Effects of glazing with preservative treatment on the quality of squid during frozen storage#br#
（1 College of Food Science and Technology, Shanghai Ocean University,
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China;
2 Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;
3 National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China;
Abstract：In order to investigate the effects of glazing on the quality of squid, the unglazed samples as the control group (CK) were compared with the ice-glazing group (IG) and groups with sodium polyacrylate, rosmarinic acid, D-sodium erythorbate and their hybrid to analyze the changes in water-holding capacity, colour, pH, texture, MDA, sulfydryl content, moisture content and FAA of squid during frozen storage at -18℃ for 6 months. Results showed that squid exhibited significant quality decline during frozen storage. Glazing treatment significantly reduced quality loss, lipid oxidation and protein degradation. Glazing with sodium polyacrylate was not easy to be broken, and could effectively maintain the quality of the squid. Glazing with D-sodium erythorbate exhibited better preservative effects than that with rosmarinic acid. Glazing with D-sodium erythorbate /sodium polyacrylate (SG-DSE) could significantly delay the decline of quality of the squid and extend its shelf life during frozen storage.
谭明堂1，王金锋1,2，余文晖1，周鹏程1，谢晶1,2,3. 冰衣结合保鲜剂处理对冻藏鱿鱼品质的影响[J]. 渔业现代化杂志, 2019, 46(4): 73-.
TAN Mingtang1, WANG Jinfeng1,2,, YU Wenhui1, ZHOU Pengcheng1, XIE Jing1,2,3. Effects of glazing with preservative treatment on the quality of squid during frozen storage#br#. , 2019, 46(4): 73-.