QUALITY OF FRESH SQUID PRODUCT PRESERVED BY COMBINATION CHILLING TECHNOLOGY ON THE SQUID FALLING NET VESSELS OPERATED OFFSHORE QUANG NAM PROVINCE

Abstract

The results of squid quality analysis which were preserved by combination chilling technology (chilled seawater system and permeable chilling cellar system) showed that the loss of weight and protein of squids decreased 1.9% and 6.8%, respectively and the sensory quality increased 33.0% compared to the traditional preservation method. The squids were preserved in permeable chilling cellar with different operation modes also kept quality higher than controlled samples. The squids soaked in chilled seawater before storing in the permeable chilling preservation cellar has higher quality than those not soaked in cold seawater. Furthermore, squids preserved in permeable chilling cellar at -1 °C have lower quality than those stored at -2 °C. The squids soaked in chilling seawater solution (-1.5 oC) then stored in permeable chilling cellar (-2 oC) and the system operating both night and day showed the best quality. In addition, during the testing process, the combination chilling system worked well and stably.

Keywords: Squid falling net, fishing boats, squid, chilled seawater, permeable chilling and combination chilling.