Sensory, Colour and Psychrotrophic Bacterial Analyses of Squids (Loligo plei) During Storage in Ice

Lapa‐Guimarães, Judite; Silva, M. Aparecida Azevedo da; Felício, Pedro Eduardo de; Guzmán, Emilio Contreras

doi:10.1006/fstl.2001.0783

Cited by 35 publications

(34 citation statements)

References 7 publications

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“…These shelf-life results are similar to those found for octopus (Octopus vulgaris) (Hurtado, Borderías, Montero, & An, 1999); cuttlefish (S. officinalis), musky octopus (Eledone moschata) and broadtail shortfin squid (I. coindetii) (Civera et al, 1999); common squid (Todarodes pacificus) (Yamanaka, Shiomi, & Kikuchi, 1987); spear squid (Doryteuthis bleekeri) (Yokoyama, Takahashi, Sakaguchi, Kawai, & Kanamori, 1994) and slender inshore squid or arrow squid (Loligo plei) (Lapa-Guimarães et al, 2002).…”

Section: Resultssupporting

confidence: 82%

“…The relatively low number of spoilage bacteria (as measured in this work) at the point of rejection (which is around 10 7 e10 9 cfu/g for many fish and fish products) ( 1997; Ó lafsdóttir et al, 1997) supports the common idea of the enzymatic action being more rapid and effective than putrefaction in cephalopods (Hurtado et al, 1999;Hurtado, Montero, & Borderías, 2001;Lapa-Guimarães et al, 2002;Ohashi et al, 1991). The general profile of the growth curve for H 2 S-producers on IA is similar to the TVC growth curve.…”

Section: Microbiological Analysissupporting

confidence: 67%

“…The change in the external appearance of cephalopods, specially related to a decrease in the skin reddish brown colour and shine, has been used for primary quality evaluation (Ke, Burns, & Woyewoda, 1984;Lakshmanan, Varme, & Iyer, 1993). However, this information is controversial and some authors reported intensification and spreading of the pink colour of the skin with time, rather than the decline in skin colour (Lapa-Guimarães et al, 2002). Combined sensory and biochemical studies have been conducted by Ke et al (1984) and Ke, Fierheller, and Lemon (1991), who elaborated a useful grading procedure for the species Illex illecebrosus based on its content of total volatile bases, trimethylamine and free fatty acids, previously correlated with sensory results.…”

Section: Introductionmentioning

confidence: 94%

“…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).…”

Section: Introductionmentioning

confidence: 98%

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

Vaz‐Pires

Seixas

Мота

et al. 2008

LWT - Food Science and Technology

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The objective of this study was to characterize whole raw cuttlefish (Sepia officinalis) and shortfin squid (Illex coindetii) during storage in ice through sensory, microbiological, chemical and physical analyses. The recently developed Quality Index Method (QIM) tables for these species were used for sensory analysis. Shelf-life of whole cuttlefish and shortfin squid were estimated as around 10 and 9 days, respectively, according to QIM, which is shorter than for most species, especially fish. The numbers of microorganisms found in cuttlefish and shortfin squid surfaces until rejection were lower than in fish, which suggest predominance of enzymatic (autolytic) degradation. H 2 S-producing bacteria constituted a significant proportion of the spoilage flora. Physical analysis performed using the RT-Freshmeter and the Torrymeter showed these instruments can be applied to cuttlefish and shortfin squid, providing useful complementary information on the rates of change of electrical properties. Free tryptophan and VBN contents significantly changed during the first storage week indicating that low levels of these compounds could be used as indicators of fresh and high quality cuttlefish and broadtail shortfin squid. Urea can be useful as spoilage indicator for cuttlefish, as well as agmatine for broadtail shortfin squid. An overall look into data obtained shows, as expected, that spoilage of these cephalopod species can be considered a different phenomena when compared to fish and is not yet completely clarified.

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Section: Resultssupporting

confidence: 82%

Section: Microbiological Analysissupporting

confidence: 67%

Section: Introductionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 98%

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

Vaz‐Pires

Seixas

Мота

et al. 2008

LWT - Food Science and Technology

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“…In PIII, the count drastically increased from 3 to 5 log cfu/g at 12 h and fi nally reached to 6 log cfu/g. Lapa-Guimaraes et al (2002) also observed a psychotropic bacterial count of 6 log cfu/g in squid (Loligo plei) after 16 days of storage in ice.…”

Section: Resultsmentioning

confidence: 87%

Quality changes in squid (Loligo duvaucelli) tubes chilled with dry ice and water ice

et al. 2010

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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 level of 82.5% CO2 was noticed in PII. Fresh squid tubes had bacterial flora of Hafnia, Pseudomonas, Bacillus, Flavobacterium and Alcaligens. Hafnia constituted 74% of the flora. Alcaligenes (47%), Alteromonas (30%) and Alcaligenes (56%) were dominant in squid tubes stored in 100% dry ice, in the combination package, and in 100% water ice, respectively. Increase in total volatile base nitrogen and trimethylamine nitrogen, no definite trend in free fatty acid values in all packages while increase in pH in PI and PIII and no consistent changes in PI were noticed during storage for 24 h. The PI had lowest bacterial counts and PIII the highest. Squids stored in PI and PII were sensorily acceptable after 24 and 18 h, respectively.

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Development of a bifunctional edible coating for formaldehyde scavenging and preservation of aquatic products

et al. 2021

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BACKGROUND Although exogenous and endogenous formaldehyde in squid has led to severe health threat, an in‐depth study on natural edible scavengers for formaldehyde in squid is still lacking. RESULTS Response surface methodology (RSM) combined with experimental verification approaches was applied to obtain an optimal ‘recipe’ to achieve formaldehyde removal rate of >85%: 6 mg mL−1 tea polyphenols, 20 mg mL−1 chitosan, 3:2 (v/v) tea polyphenols and chitosan, a pH value of 3 and 60 min treatment time. Apart from the capability of removing formaldehyde, the scavenger derived from natural food exhibited a significant preservation effect (extension of preservation time up to 40%) on squid during chilled storage, and was safe and environmentally friendly. Meanwhile, a synergetic effect of the two components on scavenging formaldehyde was unraveled by multimolecular infrared spectroscopy. CONCLUSION An edible and bifunctional reagent composed of tea polyphenols and chitosan was developed for simultaneously removing artificially added or endogenous formaldehyde and for preservation of squid. The bifunctional coating shows promise as a formaldehyde scavenger and green preservative for aquatic products. © 2021 Society of Chemical Industry.

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Sensory, Colour and Psychrotrophic Bacterial Analyses of Squids (Loligo plei) During Storage in Ice

Cited by 35 publications

References 7 publications

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

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

Quality changes in squid (Loligo duvaucelli) tubes chilled with dry ice and water ice

Development of a bifunctional edible coating for formaldehyde scavenging and preservation of aquatic products

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