Skip to main content
SpringerLink
Log in

Jumbo squid (Dosidicus gigas) quality enhancement using complex bio-preservative during cold storage

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. R.M. Abdel-Rahman, R. Hrdina, A.M. Abdel-Mohsen, MMG. Fouda, A.Y. Soliman, F.K. Mohamed, K. Mohsin, T.D. Pinto, Chitin and chitosan from Brazilian Atlantic Coast: Isolation, characterization and antibacterial activity. Int. J. Biol. Macromol. 80, 107–120 (2015)

    Article  CAS  Google Scholar 

  2. C. Aouadhi, S. Mejri, A. Maaroufi, Inhibitory effects of nisin and potassium sorbate alone or in combination on vegetative cells growth and spore germination of Bacillus sporothermodurans in milk. Food Microbiol. 46, 40–45 (2015)

    Article  CAS  Google Scholar 

  3. M. Ávila, N. Gómez-Torres, M. Hernández, S. Garde, Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species. Int. J. Food Microbiol. 172, 70–75 (2014)

    Article  Google Scholar 

  4. X.F. Bi, Y.T. Wang, F. Zhao, Y. Zhang, L. Rao, X.J. Liao, X.S. Hu, Z.J. Sun, Inactivation of Escherichia coli O157:H7 by high pressure carbon dioxide combined with nisin in physiological saline, phosphate-buffered saline and carrot juice. Food Control 41, 139–146 (2014)

    Article  CAS  Google Scholar 

  5. K. Christ, I. Wiedemann, U. Bakowsky, H.-G. Sahl, G. Bendas, The role of lipid II in membrane binding of and pore formation by nisin analyzed by two combined biosensor techniques. Biochim. Biophys. Acta 1768, 694–704 (2007)

    Article  CAS  Google Scholar 

  6. I. Colgecen, M.S. Aday, The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality. Postharvest Biol. Technol. 109, 10–19 (2015)

    Article  CAS  Google Scholar 

  7. Y. Deng, Y.L. Luo, Y.G. Wang, Y.S. Zhao, Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets. Food. Chem. 171, 168–176 (2015)

    Article  CAS  Google Scholar 

  8. F. Devlieghere, A. Vermeulen, J. Debevere, Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables. Food Microbiol. 21, 703–714 (2004)

    Article  CAS  Google Scholar 

  9. G.L. Dotto, MLG. Vieira, LAA. Pinto, Use of chitosan solutions for the microbiological shelf life extension of papaya fruits during storage at room temperature. LWT—Food Sci. Technol.64(1), 126–130 (2015)

    CAS  Google Scholar 

  10. L.L. Dong, J.L. Zhu, X.P. Li, J.R. Li, Effect of tea polyphenols on the physical and chemical characteristics of dried-seasoned squid (Dosidicus gigas) during storage. Food Control 31, 586–592 (2013)

    Article  CAS  Google Scholar 

  11. T. Economou, N. Pournis, A. Ntzimani, I.N. Savvaidis, Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life. Food. Chem. 114, 1470–1476 (2009)

    Article  CAS  Google Scholar 

  12. M.S. Gao, L.F. Feng, T.J. Jiang, J.L. Zhu, L.L. Fu, D.X. Yuan et al., The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control 37, 1–8 (2014)

    Article  Google Scholar 

  13. GB/T 4789.2–2010. Food Microbiological Examination: Aerobic Plate Count. (The National Hygiene Ministry, Beijing, 2010)

    Google Scholar 

  14. GB/T 5009.44–2003. Method for Analysis of Hygienic Standard of Meat and Meat products.(The National Hygiene Ministry, Beijing, 2003)

    Google Scholar 

  15. A.S. Hernández-Cázares, M.-C. Aristoy, F. Toldrá, Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor. Meat Sci. 87, 125–129 (2011)

    Article  Google Scholar 

  16. J.-E. Hyun, Y.-M. Bae, J.-H. Yoon, S.-Y. Lee, Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage. Food Control 51, 307–313 (2015)

    Article  CAS  Google Scholar 

  17. T.J. Jiang, L.F. Feng, J.R. Li, Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan-glucose complex coating under cold storage. Food Chem. 131(3), 780–786 (2012)

    Article  CAS  Google Scholar 

  18. T.T. Li, W.Z. Hu, J.R. Li, X.G. Zhang, J.L. Zhu, X.P. Li, Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control 25, 101–106 (2012)

    Article  CAS  Google Scholar 

  19. T.T. Li, J.R. Li, W.Z. Hu, X.P. Li, Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives. Food. Chem. 138, 821–826 (2013)

    Article  CAS  Google Scholar 

  20. H. Liu, Y.M. Du, X.H. Wang, L.P. Sun, Chitosan kills bacteria through cell membrane damage. Int. J. Food Microbiol. 95, 147–155 (2004)

    Article  CAS  Google Scholar 

  21. Y.J. Li, Y. Ishikawa, T. Satake, H. Kitazawa, X.L. Qiu, S. Rungchang, Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms (Lentinus edodes). Postharvest Biol. Technol. 92, 107–113 (2014)

    Article  CAS  Google Scholar 

  22. Q.M. Ma, Y. Zhang, Q.X. Zhong, Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate. LWT—Food Sci. Technol. 65, 173–179 (2016)

