Effect of Hydrogen Peroxide on Quality of Squid (Loligo spp.)
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Abstract
Squid has a unique flavor and texture but its flesh is highly perishable. Therefore, using hydrogen peroxide (H2O2) to preserve the squid quality was investigated. The first study, raw squids were washed with tap water (RH00) and various concentrations of H2O2 solution, including 0.0035 % (RH35), 0.0055 % (RH55), and 0.0075 % (RH75), compared with the control as no washed sample (RN00). The second study, the squids from the first study were boiled until cooked, then washed with tap water (CH00) and H2O2 solution 0.0035 % (CH35), 0.0055 % (CH55) and 0.0075 % (CH75) before storing at 4±1 ºC. Microbiological quality of both raw and cooked squids were investigated. Physical and sensory qualities were evaluated only cooked squids. RH75 and CH75 showed the least total microbial counts (TPC) (p ≤ 0.05), and pathogenic microbes were not detected for all samples. CH35 showed the lowest weight loss and the highest in shear strength and sensory quality (p ≤ 0.05). The shelf life of the cooked squid CH75 was longer than 20 days, while those of CH55, CH35, and CH00 were 20, 20 and 16 days, respectively. The shelf life of the raw squid RH75, RH55, RH35, RC00 and RN00 were 12, 8, 6, 4 and 2 days, respectively (TPC standard for cooked seafood is less than 6 log CFU/g). Washing squid with 0.0075 % H2O2 was helpful for preserving of microbiological quality but causing protein degradation, which affected physical and sensory qualities. Besides, washing squid with 0.0035 % H2O2 was effective on preserving of physical and sensory qualities.
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References
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