217
Although there are studies showing that gutting process is effective to extend the
shelf life of cephalopods immediately after caught (Paarup et al. 2002a, b;
Manimaran et al. 2016a), there are also studies reporting that it is little effective
(Boumpalos and Lougovois 2005) or not effective (Park and Hur 1990). As the gut
and skin of octopus contain most of bacteria and relevant proteolytic enzymes
responsible for spoilage, it has been suggested to perform gutting prior to storage in
with ice for extending their shelf life (Manimaran et al. 2016a).
3.2.3.3 Processing of Cephalopods
Chilling/Refrigerating
With chilling, a limited shelf life is provided to seafood. However, it is an important
preservation method that ensures the quality of the products, from catching to the
landing and to processing on land. Icing and refrigeration are the common chilling
methods applied to cephalopods. Icing and refrigerating are mostly used together.
While octopus (Cistopus indicus), packed individually in polythene bags and kept
in an insulated container over the layers of ice, had a shelf life of 7 days (Shalini
et al. 2015), Octopus vulgaris had a 8 day shelf life (Vaz-Pires and Barbosa 2004).
Shelf life of squid (Todaropsis eblanae) (Paarup et al. 2002a) and (Illex coindetii)
(Vaz-Pires et al. 2008) stored in ice was 10 days. Whole cuttlefish (Sepia officinalis), iced in self-draining polystyrene boxes and hold in a refrigerator at 2 ± 2 °C,
had a 10-day shelf life (Boumpalos and Lougovois 2005; Vaz-Pires et al. 2008). In
one study, it was determined that squid (Loligo vulgaris) at room temperature
(20 °C) was stored for 1 day and at refrigerator (4 °C) for 4 days and consequently
refrigeration was effective on the quality of squid (Gokoglu et al. 1999).
Cephalopods that suffer a rapid loss of quality immediately after capture should
be cooled quickly. Icing is an effective cooling method applied to seafood.
Cephalopods can be cooled by various icing methods. In a comparative study with
flake ice and slurry ice, the quality changes of squid (Ommastrephes bartrami) were
examined. It has been reported that more effective results are obtained with slurry
ice and it is recommended to use slurry ice to preserve the quality during the storage
and transportation of squid (Yuan et al. 2017). Slurry ice is defined as a binary mixture of small spherical ice crystals surrounded by seawater at sub-zero temperature.
For this reason, it is a promising technique for the preservation of aquatic food
products. It is also called to be fluid ice, slush ice, liquid ice, or flow ice. Compared
to flake, ice slurry ice has two main features, such as faster cooling rate due to
higher heat exchange capacity and reduced physical damage to seafood due to
microscopic spherical particles (Rodriguez et al. 2006). Besides protecting the
product from the effects of oxygen via completely covering the product surface,
additives such as ozone and melanosis inhibitors can be added to slurry ice. It has
also an easily pumpability feature (Huidobro et al. 2002).
It was determined that the use of 100% dry ice in squid (Loligo duvauceli) preservation provides a longer shelf life compared to 100% water ice use. However, the
3.2 Cephalopods
Although there are studies showing that gutting process is effective to extend the
shelf life of cephalopods immediately after caught (Paarup et al. 2002a, b;
Manimaran et al. 2016a), there are also studies reporting that it is little effective
(Boumpalos and Lougovois 2005) or not effective (Park and Hur 1990). As the gut
and skin of octopus contain most of bacteria and relevant proteolytic enzymes
responsible for spoilage, it has been suggested to perform gutting prior to storage in
with ice for extending their shelf life (Manimaran et al. 2016a).
3.2.3.3 Processing of Cephalopods
Chilling/Refrigerating
With chilling, a limited shelf life is provided to seafood. However, it is an important
preservation method that ensures the quality of the products, from catching to the
landing and to processing on land. Icing and refrigeration are the common chilling
methods applied to cephalopods. Icing and refrigerating are mostly used together.
While octopus (Cistopus indicus), packed individually in polythene bags and kept
in an insulated container over the layers of ice, had a shelf life of 7 days (Shalini
et al. 2015), Octopus vulgaris had a 8 day shelf life (Vaz-Pires and Barbosa 2004).
Shelf life of squid (Todaropsis eblanae) (Paarup et al. 2002a) and (Illex coindetii)
(Vaz-Pires et al. 2008) stored in ice was 10 days. Whole cuttlefish (Sepia officinalis), iced in self-draining polystyrene boxes and hold in a refrigerator at 2 ± 2 °C,
had a 10-day shelf life (Boumpalos and Lougovois 2005; Vaz-Pires et al. 2008). In
one study, it was determined that squid (Loligo vulgaris) at room temperature
(20 °C) was stored for 1 day and at refrigerator (4 °C) for 4 days and consequently
refrigeration was effective on the quality of squid (Gokoglu et al. 1999).
Cephalopods that suffer a rapid loss of quality immediately after capture should
be cooled quickly. Icing is an effective cooling method applied to seafood.
Cephalopods can be cooled by various icing methods. In a comparative study with
flake ice and slurry ice, the quality changes of squid (Ommastrephes bartrami) were
examined. It has been reported that more effective results are obtained with slurry
ice and it is recommended to use slurry ice to preserve the quality during the storage
and transportation of squid (Yuan et al. 2017). Slurry ice is defined as a binary mixture of small spherical ice crystals surrounded by seawater at sub-zero temperature.
For this reason, it is a promising technique for the preservation of aquatic food
products. It is also called to be fluid ice, slush ice, liquid ice, or flow ice. Compared
to flake, ice slurry ice has two main features, such as faster cooling rate due to
higher heat exchange capacity and reduced physical damage to seafood due to
microscopic spherical particles (Rodriguez et al. 2006). Besides protecting the
product from the effects of oxygen via completely covering the product surface,
additives such as ozone and melanosis inhibitors can be added to slurry ice. It has
also an easily pumpability feature (Huidobro et al. 2002).
It was determined that the use of 100% dry ice in squid (Loligo duvauceli) preservation provides a longer shelf life compared to 100% water ice use. However, the
3.2 Cephalopods