AN ALTERNATIVE APPROACH FOR IMPROVING FRESHNESS INDICES FOR SQUID (LOLIGO PLEI)

作者：Lapa Guimaraes J^*; Felicio P E; Contreras Guzman E

来源：Acta Alimentaria, 2013, 42(3): 437-450.

DOI：10.1556/AAlim.42.2013.3.17

• quality
• leaching
• volatile base nitrogen
• trimethylamine
• tryptophan
• fish

The leaching of soluble compounds reduces the efficiency of chemical indices for freshness when fish is stored in ice. The objective of this study was to evaluate whether chemical indices for freshness evaluation of squid (Loligo plei) could be improved by expressing their contents as percentages of the non-protein nitrogen (NPN). The contents of NPN, free amino groups (FAG), trimethylamine oxide (TMA-O), trimethylamine (TMA), volatile basic nitrogen (VBN), ammonia (AMM), urea and free tryptophan (FT) were periodically determined in squid muscle during 16 days of storage in ice. The VBN, AMM, TMA, urea and FT contents in squids, when expressed as mg/100 g, did not distinguish between squids stored in ice for 1 or 2 weeks. However, when the contents of VBN and AMM were expressed as percentages of the NPN, it was possible to distinguish between squids stored for 1, 4 and 7 days. Free tryptophan was the most efficient quality index for L. plei, allowing accurate discrimination of squids stored in ice for 0-2, 4, 7-10, 13 and 16 days.

• 出版日期2013-9