Effect of super-chilling storage on maintenance of quality and freshness of swordtip squid Loligo edulis

Abstract

The quality of squid deteriorates very rapidly after catch. To maintain the quality of squid for a longer period, we carried out super-chilling storage. Live swordtip squids Loligo edulis were killed and stored at -2°C (super-chilling) and 5°C (refrigeration). At selected time intervals, their external color, texture, and K-values were evaluated. Additionally, the levels of free amino acid, water-soluble and water-insoluble proteins, and viable cell counts were determined. In the samples stored using the super-chilling method, whitening of the exterior, elevation of K-values, and the increase of viable cell counts were suppressed. Regarding the meat structure, free amino acids, texture, and content of water-soluble and water-insoluble proteins, no differences were observed between the two different storage temperatures. These results suggest that super-chilling storage can prolong the period for which squid can be preserved and maintains a higher quality than refrigeration.