Influence of preservative on squid quality changes during frozen

Influences of D- sorbitol, sodium lactate, sodium tripolyphosphate, mixed phosphates and trehalose on quality changes of squid were investigated by testing the indexes of sensory evaluation, hold water, salt soluble protein content, active sulphur content and Ca2 +- ATPase activity under the condition of (- 20 ± 0.1) ℃ in this research.The results indicated that the sensory score of Concentration Ⅱ groups were to B at 60 d.The tested food additives showed different effects on quality changes of squid. Concentration Ⅲ group was better than the concentration of the preservative Ⅰ and concentration Ⅱ group. The effect of trehalose, mixed phosphates and D-sorbitol to improve squid water retention was better, increased by 14.83%, 13.63% and 12.27% respectively.Trehalose, sodium lactate and mixed phosphates on raising the squid salt soluble protein content and Ca2 +-ATPase activity, active sulphur content was better.Salt soluble protein content increased 4.26 mg /g, 4.01 mg /g and3.54 mg /g, active sulphur content increased 6.37 × 10- 5, 5.27 × 10- 5and 4.44 × 10- 5mol /g, Ca2 +- ATPase activity increased by 0.72 × 10- 2, 0.60 ×10- 2and 0.50 × 10- 2μmol/ ( min·mg) .