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Huo J, Yao H, Li J, Wang J, Benjakul S, Zhang B. Comparison of physicochemical and volatile flavor properties of neon flying squid ( Ommastrephes bartramii), jumbo squid ( Dosidicus gigas), and Argentine shortfin squid ( Illex argentinus) during chilled storage. Front Nutr 2023; 10:1195944. [PMID: 37255939 PMCID: PMC10225736 DOI: 10.3389/fnut.2023.1195944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023] Open
Abstract
The difference and similarities in the physicochemical and volatile flavor properties were determined in neon flying squid (OB), jumbo squid (DG), and Argentine squid (IA) mantles during 8 days of chilled storage. Physicochemical analysis indicated the chilled conditions induced rapid increases in pH value, total volatile basic nitrogen (TVBN), and carbonyl and malondialdehyde (MDA) content of the three squid species. In addition, myofibrillar protein (MP) content decreased and springiness in the OB, DG, and IA mantle samples declined with the extension of storage time. Importantly, OB mantles presented less chemical stability than the other two squid samples during 8 days of chilled storage. In addition, histological observations suggest DG mantle tissues presented more compact structures than those of the other two samples. Volatile flavor analysis showed propionaldehyde, 3-pentanone, trimethylamine, 3-furanmethanol, 2-methyl butyric acid, and 2-butanone were highly abundant in the squid mantles after storage, likely resulting from decomposition, oxidation, and degradation of proteins and lipids in the squid mantle, which varied with different squid species. The findings provide insight into the performance of three squid species during chilled storage.
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Affiliation(s)
- Jiancong Huo
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Hui Yao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jiagen Li
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jinmei Wang
- Rongcheng Taixiang Food Co., Ltd., Rongcheng, China
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Songkhla, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
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Xu Z, Chen Y, Zhou X, Liu S, Xie J, Dai W, Zhu S, Ding Y. Mechanisms of alkali pH-shifted colour changes in squid (Uroteuthis edulis) subjected to frozen storage. Food Chem 2023; 406:134977. [PMID: 36470083 DOI: 10.1016/j.foodchem.2022.134977] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 11/11/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
Abstract
The skin discoloration of squid subjected to frozen storage negatively affects market price. In this study, various alkali treatments were investigated for effects on red granules and yellow pigments of squid skin and corresponding mechanisms were investigated at the tissue, cellular and molecular level. A significant colour improvement was observed when subjected to a pH 12 treatment, supported by decreased Δb* and increased Δa* values. Neither lower nor harsher alkali treatments than pH 12 can not obtain such results. HE staining and the UV-vis spectrum suggest that the improved red colour in skin was ascribed to the release of red pigment granules from damaged chromatophores by alkaline treatment and the release of red pigments in alkaline aqueous solutions from granules. However, based on TEM and particle size analysis, an excessive alkali treatment of pH 13 would degrade granules into smaller particles. The degradation of yellowness pigments indicated high sensitivity to alkali environments according to HPLC results. This study provides a valuable reference for improving the colour appearance of squid skin subjected to frozen storage.
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Affiliation(s)
- Zheng Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Yunyun Chen
- China Aquatic Products Zhoushan Marine Fisheries Corporation, Zhoushan 316101, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wangli Dai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Shichen Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.
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Xu Z, Zhu S, Wang W, Liu S, Zhou X, Dai W, Ding Y. Rapid and non-destructive freshness evaluation of squid by FTIR coupled with chemometric techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3000-3009. [PMID: 34773403 DOI: 10.1002/jsfa.11640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 11/07/2021] [Accepted: 11/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Freshness is an important quality of squid with respect to determining the market price. The methods of evaluation of freshness fail to be widely used as a result of the lack of rapidity and quantitation. In the present study, a rapid and non-destructive quantification of squid freshness by Fourier transform infrared spectroscopy (FTIR) spectra combined with chemometric techniques was performed. RESULTS The relatively linear content change of trimethylamine (TMA-N) and dimethylamine (DMA-N) of squid during storage at 4 °C indicated their feasibility as a freshness indicator, as also confirmed by sensory evaluation. The spectral changes were mainly caused by the degradation of proteins and the production of amines by two-dimensional infrared correlation spectroscopy, among which TMA-N, DMA-N and putrescine were the main amines. The successive projections algorithm (SPA) was employed to select the sensitive wavenumbers to freshness for modeling prediction including partial least-squares regression, support vector regression (SVR) and back-propagation artificial neural network. Generally, the SPA-SVR model of the selected characteristic wavenumber showed a higher prediction accuracy for DMA-N (R2 P = 0.951; RMSEP = 0.218), whereas both SPA-SVR (R2 P = 0.929; RMSEP = 2.602) and Full-SVR (R2 P = 0.941; RMSEP = 2.492) models had a higher predictive ability of TMA-N. CONCLUSION The results of the present study demonstrate that FTIR spectroscopy coupled with multivariate calibration shows significant potential for the prediction of freshness in squid. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zheng Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Shichen Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Wenjie Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Wangli Dai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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The Influence of Hypothermia Hibernation Combined with CO2 Anesthesia on Life and Storage Quality of Large Yellow Croaker (Pseudosciaena crocea). Foods 2022; 11:foods11040514. [PMID: 35205999 PMCID: PMC8871444 DOI: 10.3390/foods11040514] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 02/08/2022] [Accepted: 02/08/2022] [Indexed: 02/01/2023] Open
