1.College of Marine Sciences， Shanghai Ocean University, Shanghai 201306, China; 2.Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306,China; 3.East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090,China
Abstract: The pH, total volatile basic nitrogen(TVB-N), trimethylamine (TMA), formaldehyde andKvalue were detected in mantles, fins, and tentacles of frozen whole or frozen eviscerated squidOmmastrephesbartrami0, 6 and 12 hours after handled (capture) on board to evaluate the effects of handling on squid quality. The results showed that the contents of TVB-N，TMA and formaldehyde in mantle were found beyond the critical value in the frozen whole squid 6 hours after capture, and theKvalue in the mantle was 60% higher than the critical value in the frozen whole squid 12 hours after capture, indicating the state of initial corruption. In the frozen eviscerated squid, however, only the TMA content in the mantle was nearly to the threshold in the squid frozen for 12 hours after capture, indicating that the freshness of eviscerated squid was decreased more slowly than that in the whole body. It is suggested that squid be eviscerated and frozen within 12 hours after capture, or that be frozen whole within 6 hours after capture. If the squid is processed by the method mentioned above, the best freshness will be found in the mantles, followed by in the fins, and the least in the tentacles.
2014, Vol. 29 
