An alternative approach for improving freshness indices for squid (Loligo plei)

Lapa-Guimarães, J. and Felício, P.E. and Contreras Guzmán, E. (2013) An alternative approach for improving freshness indices for squid (Loligo plei). Acta Alimentaria, 42 (3). pp. 437-450. ISSN 0139-3006

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Abstract

The leaching of soluble compounds reduces the efficiency of chemical indices for freshness when fish is stored in ice. The objective of this study was to evaluate whether chemical indices for freshness evaluation of squid (Loligo plei) could be improved by expressing their contents as percentages of the non-protein nitrogen (NPN). The contents of NPN, free amino groups (FAG), trimethylamine oxide (TMA-O), trimethylamine (TMA), volatile basic nitrogen (VBN), ammonia (AMM), urea and free tryptophan (FT) were periodically determined in squid muscle during 16 days of storage in ice. The VBN, AMM, TMA, urea and FT contents in squids, when expressed as mg/100 g, did not distinguish between squids stored in ice for 1 or 2 weeks. However, when the contents of VBN and AMM were expressed as percentages of the NPN, it was possible to distinguish between squids stored for 1, 4 and 7 days. Free tryptophan was the most efficient quality index for L. plei, allowing accurate discrimination of squids stored in ice for 02-2, 4, 7–10, 13 and 16 days.

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