Quality changes of sous-vide cooked and blue light sterilized  Argentine squid (Illex argentinus)

Xin Zhao; Zehua Zhang; Zhenkun Cui; Tatiana Manoli; Han  Yan; Hao Zhang; Galina Shlapak; Alina Menchynska; Anastasiia Ivaniuta; Nataliia Holembovska

doi:10.5219/1731

Potravinarstvo (Apr 2022)

Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus)

Xin Zhao,
Zehua Zhang,
Zhenkun Cui,
Tatiana Manoli,
Han Yan,
Hao Zhang,
Galina Shlapak,
Alina Menchynska,
Anastasiia Ivaniuta,
Nataliia Holembovska

Affiliations

Xin Zhao: Henan Institute of Science and Technology, School of Food Science, Hualan St. 90, 453003 Xinxiang, China, Tel.: +8618624725568
Zehua Zhang: Henan Institute of Science and Technology, School of Food Science, Hualan St. 90, 453003 Xinxiang, China, Tel.: +8615839117630
Zhenkun Cui: Henan Institute of Science and Technology, School of Food Science, Hualan St. 90, 453003 Xinxiang, China; Department of Food Technology, Sumy National Agrarian University, Faculty of Food Technologies Herasima Kondratieva St. 160, 40021 Sumy, Ukraine, Tel.: +8615090440044
Tatiana Manoli: Odessa National Academy of Food Technologies, Faculty of Technology and Commodity Science of Food Products and Food Business, Department of Meat, Fish and Seafood Technology, Kanatnaya St. 112, 65039, Odessa, Ukraine, Tel.: +38(068)2530976
Han Yan: Henan Institute of Science and Technology, School of Food Science, Hualan St. 90, 453003 Xinxiang, China, Tel.: +8617637329514
Hao Zhang: Henan Institute of Science and Technology, School of Food Science, Hualan St. 90, 453003 Xinxiang, China, Tel.: +8613523231852
Galina Shlapak: Odessa National Academy of Food Technologies, Faculty of Technology and Commodity Science of Food Products and Food Business, Department of Meat, Fish and Seafood Technology, Kanatnaya St. 112, 65039, Odessa, Ukraine, Tel.: +38(068)2530976
Alina Menchynska: National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, 03040, Kyiv, Ukraine, Tel.: +38(097)6583888
Anastasiia Ivaniuta: National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: +38(096)879-07-22
Nataliia Holembovska: National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina., Str., 16, Kyiv, 02163, Ukraine, Tel.: +38(096)206-62-76

DOI: https://doi.org/10.5219/1731
Journal volume & issue: Vol. 16

Abstract

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The present work was carried out to investigate the quality changes and shelf life of blue light (Blu-ray) irradiated sous-vide cooked (SVC) Argentine squid (Illex argentinus) during storage at 0, 5, and 10 °C. Sensory evaluation, color, shear force, lipid oxidation levels, total viable counts (TVC), and psychrophilic bacterial count were used to study the changes in storage quality of SVC squid at different temperatures. Results showed that the high-quality endpoints of Blu-ray irradiated Argentine squid were 360, 144, and 72 h, and the shelf-life endpoints were 504, 240, and 120 h during storage at 0, 5, and 10 ℃, respectively. The redness values of irradiated squid did not differ significantly (p >0.05) during the storage, the brightness and yellowness values of irradiated squid showed an increasing trend, and the sheer force initially increased and then decreased. The thiobarbituric acid reactive substance of each squid stored at low temperature increased with the extension of the storage period, indicating that they exhibited fat oxidation with the extension of the storage period. The TVC and the number of Psychrobacter species increased with the storage period. The correlation analysis suggested that TVC and Psychrobacter count as indicators of quality changes in Argentine squid during low-temperature storage were in good agreement with sensory scores (R2 >0.9). Additionally, our results showed that Blu-ray sterilization played a positive role by inducing photosensitive oxidation and decreasing TVC and the total number of Psychrobacter than the control group during storage of SVC squid after Blu-ray irradiation. This study provides a theoretical basis for applying Blu-ray sterilization in aquatic product processing.

Published in Potravinarstvo

ISSN: 1337-0960 (Online)
Publisher: HACCP Consulting
Country of publisher: Slovakia
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: http://www.potravinarstvo.com

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