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首页> 外文期刊>Emirates Journal of Food and Agriculture >COMPARATIVE EVALUATION OF THE QUALITY CHANGES IN SQUID (OMMASTREPHES BARTRAMI) DURING FLAKE AND SLURRY ICE STORAGE
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COMPARATIVE EVALUATION OF THE QUALITY CHANGES IN SQUID (OMMASTREPHES BARTRAMI) DURING FLAKE AND SLURRY ICE STORAGE

机译：鳞片和稀薄冰贮藏期间乌贼质量的变化比较评估

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摘要

Squid is a good food source for zinc and manganese and high in copper, selenium, vitamin B12 and riboflavin. However, the raw squid suffers a rapid quality loss which occur after catch immediately and during ice storage. The effect of slurry ice (SI), a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, on the quality parameters of squid (Ommastrephes bartrami) during chilling storage was investigated compared to flake ice (FI). The rapid decline in the initial temperature with SI (0.83℃ min-1) led to a significant enhancement of shelf life, better control of water content and lower counts of total aerobic bacterial. The use of SI slowed down the formation of total volatile base-nitrogen (TVB-N) in comparison with storage in FI. Additionally, the myo?brillar protein, Ca2 +-ATPase activity, and total sulfydryl (SH) content in muscle treated with SI were all significantly (P & 0.05) higher than the FI samples. This was probably due to the faster cooling and subzero final-temperature occurred with SI. The application of SI to squid is advisable to achieve better quality maintenance during storage and distribution. 
机译：鱿鱼是锌和锰的良好食物来源，并且富含铜，硒，维生素B12和核黄素。然而，生乌贼遭受了迅速的质量损失，这种质量损失立即发生在捕捞之后和储冰期间。与片状冰（FI）相比，研究了浆冰（SI）（在低于零温度的海水中被海水包围的小球形冰晶的二元混合物）对鱿鱼（Ommastrephes bartrami）的质量参数的影响。初始温度迅速下降，SI（0.83℃min-1）导致保质期显着延长，水含量得到更好的控制，总需氧菌数减少。与在FI中储存相比，SI的使用减慢了总挥发性碱氮（TVB-N）的形成。另外，用SI处理的肌肉中的肌原纤维蛋白，Ca 2 + -ATP酶活性和总巯基（SH）含量均明显高于FI样品（P ＜0.05）。这可能是由于更快的冷却和SI最终温度低于零所致。建议在鱿鱼中使用SI，以在存储和分发期间实现更好的质量维护。

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