Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold Storage
Squid muscle is delicious and nutritious, but it is highly susceptible to spoilage, severely limiting its market development. This study comprehensively evaluated the effects of gelatin (Gel), essential oil (Ess), and Gel + Ess coating on the quality, flavor, and microorganisms of squid muscle durin...
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1160 |
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| author | Huijuan Zhou Jinlin Li Chengwei Yu Mingming Hu Bizhen Zhong Zongcai Tu Bin Peng |
| author_facet | Huijuan Zhou Jinlin Li Chengwei Yu Mingming Hu Bizhen Zhong Zongcai Tu Bin Peng |
| author_sort | Huijuan Zhou |
| collection | DOAJ |
| description | Squid muscle is delicious and nutritious, but it is highly susceptible to spoilage, severely limiting its market development. This study comprehensively evaluated the effects of gelatin (Gel), essential oil (Ess), and Gel + Ess coating on the quality, flavor, and microorganisms of squid muscle during refrigerated storage (4 °C). The results showed that squid muscle treated with Gel + Ess exhibited higher water-holding capacity and sensory evaluation, but lower pH value, chromaticity, and texture parameters than those treated with sterile water (control) during cold storage. The total volatile basic nitrogen (TVB-N) result demonstrated that the shelf life of squid muscle treated with Gel + Ess coating was extended to 12 days at 4 °C, longer than the control group. The Gel + Ess group had the best inhibitory effect on aldehydes and ketones in refrigerated squid muscle, and it could effectively maintain the flavor quality. In addition, the Gel + Ess coating showed an additive inhibition on the growth of <i>Cockerella</i> and <i>Shiwanella</i> compared to the individual compounds. The Gel + Ess coating is a novel strategy for improving the quality, flavor, and micromolecular metabolites of squid muscle during cold storage. |
| format | Article |
| id | doaj-art-3562bdf792f24fd09babffa3621c88fc |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-3562bdf792f24fd09babffa3621c88fc2025-08-20T02:09:13ZengMDPI AGFoods2304-81582025-03-01147116010.3390/foods14071160Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold StorageHuijuan Zhou0Jinlin Li1Chengwei Yu2Mingming Hu3Bizhen Zhong4Zongcai Tu5Bin Peng6National R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, ChinaNational R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, ChinaSchool of Health, Jiangxi Normal University, Nanchang 330022, ChinaNational R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, ChinaNational R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, ChinaNational R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, ChinaNational R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, ChinaSquid muscle is delicious and nutritious, but it is highly susceptible to spoilage, severely limiting its market development. This study comprehensively evaluated the effects of gelatin (Gel), essential oil (Ess), and Gel + Ess coating on the quality, flavor, and microorganisms of squid muscle during refrigerated storage (4 °C). The results showed that squid muscle treated with Gel + Ess exhibited higher water-holding capacity and sensory evaluation, but lower pH value, chromaticity, and texture parameters than those treated with sterile water (control) during cold storage. The total volatile basic nitrogen (TVB-N) result demonstrated that the shelf life of squid muscle treated with Gel + Ess coating was extended to 12 days at 4 °C, longer than the control group. The Gel + Ess group had the best inhibitory effect on aldehydes and ketones in refrigerated squid muscle, and it could effectively maintain the flavor quality. In addition, the Gel + Ess coating showed an additive inhibition on the growth of <i>Cockerella</i> and <i>Shiwanella</i> compared to the individual compounds. The Gel + Ess coating is a novel strategy for improving the quality, flavor, and micromolecular metabolites of squid muscle during cold storage.https://www.mdpi.com/2304-8158/14/7/1160squidrefrigerationcoating filmvolatilemicroorganism diversity |
| spellingShingle | Huijuan Zhou Jinlin Li Chengwei Yu Mingming Hu Bizhen Zhong Zongcai Tu Bin Peng Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold Storage Foods squid refrigeration coating film volatile microorganism diversity |
| title | Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold Storage |
| title_full | Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold Storage |
| title_fullStr | Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold Storage |
| title_full_unstemmed | Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold Storage |
| title_short | Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold Storage |
| title_sort | gelatin tea tree essential oil coating improves the quality flavor and micromolecular metabolites of squid i illex argentinus i muscle during cold storage |
| topic | squid refrigeration coating film volatile microorganism diversity |
| url | https://www.mdpi.com/2304-8158/14/7/1160 |
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