The Quality of Squid Treated by Ultrafiltration and Ozone
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Abstract:
To make full use of seawater resources and relieve the usage pressure of fresh water, seawater purified by ultrafiltration combined with ozone was applied in the processing of squid (Ommastrephes bartramii)during thawing and cleaning. Effects of the purified seawater and tap water on the quality of squid were investigated by total viable counts, whiteness, water-holding capacity, pH values, volatile base nitrogen (TVB-N) values and thiobarbituric acid (TBA) values. The results indicated that the purified seawater by ultrafiltration had great potential in squid processing. The minimal inhibitory concentration (MIC) of ozone water was 0.10 mg/L. With the increase of ozone concentrations, the total viable counts gradually reduced and the pH values and water-holding capacity of samples slightly changed. However, the whiteness and TBA values increased, and TVB-N values tended to increase first followed by decreasing. At the same ozone concentration, the TVB-N values and TBA values of samples thawed by purified seawater were lower than those thawed by tap water, while the whiteness was almost the same as those controls but the water-holding capacity was higher. Compared with tap water with ozone, 0.30 mg/L ozone in purified seawater could obviously improve the quality of squid and extend its shelf- life at 4 ℃ storage.
