Abstract
Cuttlefish is a perishable seafood with high economic value. The technologies of ice glazing and cold chain logistics for cuttlefish preservation need to be promoted due to higher demand. Vitamin C sodium salt (VC, 0.5%, w/v) and carboxymethylcellulose sodium (CMC, 0.1%, w/v) (VC-CMC) were used to constitute functional ice glazing in this study. As shown in the magnetic resonance imaging, VC-CMC inhibited moisture migration in cuttlefish and protected protein and fat from oxidative deterioration. The total volatile basic nitrogen (TVB-N) of cuttlefish was controlled at 9.30 mg/100 g, and the samples still in first-class freshness. The four cold chain logistics models were designed around temperature fluctuations (− 23 to 4 °C) in 38 days to simulate the quality deterioration of cuttlefish during transportation. As shown in the cold chain logistics (CK-C) simulation, in the control group of CK-C with the most stable cold chain logistics temperature, the TVB-N was controlled at 7.15 mg/100 g, with the production of putrescine formaldehyde and free amino acids were substantially inhibited. In summary, the results indicated that ice glazing (VC-CMC) and temperature-stable cold chain logistics can meet the freshness requirements of cuttlefish.
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All data and materials are the result of research and are available from the corresponding authors upon reasonable request and are appropriately cited in the manuscript.
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This research was financially supported by the National Key R&D Program of China (2019YFD0901604), the Key Project of Science and Technology Commission of Shanghai Municipality (19DZ1207503), and the Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation (19DZ2284000).
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Gan Wu and Ying Lv: conceptualization, data curation, formal analysis, investigation, methodology, writing—original draft. Zhaoyang Ding and Yuanming Chu: data analysis, validation, review, and editing and interpretation. Jing Xie: conceptualization, funding acquisition, supervision, writing—review and editing. Xinrun Zhang: review and editing. All authors have read and agreed to the published version of the manuscript.
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Wu, G., Lv, Y., Chu, Y. et al. Evaluation of Preservation (−23 to 4 °C) for Cuttlefish Through Functional Ice Glazing During Storage and Cold Chain Logistics. Food Bioprocess Technol 16, 68–81 (2023). https://doi.org/10.1007/s11947-022-02921-1
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DOI: https://doi.org/10.1007/s11947-022-02921-1