Food and Fermentation Industries >

2020 , Vol. 46 >Issue 6: 148 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022800

Effects of compound of ice-glazing preservatives on squid quality changes during frozen storage

  • TAN Mingtang ,
  • WANG Jinfeng ,
  • YU Wenhui ,
  • ZHOU Pengcheng ,
  • XIE Jing
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China)
    2(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China)
    3(Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China)
    4(National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University), Shanghai 201306, China)

Received date: 2019-11-13

  Online published: 2020-04-24

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Abstract

In order to select the best ratio of the compound of ice-glazing preservatives, L9 (34) orthogonal array design was used to optimize the amounts of sodium polyacrylate, rosmarinic acid and sodium erythorbate based on water-holding capacity, total sulfhydryl content and intrinsic fluorescence intensity. Meanwhile, combined with color, texture properties and free amino acids test, the preservation effect of the compound ice -glazing preservative was verified. Results showed that the most important factor affecting the preservation effect was sodium erythorbate, followed by sodium polyacrylate and rosmarinic acid. According to mean analysis, the best ratio of the compound preservative was 0.10% of sodium polyacrylate, 0.15% of rosemary acid and 0.5% of sodium erythorbate (A1B3C2). While the best ratio of compound preservative was 0.10% of sodium polyacrylate, 0.10% of rosemary acid and 0.5% of sodium erythorbate (A1B2C2) for comprehensive evaluation. In the verification experiment, compared with the pure water ice-glazing group, these two compounds ice-glazing preservatives could effectively maintain the quality of the squid, especially A1B3C2 can significantly inhibit the oxidative degradation of protein. Thus, prolong its shelf life during frozen storage.

Key words： compound ice-glazing preservative; sodium polyacrylate; rosmarinic acid; sodium erythorbate; quality

Cite this article

TAN Mingtang , WANG Jinfeng , YU Wenhui , ZHOU Pengcheng , XIE Jing . Effects of compound of ice-glazing preservatives on squid quality changes during frozen storage[J]. Food and Fermentation Industries, 2020 , 46(6) : 148 -154 . DOI: 10.13995/j.cnki.11-1802/ts.022800

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