Effects of squid ink as edible coating on squid sp. (Loligo duvauceli) spoilage during chilled storage

Headnote

Article history

Received: 19 July 2015

Received in revised form: 23 December 2015

Accepted: 6 January 2016

Keywords

Squid ink

Spoilage

Chilled storage

Abstract

The effects of squid ink at concentration of 0.10 and 0.25% on the total bacteria count and chemical spoilage indicator; total volatile basis nitrogen (TVBN) and trimethylamine (TMA) of squid (Loligo duvauceli) were analysed. The analysis were performed at interval of 5 days during 15 days of chilled storage (4°C). This studies also investigate the antioxidant capacity of the squid ink. The melanin-free squid ink were subjected to ferric reducing power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis. The FRAP values found in squid ink were 0.04±0.01 pmole TE g-1 meanwhile DPPH values were recorded at 0.81±0.00 pmole TE g-1. The squid ink at both 0.10 and 0.25% concentration showed a significantly (p<0.05) reduced amount of microflora in squid during 15 days of storage compared to the amount of microflora found in untreated samples. After 15 days of storage, squid coated with 0.25% squid ink showed a significantly (p<0.05) lower accumulation of TVBN compared to other treatments. A similar trend were found for TMA value. During 15 days of storage, the controls showed a significantly (p<0.05) higher accumulation of TMA compared to squid coated with 0.25% of squid ink. By using TMA analysis, squid coated with 0.25% squid ink were estimated to prolong their shelflife for up to 9 days in chilled condition compared to untreated squid, which can stand only for 5 days. Therefore, pre-treatment with squid ink coating upon chilled storage are beneficial on keeping the quality and a potential practice for post-harvest industry.

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Introduction

Fish and shellfish are highly perishable product. The shelf life of these products is limited by chemical and microbiological changes after capture. Various researches (Ke et al, 1984; Lakshamanan et al, 1993) documented that deterioration of external appearance of cephalopods are related to decrease in the skin reddish brown colour and shine. However, Lapa-Guimaraes et al. (2002) stated the information is controversial and suggested the deterioration of external appearance of cephalopods are due to the intensification and spreading of the pink colour instead of the decline in skin colour. Therefore, the quality of perishable products are the best be assessed by...