Abstract:Squid tubes were packed with 100% (w/w of squid) dry ice (PI), 20% dry ice and 50% water ice (PII) and 50% water ice (PIII) in polyethylene bags and store in thermocole boxes at room temperature (32 ± 2°C) for 24 h. Quality changes curing storage were studied. Lowest temperature of -30.3°C was attained in PI while it was 15-16°C in PII and PIII at 1 h of storage. The gas compositions in packages initially were 21% O2, 0.4% CO2 and 78.1% N2 in PI, PII and PIII, respectively. During storage for 24 h highest leve… Show more
“…A negative relationship was observed between the sensory scores and the various bacterial counts in this dry and wet ice storage studies on cuttlefish fillets. Jeyasekaran et al (2010) have reported that the squid tubes stored in a combination of dry ice and wet ice had a shelf life of 18 h based on the sensory analysis. Figure 1.Changes in the sensory score of cuttlefish ( Sepia pharaonis ) fillets stored in: (□) dry ice (1:1 ratio), (•) dry ice and wet ice (1:0.2:0.5 ratio), and (▴) wet ice (1:1 ratio).…”
Section: Resultsmentioning
confidence: 99%
“…It is also used as coolant in the present trends of shipping of fresh seafood (Schoemaker, 1990). Jeyasekaran et al (2010) reported the quality changes in squid ( Loligo duvaucelli ) tubes chilled with dry ice and water ice. Since the impact of different iced storage conditions on the microbiological quality of cephalopods has not been thoroughly explored (Lapa-Guimaraes et al, 2002) and cuttlefish is one of the important fish varieties exported from India in chilled condition, the present study was conducted to find out the influence of preservative effect of dry and wet ice on the microbiological quality of cuttlefish ( Sepia pharaonis ) fillets in relation to their storage life.…”
Microbiological quality of cuttlefish (Sepia pharaonis) fillets stored in three different ice conditions was studied. Fillets stored in wet ice at a ratio of 1:1 (package III) were sensorially acceptable for only 18 h, while that stored in dry ice at 1:1 (package I) and combination of dry ice and wet ice at 1:0.2:0.5 (package II) were in acceptable condition up to 24 h without re-icing and thus there was an extension of shelf life by about 33%. Total bacterial load was 7 log10 cfu/g at the end of the storage period. Total psychrophilic population increased from zero to 7 log10 cfu/g while total lactic acid bacteria from zero to 5 log10 cfu/g. H2S producers were detected only at 18 h, with a count of 1 log10 cfu/g. Sulphite-reducing Clostridia increased gradually from zero to 110 most probable number count/g. Fresh cuttlefish fillets carried a bacterial flora of Micrococcus, Planococcus, Streptococcus, Moraxella, Proteus and Aeromonas. Pseudomonas was dominant in wet ice pack, while Aeromonas was dominant in both the dry ice and combination pack. Immediately after packing, the temperatures recorded in packages I, II and III were 10.5, 1.2 and 3.0 °C, respectively, which drastically decreased in 1 h and then maintained and finally increased gradually. The results indicate that use of combination of dry ice and wet ice is economical and very much useful to seafood industries, as this package considerably reduced the cost of air freight, as well as improved the quality and shelf life of cuttlefish.
