Ozogul Yesim, Ozogul Fatih, Olgunoglu Ilkan A, Kuley Esmeray
Department of Fishing and Fish Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcali, Adana, Turkey.
Int J Food Sci Nutr. 2008 Sep;59(6):465-76. doi: 10.1080/09637480701425650.
The quality and safety parameters of mixed marinated seafood salad containing common octopus (Octopus vulgaris), shrimp (Parapenaeus longirostris), European squid (Loligo vulgaris), sea snail (Rapana thomasiana) and common cuttlefish (Sepia officinalis) at 4 degrees C during storage of 24 weeks were investigated. In addition, the nutritional value in terms of proximate and fatty acid composition of seafood salad was also determined. Sensory scores of seafood salad in terms of appearance, odour, flavour and texture slightly decreased throughout the storage period. However, at the end of the storage period (5 months), the marinated seafood salad was still acceptable by the panellist. At the beginning of storage the total volatile basic nitrogen (TVB-N) value was 6.05 mg/100 g flesh, and the TVB-N values rose to 11.19 mg TVB-N/flesh by the end of the storage period. The pH value of the marinated seafood salad showed fluctuations, ranging from 3.57 to 3.65, and did not change significantly during the storage period. The concentrations of the biogenic amines in both the muscle of all species and in the solution of salad were also investigated. Among the biogenic amines, histamine was not detected in all samples throughout the storage period. The putrescine and cadaverine levels increased throughout the storage period, with a lower increase in the solution of seafood salad. Salmonella, coliform, Escherichia coli and Staphylococcus aureus were not detected while the total viable count remained low (3 log CFU/g) after 3 months of storage.
研究了含有普通章鱼（Octopus vulgaris）、虾（Parapenaeus longirostris）、欧洲鱿鱼（Loligo vulgaris）、海螺（Rapana thomasiana）和普通乌贼（Sepia officinalis）的混合腌制海鲜沙拉在4℃下储存24周期间的质量和安全参数。此外，还测定了海鲜沙拉在近似成分和脂肪酸组成方面的营养价值。在整个储存期间，海鲜沙拉在外观、气味、风味和质地方面的感官评分略有下降。然而，在储存期结束时（5个月），腌制海鲜沙拉仍为评审员所接受。储存开始时，总挥发性盐基氮（TVB-N）值为6.05毫克/100克鱼肉；到储存期结束时，TVB-N值升至11.19毫克TVB-N/鱼肉。腌制海鲜沙拉的pH值出现波动，范围在3.57至3.65之间，在储存期间没有显著变化。还研究了所有物种肌肉和沙拉溶液中生物胺的浓度。在整个储存期间，所有样品中均未检测到组胺。在整个储存期间，腐胺和尸胺水平有所增加，在海鲜沙拉溶液中的增加幅度较小。储存3个月后，未检测到沙门氏菌、大肠菌群、大肠杆菌和金黄色葡萄球菌，而总活菌数仍较低（3 log CFU/g）。
