Shelf life of Bottled Sea Squirt Halocynthia roretzi Meat Packed in Vegetable Oil (BSMO)

Abstract

Fresh sea squirt meat requires a modified processing and preservation process because it has a short shelf life due to its high moisture content and strong proteolytic enzyme activity. In this study, bottled sea squirt meat prepared in vegetable oil (BSMO) to enhance the consumer acceptability was exposed to γ-ray (Co60, 10 kGy/h) irradiation to extend the shelf life without the use of a heating process. Response surface methodology was used to determine the optimal mixing ratio of BSMO containing 5% dehydrated fresh meat. Texture analysis and nutritional evaluation were also performed on a control and BSMO samples. The volatile basic nitrogen (VBN) content and total cell count were measured to determine the shelf life of irradiated BSMO products during chilled storage at 4°C for 60 days. According to a panel of 10 trained tasters (aged 20-29 years), the optimal mixing formulation was 80 g meat in 60 mL of mixed vegetable oil (30 mL of olive oil and 30 mL of sesame oil). The highest rated formulation, according to a panel of nine trained tasters (aged ≥30 years), was 80 g meat in 60 mL of mixed vegetable oil (42 mL of olive oil and 18 mL of sesame oil). Moisture, ash, and protein contents in BSMO did not change significantly (P < 0.05) compared with the control. A higher lipid content (0.84 ± 0.23 to 2.13 ± 0.61; P < 0.05) was observed due to the presence of vegetable oil on the surface of BSMO. The vegetable oil raised the hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of BSMO. BSMO products remained edible after 50 days of storage at 4°C based on the VBN content (BSMO 1: 27.92 ± 0.96 mg/100 g, BSMO 2: 24.84 ± 1.95 mg/100 g) and total cell count (BSMO 1: 4.60 ± 0.80 log CFU/mL, BSMO 2: 3.65 ± 0.20 log CFU/mL) when compared with standard levels of VBN (25.00 mg/100 g) and total cell count (5 log CFU/mL), respectively. The results showed that irradiated BSMO products could help to expand the processed seafood market and increase the popularity of seafood among the younger generations.

Evaluation of the Physicochemical, Antioxidant, and Antibacterial Properties of Tunichrome Released from Phallusia nigra Persian Gulf Marine Tunicate

“…It contained 44.4, 21.3, and 34% of EAA, SEAA, and NEAA, respectively. Cho et al [7] and Kang et al [10] reported that the protein content and amino acid type are related to the age and type of tunicate, environmental condition, pH of water, and the salt type and concentration.…”

“…Papadopoulou and Kanias [31] reported that Zn and Fe of tunic of Ciona intestinalis were 110 and 610 mg/ kg. Cho et al [7] reported that the mineral type is related to the age and type of tunicate, environmental condition, and pollution.…”

“…Generally, tunicates have a high nutritional value due to the presence of a high level of bioactive components and protein and low calories [6][7][8][9][10]. Moreover, some of them contain different vitamins (i.e., vitamin E, vitamin B12, and vitamin C), minerals (i.e., Na, K, Ca, Mg, P, Fe, Zn, and Cu), amino acids, folic acid, fatty acid, and pantothenic acid [11].…”