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Effect of Delay in Deskinning and Lipid Oxidation on Pink Discoloration of Squid During Ice Storage

Effect of Delay in Deskinning and Lipid Oxidation on Pink Discoloration of Squid During Ice Storage Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. https://doi.org/10.1007/s40011-017-0952-y RESEARCH ARTICLE Effect of Delay in Deskinning and Lipid Oxidation on Pink Discoloration of Squid During Ice Storage 1 2 1 1 • • • • M. A. Muhasinath N. K. Mehta R. Prasadnaik M. K. Chouksey B. B. Nayak Received: 17 February 2016 / Revised: 11 October 2017 / Accepted: 15 December 2017 The National Academy of Sciences, India 2018 Abstract The effect of duration before deskinning and the Introduction effect of lipid oxidation on yellow and pink discoloration of squid (Loligo duvauceli) held in ice was studied. The Squids, like fishes and crustaceans, are highly perishable yellowness (b*) increased significantly (p B 0.05) if food commodities. Squid comprise many advantages over deskinning was delayed even by 2 days. Yellow discol- edible fish and crustaceans such as unique taste white meat, oration of squid mantle was found to increase with increase and high yield. The white color of the flesh is one of the in duration before deskinning at a much faster rate com- important trait of squid. The sensory quality of squid is pared to lipid oxidation. Similar results were documented judged on the basis of degree http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Proceedings of the National Academy of Sciences, India Section B: Biological Sciences Springer Journals

Effect of Delay in Deskinning and Lipid Oxidation on Pink Discoloration of Squid During Ice Storage

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References (18)

Publisher
Springer Journals
Copyright
Copyright © 2018 by The National Academy of Sciences, India
Subject
Life Sciences; Life Sciences, general; Behavioral Sciences; Plant Biochemistry; Nucleic Acid Chemistry
ISSN
0369-8211
eISSN
2250-1746
DOI
10.1007/s40011-017-0952-y
Publisher site
See Article on Publisher Site

Abstract

Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. https://doi.org/10.1007/s40011-017-0952-y RESEARCH ARTICLE Effect of Delay in Deskinning and Lipid Oxidation on Pink Discoloration of Squid During Ice Storage 1 2 1 1 • • • • M. A. Muhasinath N. K. Mehta R. Prasadnaik M. K. Chouksey B. B. Nayak Received: 17 February 2016 / Revised: 11 October 2017 / Accepted: 15 December 2017 The National Academy of Sciences, India 2018 Abstract The effect of duration before deskinning and the Introduction effect of lipid oxidation on yellow and pink discoloration of squid (Loligo duvauceli) held in ice was studied. The Squids, like fishes and crustaceans, are highly perishable yellowness (b*) increased significantly (p B 0.05) if food commodities. Squid comprise many advantages over deskinning was delayed even by 2 days. Yellow discol- edible fish and crustaceans such as unique taste white meat, oration of squid mantle was found to increase with increase and high yield. The white color of the flesh is one of the in duration before deskinning at a much faster rate com- important trait of squid. The sensory quality of squid is pared to lipid oxidation. Similar results were documented judged on the basis of degree

Journal

Proceedings of the National Academy of Sciences, India Section B: Biological Sciences – Springer Journals

Published: Jan 5, 2018

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