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Postmortem Biochemical Behavior of Giant Squid ( Dosidicus gigas ) Mantle Muscle Stored in Ice and its Relation with Quality Parameters
Author(s) -
MárquezRíos E.,
MoránPalacio E.F.,
LugoSánchez M.E.,
OcanoHiguera V.M.,
PachecoAguilar R.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00468.x
Subject(s) - mantle (geology) , chemistry , food spoilage , shelf life , food science , zoology , mineralogy , analytical chemistry (journal) , biology , environmental chemistry , paleontology , genetics , bacteria
Several freshness and spoilage indicators were monitored to characterize the postmortem biochemistry of giant squid ( Dosidicus gigas ) mantle muscle. Squid samples were obtained directly from the sea and kept at 0 °C during a 15‐d storage period. Data at zero time were obtained from cryogenically frozen samples at time of capture. The adenosine 5'‐triphosphate (ATP) degradation followed a different pattern as compared with that from fish species. ATP was almost completely depleted at 24‐h postcatch from 6.54 to <1 μmol/g, while at the same time Hx was the predominant catabolite with a concentration of 4 μmol/g, reaching 6.85 μmol/g at day 15. K ‐value data followed a logarithmic pattern with time instead of a linear one, with no change after day 3, thus reducing its suitability as a freshness index. The coefficient Hx/AMP seems to be an adequate alternative for this purpose due to its constant increment with time. The high NH 4 Cl content in mantle muscle (461.3 ± 24.5 mg of NH 4 + /100 g) derived from its physiological importance for the species compromises the use of the distillation step of the TVB‐N analysis commonly used as a spoilage index. This fact explains why the initially high value of TVB‐N detected in mantle muscle (243.7 mg N/100 g) did not correlate with the initial low TMA‐N content (1.5 ± 0.1 mg/100 g of muscle). The results suggested that under the experimental conditions the shelf life of squid exceeds 15 d.