| 英文摘要 |
The qualities of eleven products from squid specimens including Illex argentines, Ommastrephes bartrami and Dosidicus gigas were evaluated. Of which 8 samples showed the contents of volatile basic nitrogen (VBN), total plate counts (TPC), coliforms and E. coli were lower than the limited values. However, the VBN of 2 frozen Dosidicus gigas fillets and a processed product exceeded the limited value of 25 mg/100 g. Alkaline skinless treatment might result in the pH values of 3 processed products higher than 8.0. The major ATP-related compounds (ARC) were adenosine monophosphate (AMP) and inosine monophosphate (IMP). The K value, an indicator derived from ARC, was not suitable for evaluating squid freshness. VBN quickly increased during storage at 4℃.The freshness of Dosidicus gigas during storage easily became low. TPC of squid products was found correlated with VBN. Ten tuna products were evaluated for the qualities, of which 6 samples meet the sashimi standard limits including VBN, TPC, coliforms and E. coli. Changes in freshness of tuna products during storage at 4℃were slower than squid products. The major ARC of tuna products was IMP. The K value increased with storage time, and the value of 20% could be used as a sashimi standard. The TPC and K value of tuna products were found correlated with VBN. |