FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 304-307.doi: 10.7506/spkx1002-6630-201010067

• Packaging & Storage • Previous Articles     Next Articles

Antiseptic and Preservative Effect of Sepia Ink Polysaccharide on Squid during Cold Storage

WU Jin-long1,LUO Jian-qiu1,LIU Hua-zhong2,WANG Guang1,LI Wei-dong3,XIAO Yun3,ZHONG Jie-ping3,PAN Jiang-qiu1,*   

  1. 1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China;
    2. Modern Bio-Chemical Laboratory Center, Guangdong Ocean University, Zhanjiang 524088, China ;
    3. College of Science, Guangdong Ocean University, Zhanjiang 524088, China
  • Received:2009-08-17 Revised:2010-01-05 Online:2010-05-15 Published:2010-12-29
  • Contact: WU Jin-long1


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

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