Study on the preservation effect of squid freshness by slurry ice
4th International Conference and Exhibition on Food Processing & Technology
August 10-12, 2015 London, UK

Deng Shang-Gui, Pengxiang Yuan and Jiancong Huo

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

To explore the ice slurry of the preservation effect to squid, the study chosen squid (Ommastrephes bartram) in north pacific
ocean area as the research object and chosen fresh water flake ice as the comparison group. The research showed that ice
slurry cooling rate was 0.83oC/min to cool the squid temperature from to10oC to 0oC while freshwater flake ice was 0.50oC/min.
Storage for 15 days in the -4oC condition, the samples treated by freshwater flake ice respectively kept the values of moisture
content, salinity, TVB-N, total viable count, myofibrillar protein Ca2+-ATPase, the total sulphur content at 86.64±0.03%,
2.81±0.36×10-1%, 41.29±0.85 mg/100 g, 6.60±0.61 lgCFU/g, 0.13±0.04 μmol Pi/mg rot/min, 2.24±0.02×10-5mol/g While
slurry ice respectively kept the values at 78.35±0.54%, 0.52±0.32×10-1%, 13.26±1.10 mg/100 g, 4.74±0.34 lgCFU/g, 0.20±0.04
μmol Pi/mg rot/min, 1.53±0.19×10-5mol/g. The results showed that ice slurry preservation could significantly slow down the
speed of the corruption process of the squid extending the shelf life. It could provide a theoretical basis for ice slurry in the ship’s
fresh application that ice slurry had better preservation effect thus improving marine products ocean transport fresh quality.

Biography :

Deng Shang-Gui has completed his PhD from South China University of Technology of School of Light Industry and Food Science. He is the Dean of Zhejiang Ocean
University of School of Food and Medicine. He has published more than 100 papers in reputed journals.