关键词: 乌贼墨多糖, 冷藏鱿鱼, 防腐保鲜作用

Abstract:

Squids were soaked for 20 min in a polysaccharide solution extracted from sepia ink (adjusted to different pH values and different concentrations) and then taken out of the solution and packaged in a tray prior to 1-day storage at 0－4 ℃ or were kept soaked in the solution throughout the entire storage period. After the completion of the storage, the squids were tested for their pH, total bacterial number, TVB-N value and sensory quality. Results showed that the polysaccharide had a good antibacterial and antiseptic effect on squids, and the optimal pH and the optimal polysaccharide concentration for improved antiseptic and preservative effect were 7.00 and 7 mg/mL, respectively. Keeping squid in the polysaccharide solution gave a better antiseptic effect than 20 min soaking followed by tray packaging. The antiseptic effect of sepia ink polysaccharide was inferior to potassium sorbet and chitosan at the same concentrations, and sepia ink polysaccharide at 7 mg/mL, potassium sorbate at 1 mg/mL, chitosan at 1 mg/mL had equivalent antiseptic effects.

Key words: squid ink polysaccharide, squid, antiseptic and preservative effect