Effects of sterilization treatment on quality of squid segmentation processing

In order to study the effects of sterilization treatment on quality of squid segmentation processing and establish the technology of sterilization treatment of squid segmentation, the effects of chitosan, solid chlorine dioxide (ClO2) , sodium hypochlorite (NaClO) , food grade hydrogen peroxide (H2O2) , citric acid and ozone (O3) water as the sterilization agents on frozen squid were explored to screen out the optimal sterilization agent and treatment conditions though the determination of total microbial count, sensory evaluation and color difference.The results of the optimal sterilization were as follows:2g/L chitosan treatment for 6min, 0.7% ClO2 for 4min treatment, 200mg/L NaClO for 4min immersion, 0.7g/L H2O2 for 8 min sterilization, 3.5g/L citric acid for 6min immersion and 4mg/L ozone water treatment for 8min.Through further comparing the score of these sterilization agents on sensory quality of frozen squid, food grade hydrogen peroxide, NaClO, solid chlorine dioxide, citric acid and chitosan showed a significantly negative effect on the sensory quality of squid;conversely, ozone water treatment not only had no reduction in sensory quality and color of squid, but also revealed an obvious sterilization effect.So ozone water was the best sterilization agent on squid processing.