [WHC], drip loss and color) as well as the microbial counts (total aerobic and anaerobic count, total and fecal coliform) of the samples were assessed. The samples with Pronat were physicochemically stable and in good microbiological condition up to 21 days compared with the control. The main changes were attributed to color, WHC and drip loss. The Pronat concentration used in squid frankfurters greatly improved their microbiological shelf life but did not considerably improve the physicochemical quality indicators assessed in the present study.

Development and Quality Attributes of Paste Sausage Supplemented with Common Squid (Todarodes pacificus) Tailored for the Elderly

“…CSPSP is a sterilized product, with no coliforms detected per gram, thus adhering to the sanitary indicator bacteria standards outlined for age-friendly foods in the Food Code [31]. Carrero-Colon and Turco [48], along with Ramírez-Suárez et al [15], have previously highlighted coliform groups as indicators of fecal substances in food and their vulnerability to heat. Consequently, the heating conditions employed in this study (90 ± 5 • C, 30 min) for CSPSP were deemed adequate for sterilizing intestinal bacteria.…”

“…In addition, fish-based sausages, various studies have explored sausages made from pork and frozen pollock [8], chicken breast and pollock meat [9], mackerel meat [10], rainbow trout fish [11], catfish meat [12], clam meat [13], octopuses [14], and jumbo squid (Dosidicus gigas) [15], as well as sausages incorporating the emulsion of Argentina squid (Illex argentines) [16].…”

Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus (Octopus minor) as an Elderly-Friendly Food

“…In particular, it met all the standards presented in Korea's Food Code [5], indicating that it has hygiene indicators for supplying safe food to elderly consumers. Ramírez-Suárez et al [46] reported the indicators of most heat-vulnerable bacteria that are present in food. Thus, the heating conditions (121 • C, 20 min) applied to the LOJP developed in this study were confirmed to be suitable conditions for sterilizing the LOJP.…”

Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

“…Gastrophysical exploration of cephalopods is therefore limited, but a few examples include the investigation of L. forbesii [ 32 , 54 , 114 ]. Other studies involving cephalopods in a culinary context investigated (commercial) food preparations, ranging from frankfurters prepared from the mantle of Dosidicus gigas [ 66 ], ready-to-eat Indian squid ( L. dauvacelli Orbigny) masala [ 76 ], and battered and fried squid rings [ 47 ].…”