Effects of Different Preservatives on the Storage Quality of Roasted Flake

To prolong the shelf life of roasted squid fillets, different preservatives including potassium sorbate, nisin and poly-lysine were utilized through 37 ℃ accelerated experiments to investigate its effect on quality of roasted squid fillets during seven days storage. Changes of TVB-N content, total microbial colony, microstructure, pH and color were evaluated. Sensory evaluation was also used to study the effects of different preservatives on the storage quality of roasted flake. Results showed that on the 7th day of storage, compared with grilled squid slices treated by potassium sorbate and ε-polylysine group and untreated group, the content of TVB-N in the grilled squid slices treated by nisin decreased by 2.35, 8.123 and 9.612 mg·100 g⁻¹ respectively. The total number of colonies in control group and potassium sorbate treatment group exceeded the national standard at the 5th day, which was 4.59 and 4.48 lg CFU·mL⁻¹. The total number of colonies in ε-polylysine treatment group exceeded the national standard at the 6th day, with the content of 5.08 lg CFU·mL⁻¹. The total number of bacterial colonies in the nisin treated group did not exceed the national standard during storage. The color, texture and sensory scores of grilled squid treated with different preservatives were significantly different (P<0.05). Compared with ε-polylysine and potassium sorbate, nisin could effectively inhibit the increase of the content of TVB-N and the total number of colonies, slow down the changes of texture and color of the grilled squid, and maintain the grilled squid with good sensory properties, which was more beneficial to the storage of the grilled squid.