“…A negative relationship was observed between the sensory scores and the various bacterial counts in this dry and wet ice storage studies on cuttlefish fillets. Jeyasekaran et al (2010) have reported that the squid tubes stored in a combination of dry ice and wet ice had a shelf life of 18 h based on the sensory analysis. Figure 1.Changes in the sensory score of cuttlefish ( Sepia pharaonis ) fillets stored in: (□) dry ice (1:1 ratio), (•) dry ice and wet ice (1:0.2:0.5 ratio), and (▴) wet ice (1:1 ratio).…”
Section: Resultsmentioning
confidence: 99%
“…It is also used as coolant in the present trends of shipping of fresh seafood (Schoemaker, 1990). Jeyasekaran et al (2010) reported the quality changes in squid ( Loligo duvaucelli ) tubes chilled with dry ice and water ice. Since the impact of different iced storage conditions on the microbiological quality of cephalopods has not been thoroughly explored (Lapa-Guimaraes et al, 2002) and cuttlefish is one of the important fish varieties exported from India in chilled condition, the present study was conducted to find out the influence of preservative effect of dry and wet ice on the microbiological quality of cuttlefish ( Sepia pharaonis ) fillets in relation to their storage life.…”
Microbiological quality of cuttlefish (Sepia pharaonis) fillets stored in three different ice conditions was studied. Fillets stored in wet ice at a ratio of 1:1 (package III) were sensorially acceptable for only 18 h, while that stored in dry ice at 1:1 (package I) and combination of dry ice and wet ice at 1:0.2:0.5 (package II) were in acceptable condition up to 24 h without re-icing and thus there was an extension of shelf life by about 33%. Total bacterial load was 7 log10 cfu/g at the end of the storage period. Total psychrophilic population increased from zero to 7 log10 cfu/g while total lactic acid bacteria from zero to 5 log10 cfu/g. H2S producers were detected only at 18 h, with a count of 1 log10 cfu/g. Sulphite-reducing Clostridia increased gradually from zero to 110 most probable number count/g. Fresh cuttlefish fillets carried a bacterial flora of Micrococcus, Planococcus, Streptococcus, Moraxella, Proteus and Aeromonas. Pseudomonas was dominant in wet ice pack, while Aeromonas was dominant in both the dry ice and combination pack. Immediately after packing, the temperatures recorded in packages I, II and III were 10.5, 1.2 and 3.0 °C, respectively, which drastically decreased in 1 h and then maintained and finally increased gradually. The results indicate that use of combination of dry ice and wet ice is economical and very much useful to seafood industries, as this package considerably reduced the cost of air freight, as well as improved the quality and shelf life of cuttlefish.
“…Cephalopods constitute an important part of the marine resource and most suitable for human consumption (Jeyasekaran et al, 2010). Squid, belonging to the class of Cephalopod, is one of the most common seafood dishes at many parts of the world.…”
“…Until recently, considerable amounts of squid were considered a delicacy in East and Southeast Asia, and in the Mediterranean countries. Today, in many countries, the consumption of cephalopods is increasing essentially as chilled and frozen ready meals (Guerra and Rocha 1994;Jeyasekaran et al 2010). It is eaten as raw and/ or in different processed forms.…”
The chemical composition and evaluation of Indian squid (Loligo duvauceli) mantle, epidermal connective tissue and tentacle is investigated in this current study. It is observed that squid mantle contains 22.2% total protein; 63.5% of the total protein is myofibrillar protein. The unique property of squid myofibrillar protein is its water solubility. Squid mantle contains 12.0% total collagen. Epidermal connective tissue has highest amounts of total collagen (17.8%). SDS-PAGE of total collagen identified high molecular weight α-, β- and γ- sub-chains. Amino acid profile analysis indicates that mantle and tentacle contain essential amino acids. Arginine forms a major portion of mantle collagen (272.5 g/100 g N). Isoleucine, glutamic acid and lysine are other amino acids that are found in significantly high amounts in the mantle. Sulphur containing cystine is deficit in mantle collagen. Papain digest of mantle and epidermal connective tissue is rich in uronic acid, while papain digest, collagenase digest and urea digest of epidermal connective tissue has significant amounts of sialic acid (25.2, 33.2 and 99.8 μmol /100 g, respectively). PAS staining of papain digest, collagenase digest and urea digest also identify the association of hexoses with low molecular weight collagen fragments. Histochemical sectioning also emphasized the localized distribution of collagen in epidermal and dermal region and very sparse fibres traverse the myotome bundles.
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