Jumbo squid (Dosidicus gigas) quality enhancement using complex bio-preservative during cold storage
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Effects of chitosan combined with nisin on quality enhancement in jumbo squid (Dosidicus gigas) were investigated during cold storage (4 ± 1 °C). 1% chitosan combined with different concentrations of nisin (0, 2 and 6 g/L) were utilized as preservatives. Changes in human sensory evaluation, GC–MS, total variable counts, and physiochemical indexes, including weight loss, colour, total volatile basic nitrogen and K value, were synchronously measured. Results demonstrated that 1% chitosan combined with 6 g/L nisin maintained high sensory scores, low moisture loss and volatile spoilage products. The optimized method also inhibited microbial propagation, nutrient (protein, nucleotides, etc) degradation, etc. This method is promising in aquatic products quality preservation.
KeywordsQuality enhancement Jumbo squid Complex bio-preservative Cold storage
This work is supported by National Key Technology R&D Program (No. 2014BAD10B02-04), Talent Startup Project of Zhejiang A & F University (2015FR020). Guohua Hui has received research grant from Scientific Research Project of Zhejiang Province (No. 2017C31010).
Scientific Research Project of Zhejiang Province (No. 2017C31010).
Compliance with ethical standards
Conflict of interest
The authors declare that they have no conflict of interest.
All applicable international, national, and/or institutional guidelines for the care and use of animals were followed.
Informed consent is not applicable.
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