Ice Slurry On The Preservation Effect Of Squid

Ice storage(freshwater ice) and refrigerator preservation are applide for Squid of storage and ship transportation mainly,but there are some issues such as high cost, difficult operation, large energy consumption, poor preservation effect; In addition, the ice consumes a large amount of freshwater resources and has mechanical damage to the fish. Ice slurry is environmental and efficient preservation medium in the 21 st century, the particles of ice slurry are small and sleek, high cooling efficiency and good preservation effect. Moreover, ice slurry can be madethe by seawater to save fresh water resources. The study chosen Squid in East China Sea area as the object to reseach Ice Slurry on the Preservation Effect of Squid in the four parts.1.The research of squid nutrients and ice slurry precooling. Results show that:(1) the squid content of moisture, crude protein, crude fat and ash were 81.13%, 15.64%, 1.53%, 15.64%, so the squid is healthy aquatic product of low in fats,high in proteins and rich in minerals;(2)ice slurry particles observed by the microstructure are small,soft, uniform, smooth surface and suitable for fresh aquatic products;(3) ice slurry compared with water-ice(mixing flake ice and cold seawater) preservation method can create a lower temperature environment under the condition of room temperature(21 ℃),10℃,-4℃,and respectively is 1.67℃, 1.75℃ and 2.01℃;(4) ice slurry is compared with water-ice mix,flake ice, refrigerator to precool small yellow croaker and squid at- 4℃,the result shows that ice slurry has the fastest precooling rate and the lowest of stable temperature,and the slurry precooling effect of squid is better than small yellow croaker.2.To explore the static ice slurry on the preservation effect to squid. Sensory, chemical and microbiological methods are analyzed in static ice slurry, water-ice mix, freshwater flake ice and refrigerator preservation conditions in-4℃. The research, after 15 days, shows that: the samples treated by refrigerator keep the values of sensory scores, moisture content, p H, TVB-N, total viable count, springiness, chewiness, hardness at3.20,78.35 %,6.84,>30 mg/100 g,7.04 lg CFU/g,0.05 mm,0.06 MJ,3.94 N;freshwater flake ice keeps the values at 3.75,78.35%,7.11,>30mg/100 g,6.61 lg CFU/g,0.06 mm,0.10 MJ,3.52 N; water-ice mix keeps the values at 5.69,82.28%,7.05,16.05mg/100 g,5.31 lg CFU/g,0.10 mm,0.12 MJ,2.53N;while static ice slurry keeps the values at 6.78,86.64%,6.64,13.26 mg/100,4.74 lg CFU/g,0.14 mm,0.16 MJ,2.234 N.Comparison analysis in the static condition shows ice slurry can keep the squid original quality best and effectively prolong the storage of squid.3. To explore the dynamic slurry ice simulating the fishing-ship transportation of preservation effect to squid.. Sensory, chemical and microbiological methods are analyzed in dynamic slurry ice, freshwater ice and refrigerator preservation conditions. Each group stores up in Orbital Shaker(40 r/min-4℃),The research, after 15 days, showed that: the samples treated by refrigerator keep the values of sensory scores, moisture content, p H, TVB-N, total viable count, springiness, chewiness,hardness at 4.16,80.95%,6.95,>30 mg/100 g,7.14 lg CFU/g,0.04 mm,0.12 MJ,2.16N; freshwater ice keeps the valuesat3.34,79.43%,7.13,>30mg/100 g,7.34 lg CFU/g,0.03 mm,0.11 MJ,2.11N; water-ice mix keeps the values at5.57,86.62%,6.82,18.65mg/100 g,5.67 lg CFU/g,0.08 mm,0.17 MJ,1.92N;While dynamic slurry ice keeps the values at 6.34,87.12 %,6.55,11.74mg/100 g,4.92 lg CFU/g,0.12 mm,0.21 MJ,1.79 N. It is found that:(1) slurry ice has the significant effect of maintaining the squid original characteristics of freshness, health, physics and chemistry.(2) compared with the static condition, the result of ice slurry group is similar to static condition,the other groups corruption levels increase and ice groups are more apparent in dynamic condition, while result is prominent advantages of ice slurry in dynamic condition.(3) slurry ice preservation effect is better than other groups significantly can significantly slow down the squid corruption process, extend the shelf life and improve the aquatic product quality of transportation and storage. so it can meet the requirements of ocean transportation of squid4.To explore the static ice slurry on the preservation effect to squid internal change.water-ice Mixe, freshwater ice, refrigerator groups are comparison, Each group stores up in Orbital Shaker(40 r/min,-4℃). Results displayed:(1) with extend of storage time, each group of muscle original fiber protein content, muscle original fiber protein Ca2+-ATPase activity, and total SH base content is declined trend, which ice slurry group declined most slow;(2) SDS-PAGE analysis known, various protein are different degradation. protein articles of ice slurry group change minimum,so ice slurry can effectiveily slow degradation rate of squid protein;(3) microstructures analyzed by HE stained paraffin sections and scanning electron microscope of change shows that the ice slurry in dynamic conditions can better keep the squid the present organizational structure.