Comparative evaluation of the quality changes in squid (Ommastrephes bartrami) during flake and slurry ice storage

Raw squid suffers a rapid quality loss which occurs after catch immediately and during ice storage. This research is a comparative study between the effect of Slurry ice (SI), a binary mixture consists of 40% ice and 60% filtered seawater (salinity: 3.3%), and Flake ice (FI) on the quality parameters of squid (Ommastrephes bartrami) during storage period. Different analysis such as salinity, moisture, TVB-N, myofibrillar protein, microbiological, total sulphur (SH), and ATPase activity, which are related to the quality changes, were analyzed during the storage period (15 days). The rapid decline in the initial temperature with SI (0.83 degrees C min(-1)) resulting in a significant reduction of total aerobic bacteria, extend the shelf life, and better control of water content. It was found that the squid stored on SI has significantly higher content of myofibrillar protein (30 mg ml(-1)) compared with the samples stored on FI (24.26 mg ml(-1)) at the end of storage time. Additionally, the storage of squid on SI retard the formation of TVB-N, where the samples content of TNB-N after 15 days of storage were (13.26 mg N(100g)(-1)), while in the FI samples TVB-N content reached to (30 mg N(100g)(-1)). Similarly, the Ca2(+)-ATPase activity, and total sulfhydryl (SH) content in squids treated with SI were significantly (P < 0.05) higher than the FI samples. Our results indicate that, the application of SI to squid is advisable to achieve better quality maintenance during storage and distribution.