Chemical and microbial analyses of squid muscle ( Loligo plei) during storage in ice

Chemical and microbial changes in squid muscle ( Loligo plei) and the efficiency of chemical indices for freshness evaluation were investigated during storage in contact ice (CI) and non-contact ice (NC). Psychrotrophic bacterial counts and non-protein nitrogen, free amino acids, trimethylamine, vol...

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Bibliographic Details
Published in:Food chemistry 2005-07, Vol.91 (3), p.477-483
Main Authors: LAPA-GUIMARAES, Judite, DE FELICIO, Pedro Eduardo, SEGUNDO CONTRERAS GUZMAN, Emilio
Format: Article
Language:English
Subjects:
Biological and medical sciences
calamari
Chemical analysis
cold storage
Fish and seafood industries
food analysis
food composition
Food industries
food microbiology
free amino acids
freshness
Freshness indices
Fundamental and applied biological sciences. Psychology
ice
Loligo
Loligo plei
Microbial counts
nitrogen
polyethylene
psychrotrophic bacteria
refrigeration
Squid
storage quality
trimethylamine
tryptophan
urea
volatile compounds
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Summary:Chemical and microbial changes in squid muscle ( Loligo plei) and the efficiency of chemical indices for freshness evaluation were investigated during storage in contact ice (CI) and non-contact ice (NC). Psychrotrophic bacterial counts and non-protein nitrogen, free amino acids, trimethylamine, volatile basic nitrogen (VBN), urea and free tryptophan contents were periodically determined in squid muscle. No difference ( P < 0.05) was detected between treatments regarding the increase of psychrotrophic bacterial counts in squid muscle during storage. The leaching of soluble compounds in CI treatment drastically affected the efficiency of the chemical indices for freshness. Trimethylamine and VBN contents in squid muscle increased only after day 9 and no increase was observed in free tryptophan and urea contents in CI treatment. In the NC treatment the contents of VBN and trimethylamine slowly increased during the first days of storage whereas free tryptophan and urea contents markedly increased during the whole storage. Free tryptophan and urea can be useful freshness indices for L. plei in storage conditions wherein leaching have been minimized.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2004.04.038