    CAS  Google Scholar 

  23. C.O. Mohan, C.N. Ravishankar, K.V. Lalitha, T.S. Gopal, Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during cold storage. Food Hydrocoll. 26, 167–174 (2012)

    Article  CAS  Google Scholar 

  24. T. Mørkøre, M. Rødbotten, G. Vogt, S.O. Fjaera, I.Ø. Kristiansen, E. Manseth, Relevance of season and nucleotide cataboolism on changes in fillet quality during cold storage of raw Atlantic salmon (Salmo salar L.) Food Chem. 119, 1417–1425 (2010)

    Article  Google Scholar 

  25. DVT. Nair, A. Kiess, R. Nannapaneni, W. Schilling, C.S. Sharma, The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on Turkey breast cutlets. Food Microbiol. 49, 134–141 (2015)

    Article  CAS  Google Scholar 

  26. S.M. Ojagh, M. Rezaei, S.H. Razavi, S.M.H. Hosseini, (2010) Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem. 120, 193–198

    Article  CAS  Google Scholar 

  27. M.S. Pasquariello, D.D. Patre, F. Mastrobuoni, L. Zampella, M. Scortichini, M. Petriccione, Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit. Postharvest Biol. Technol. 109, 45–56 (2015)

    Article  CAS  Google Scholar 

  28. B. Prakash, A. Kedia, P.K. Mishra, N.K. Dubey, Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities—potentials and challenges. Food Control 47, 381–391 (2015)

    Article  CAS  Google Scholar 

  29. X.J. Qiu, S.J. Chen, G.M. Liu, Q.M. Yang, Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C by chitosan coating incorporated with citric acid or licorice extract. Food. Chem. 162, 156–160 (2014)

    Article  CAS  Google Scholar 

  30. J. Raimundo, C. Vale, R. Rosa, Trace element concentrations in the top predator jumbo squid (Dosidicus gigas) from the Gulf of California. Ecotoxicol. Environ. Saf. 102, 179–186 (2014)

    Article  CAS  Google Scholar 

  31. J.C. Ramirez-Suarez, L.R. Ibarra-León, R. Pacheco-Aguilar, M. Elena Lugo-Sánchez, G. García-Sánchez, G. Carvallo-Ruiz, Physicochemical and functional changes in jumbo squid (Dosidicus gigas) mantle muscle during ice storage. Food. Chem. 111, 586–591 (2008)

    Article  CAS  Google Scholar 

  32. S. Sathivel, Chitosan and protein coatingsaffect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J. Food Sci. 70, e455–e459 (2005)

    Article  CAS  Google Scholar 

  33. N. Selcuk, M. Erkan, Changes in antioxidant activity and postharvest quality of sweet pomegranates cv. Hicrannar under modified atmosphere packaging. Postharvest Biol. Technol. 92, 29–36 (2014)

    Article  CAS  Google Scholar 

  34. A. Torrinha, F. Gomes, M. Oliveira, R. Cruz, E. Mendes, C. Delerue-Matos et al., Commercial squids: characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations. Food Chem. Toxicol. 67, 44–56 (2014)

    Article  CAS  Google Scholar 

  35. B. Zhang, L.K. Ma, S.G. Deng, C. Xie, X.H. Qiu, Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging. Food Control 51, 114–121 (2015)

    Article  CAS  Google Scholar 

  36. Z.J. Zhang, F. Vriesekoop, Q.P. Yuan, H. Liang, Effects of nisin on the antimicrobial activity of D-limonene and its nanoemulsion. Food. Chem. 150, 307–312 (2014)

    Article  CAS  Google Scholar 

  37. Y.F. Zhang, G. Wang, Y.F. Jin, Y. Deng, Y.Y. Zhao, Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles. Food Control 60, 189–195 (2016)

    Article  CAS  Google Scholar 

  38. H. Zhou, J. Fang, Y. Tian, X.Y. Lu, Mechanisms of nisin resistance in Gram-positive bacteria. Ann. Microbiol. 64, 413–420 (2014)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

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).

Funding

Scientific Research Project of Zhejiang Province (No. 2017C31010).

Author information

Authors and Affiliations

  1. School of Information Engineering, Zhejiang A & F University, Linan, 311300, China

    Jie Peng, Feixiang Zheng, Han Lin, Jinghao Jiang & Guohua Hui

  2. State Key Laboratory of Bioreactor Engineering, School of Bioengineering, East China University of Science and Technology, Shanghai, 200237, People’s Republic of China

    Liu Wei

Authors
  1. Jie Peng
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Feixiang Zheng
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Liu Wei
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Han Lin
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Jinghao Jiang
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Guohua Hui
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Guohua Hui.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Ethical approval

All applicable international, national, and/or institutional guidelines for the care and use of animals were followed.

Informed consent

Informed consent is not applicable.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Peng, J., Zheng, F., Wei, L. et al. Jumbo squid (Dosidicus gigas) quality enhancement using complex bio-preservative during cold storage. Food Measure 12, 78–86 (2018). https://doi.org/10.1007/s11694-017-9618-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-017-9618-y

Keywords

Search

Navigation