Sensory acceptability of squid rings gamma irradiated for shelf-life extension

Tomac, Alejandra; Cova, María C.; Narvaiz, P.; Yeannes, María Isabel

doi:10.1016/j.radphyschem.2016.09.016

Cited by 7 publications

(8 citation statements)

References 4 publications

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“…At present, research on the processing technology of squid can be divided into two categories. One is the optimization and improvement of traditional squid processing technology, such as squid rings (Tomac, Cova, Narvaiz, & Yeannes, 2017), dried squid (Dong, Zhu, Li, & Li, 2013), and frozen squid products (Gou, Lee, & Ahn, 2010). The other is the comprehensive processing and utilization of squid by‐products or minced meat leftovers to extract biologically active peptides (Alemán, Giménez, Pérez‐Santin, Gómez‐Guillén, & Montero, 2011; Alemán, Gómez‐Guillén, & Montero, 2013) or squid flavor condiments (Lyberg & Adlercreutz, 2008).…”

Section: Introductionmentioning

confidence: 99%

Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

Cui

Yan

Manoli

et al. 2020

Food Science & Nutrition

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Section: Introductionmentioning

confidence: 99%

Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

Cui

Yan

Manoli

et al. 2020

Food Science & Nutrition

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“…The squids (6–8 kg) were placed on ice with an ice/squid ratio of 3:1 (w/w) and transported to the laboratory. Squid rings (1 ± 0.2 cm width) were prepared from washed, beheaded, gutted, and deskinned mantles (Tomac et al ., 2017). Squid rings were pretreated with PEF‐CALE at various concentrations (200 and 400 mg kg −1 ).…”

Section: Methodsmentioning

confidence: 99%

“…TV-CT in SQR-C was higher than the MAL at day 6, suggesting that SQR-C has a limited shelf-life (6 days). Tomac et al (2017) reported a shelf-life of 3 days for squid rings packaged in air and stored at low temperature (4 AE 1 °C). At day 12, squid rings treated with 200 mg kg −1 PEF-CALE (SQR-2PEF-CALE) had TV-CT higher than MAL, whereas TV-CT in SQR-4PEF-CALE was 5.53 log CFU g −1 , which was lower than MAL.…”

Section: Impact Of Pef-cale On Quality Changes Of Squid Rings During Storage At 4 °Cmentioning

confidence: 99%

“…Squid is one of the most economically important seafood, particularly in Asia, which is a good source of proteins, vitamins, and minerals, and it also contains some special nutrients such as taurine, betanine, eicosapentanoic acid (EPA), and docosahexaenoic acid (DHA) (Chavan et al, 2017). However, squid has a limited shelf-life (<8 days) during low-temperature storage (Tomac et al, 2013(Tomac et al, , 2017. Squid rings are popular for consumers and can be prepared by crosscutting of the mantle.…”

Section: Introductionmentioning

confidence: 99%

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Effect of the extract from custard apple (Annona squamosa) leaves prepared with pulsed electric field‐assisted process on the diversity of microorganisms and shelf‐life of refrigerated squid rings

Olatunde

Shiekh

et al. 2021

Int J of Food Sci Tech

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Antibacterial and antibiofilm properties of ethanolic custard apple leaf extract (CALE) prepared without and with pulsed electric field (PEF) assisted process (6 kV cm −1 , 300 pulses, 142 kJ kg −1 for 5 min) (PEF-CALE) were comparatively investigated. PEF-CALE showed higher bacterial inhibition against Bacillus subtilis, Listeria monocytogenes, Escherichia coli, and Pseudomonas aeruginosa, compared to CALE. Antibiofilm properties of both extracts towards the aforementioned bacteria were augmented with increasing concentrations (P < 0.05). The impact of PEF-CALE in extending the shelf-life of squid rings (SQR) was also investigated. Based on the microbiological limit, the shelf-life of refrigerated squid rings pretreated with 400 mg kg −1 PEF-CALE was extended by more than 6 days when compared to the control. Pseudomonas lundensis, Pseudomonas fragi, and Shewanella baltica were the most abundant spoilage bacteria found in SQR. Overall, PEF-CALE exhibited promising antimicrobial activities, which could serve as biopreservative agent for inhibiting bacterial growth in SQR during refrigerated storage.

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“…The sensory analysis had a hedonic scale (changed from 9; extremely liked to 1; extremely disliked) was used the determine the characteristics of color, texture, odor, and general acceptability of C and CM (Tomac et al, 2017). Randomly chosen 3 pieces of the groups (approximately 10-15 g of each) were served to each panelist to evaluate the sensory characteristics of the groups.…”

Section: Sensory Analysismentioning

confidence: 99%

Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating

Kılınç¹,

Bulat²,

Atalay³

2022

EgeJFAS

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This study was conducted in order to develop different statistical models for estimating the bacterial count of squid rings marinated with lemon juice and mineral water after cooking. The marination ratios and times were as follows: (10:90; 90:10; 50:50; 100:100/100 g squid ring) and (1, 3, 6, 12, 24, 48 and 72 h), respectively. The effects of marination ratios and times on the microbiological and sensory changes of the cooked squid rings were observed at 4°C. Pathogenic bacteria (Vibrio spp., Staphylococcus aureus and Escherichia coli) were not found in the cooked (C) and cooked marinated (CM) squid rings in the present study. The TMC (total mesophilic aerobic bacteria counts) of all groups were determined as consumable at 72 h, whereas the TMC of C and CM samples (C7, CM7, CM14, CM21, CM28) increased to 5.92, 5.83, 5.71, 5.57 and 5.42 log cfu/g, respectively. Regression models were created to estimate the TMC and lactic acid bacteria count (LBC) of cooked squid rings during the marination process at 4°C to determine the increasing rates of bacterial growth of samples. As a result of this study; when compared with Model I and Model II; both of them can be preferred for predicting the TMC of C and CM samples. The variability in the TMC of C and CM squid samples was obtained as 93% in Model I, whereas the variability in the TMC of these samples was observed as 91% in Model II. So, these two models performed well, and they can be used for predicting the TMC of C and CM samples. Additionally, Model III was also developed for estimating the prediction value of LBC of cooked squid samples during the marination process at 4°C. This model was also determined very good performance (86%) to estimate the predicting values of LBC and it can be very essential together used with Model I or Model II for marinated fishery products to estimate the real shelf-life.

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Sensory acceptability of squid rings gamma irradiated for shelf-life extension

Cited by 7 publications

References 4 publications

Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

Effect of the extract from custard apple (Annona squamosa) leaves prepared with pulsed electric field‐assisted process on the diversity of microorganisms and shelf‐life of refrigerated squid rings

Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating

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