Abstract
We explore the feasibility of the long-term transportation of live large yellow croakers (Pseudosciaena crocea) using the combined method of CO2 anesthesia and hypothermia hibernation, and its effect on the quality of recovered fish stored at 4 °C. Fish treated with CO2 anesthesia at a 2 ppm/s aeration rate were cooled at 3 °C/h to hibernate survived for 36 h at 8 °C in seawater. This method resulted in better survival rates and time, and a lower operational time than hypothermia hibernation or CO2 anesthesia methods. The results of a blood analysis indicated that the stress experienced by the fish during hibernation was mitigated, but existent after recovery. The drip loss rate of the ordinary muscle of hibernated fish was significantly different from that of the control group at 4 °C, but there was no significant difference in the pH, lactic acid content, and color during early storage. Furthermore, hibernation did not affect springiness and chewiness. Thus, the combination of CO2 anesthesia and hibernation may improve the survival and operation efficiency of fish in long-term transportation. However, this method affects the quality of fish after long-term storage. Thus, hibernated fish should be consumed after appropriate domestication or immediately after recovery.
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Li Y, Cui L, Du F, Han X, Li J. Impacts of ε‐polylysine hydrochloride with thymol on biogenic amines formation and biochemical changes of squid (
Illex
argentinus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15505] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Yingchang Li
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Lei Cui
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Fengxia Du
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Xiao Han
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Jianrong Li
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
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Singh A, Mittal A, Benjakul S. Full Utilization of Squid Meat and Its Processing By-products: Revisit. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1734611] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Avtar Singh
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Ajay Mittal
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
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Zavadlav S, Lacković I, Bursać Kovačević D, Greiner R, Putnik P, Vidaček Filipec S. Utilizing Impedance for Quality Assessment of European Squid ( Loligo Vulgaris) during Chilled Storage. Foods 2019; 8:E624. [PMID: 31795393 PMCID: PMC6963528 DOI: 10.3390/foods8120624] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 10/17/2019] [Accepted: 11/25/2019] [Indexed: 11/16/2022] Open
Abstract
This study evaluates the quality of chilled squid Loligo vulgaris by non-destructive measurements of bioelectrical impedance from the first post-mortem day under controlled conditions. Squid samples were stored at 4.5 °C and 55% of relative humidity for 11 days. Impedance magnitude (|Z|) and phase (φ) at 200 frequencies (100Hz to 100MHz) were measured using an Agilent 4294A Precision Impedance Analyzer with needle-type multi-electrode array on days 1, 2, 3, 4, 5, 8, 9, 10, and 11 of storage. The changes in color, sensory properties, total volatile nitrogen, pH, and water holding capacity were also determined. The obtained results indicated that the samples could be classified into five to six distinctive groups by measuring the electrical parameters at frequencies close to 5MHz. In general, φ is less dependent on temperature and measurement setup than |Z|, while records at 5MHz correlate well with the days of storage (R2 = 0.968). The data imply that it is only possible to estimate the length of storage for the samples with measurements of phase angle, which can be useful for the development of new analytical instruments. Biosensors have a practical industrial application, as it is demonstrated that bioelectrical impedance data correlates well with the days of chilled storage.
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Affiliation(s)
- Sandra Zavadlav
- Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47 000 Karlovac, Croatia
| | - Igor Lacković
- University of Zagreb, Faculty of Electrical Engineering and Computing, Unska 3, 10 000 Zagreb, Croatia;
| | - Danijela Bursać Kovačević
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia, (S.V.F.)
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany;
| | - Predrag Putnik
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia, (S.V.F.)
| | - Sanja Vidaček Filipec
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia, (S.V.F.)
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9
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Effect of moisture status on the stability of thermal gels from the body wall of sea cucumbers ( Apostichopus japonicus ). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.058] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Zavadlav S, Janči T, Lacković I, Karlović S, Rogulj I, Vidaček S. Assessment of storage shelf life of European squid (cephalopod: Loliginidae, Loligo vulgaris) by bioelectrical impedance measurements. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Modeling total volatile basic nitrogen production as a dose function in gamma irradiated refrigerated squid rings. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Lapa-Guimarães J, Felício P, Contreras Guzmán E. An alternative approach for improving freshness indices for squid (Loligo plei). ACTA ALIMENTARIA 2013. [DOI: 10.1556/aalim.42.2013.3.17] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Tomac A, Yeannes MI. Gamma radiation effect on quality changes in vacuum-packed squid (Illex argentinus) mantle rings during refrigerated (4-5 °C) storage. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03005.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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