Effect of Different Packaging Materials on Quality Changes of Baked Squid during Storage

In order to develop Chinese squid(Uroteuthis chinensis)baking products and select an optimal packing material,this paper adopted 37℃ accelerated destroy experiment,investigating three different packing materials namely ordinary packing bag,cooking packing bag and aluminum foil packing bag were utilized to pack the baked squid,and changes of total volatilebasic nitrogen content,total bacterial counts,thibarbituric acid reactive substances,color,texture and sensory evaluation of baked squid during storage at 37℃ were determined. Results indicated the contents of TVB-N of baked squid in ordinary and cooking packaging bags exceeded the GB 2733-2015 standard(30 mg·100 g^-1)on day 4 and 6,respectively 31.77,30.6 mg·100 g^-1,but aluminum foil packing bag no exceeded the standard during storage. The TVC of baked squid in aluminum foil,ordinary and cooking packing bag exceeded the DB11/617-2009 standard(4.47lg CFU·mL^-1)on day 3,4 and 6,respectively 5.17lg,5.17lg,4.97lg CFU·mL^-1. The TBARS,color,texture and sensory scores of baked squid between different packaging materials were significant during storage(P<0.05). Compared with ordinary and cooking packing bag,aluminum foil packing bag could effectively inhibit the increasing of TBARS,the contents of TVB-N and TVC,delay the changing of color and texture,as well as keep the baked squid with good sensory properties,which was a prospect packing material for baked squid during storage.