114 pages typescript FISHERIES AND MARINE SERVICE. Translation Series No Specification of the storage period for frozen squid

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1 FISHERIES AND MARINE SERVICE Translation Series No Specification of the storage period for frozen squid by L.Ya. Ertel, and S.D. Kanevskaya Original title: Utochneniye srokov khraneniya morozhenogo karmara From: Rybn. Khoz. 46: 56-57, 1970 Translated by the Translation Bureau (NDE) Multilingual Services Division Department of the Secretary of State of Canada Department of the Environment Fisheries and Marine Service Halifax Laboratory Halifax, N. S pages typescript

2 DEPARTMENT OF THE SECRETARY OF STATE SECRÉTARIAT D'ÉTAT TRANSLATION BUREAU BUREAU DES TRADUCTIONS MULTILINGUAL SERVICES DIVISION CANADA DIVISION DES SERVICES MULTILINGUES `/5.0 TRANSLATED FROM - TRADUCTION DE INTO - EN AUTHOR - AUTEUR Russian L.Ya. Ertel, S.D. Kanevskaya English TITLE IN ENGLISH - TITRE ANGLAIS Specification of the storage period for frozen squid TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS) TITRE EN LANGUE ÉTRANGÉRE (TRANSCRIRE EN CARACTÉRES ROMAINS) Utochneniye srokov khraneniya morozhenogo kaltmara REFERENCE IN FOREIGN LANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE,FOREIGN CHARACTERS. RÉFÉRENCE EN LANGUE ÉTRANGÉRE (NOM DU LIVRE OU PUBLICATION), AU COMPLET, TRANSCRIRE EN CARACTE. RES ROMAINS. Rybnoye khozaistvo REFERENCE IN ENGLISH - RÉFÉRENCE EN ANGLAIS Fisheries PUBLISHER - ÉDITEUR PLACE OF PUBLICATION LIEU DE PUBLICATION not.available USSR YEAR ANNÉE DATE OF PUBLICATION DATE DE PUBLICATION VOLUME ISSUE NO. NUMÉRO 1 PAGE NUMBERS IN ORIGINAL NUMÉROS DES PAGES DANS L'ORI GINAL NUMBER OF TYPED PAGES NOMBRE DE PAGES DACTYLOGRAPHIÉES 4 1-(CI-(UCJ REQUESTING I 'NU LJC.1-liK DEPARTMENT I IVICN I TRANSLATION BUREAU NO. MINISTRE-CLIENT D F E NOTRE DOSSIER N BRANCH OR DIVISION DIRECTION OU DIVISION Fisheries TRANSLATOR (INITIALS) TRADUCTEUR (INITIALES) N. De. PERSON REQUESTING DEMANDÉ PAR Andy Woyewoda El:' "-:7` R:Y YOUR NUMBER VOTRE DOSSIER NO Mee* E DATE OF REQUEST DATE DE LA DEMANDE November 21, l97 JAN SOS (REV. 2/68)

3 t ferteataery etraéttariat MULTILINGUAL SERVICES DIVISION TRANSLATION BUREAU DIVISION DES SERVICES MULTILINGUES BUREAU DES TRADUCTIONS Client's No. No du client Department Ministère Division/Branch Division/Direction City Ville D F E Fisheries Halifax, N.S. Bureau No. No du bureau Language Langue Translator (Initials) Traducteur (Initiales) Russian N. De. JAN () tm Vt Rybnoye khozaistvo, 1970, vol. 46, No. 1, pp Specification of the storage period for frazen squid by L.Y.a. Ertel and S.D. Kanevskaya (TINRO) (J u- In , TINRO (the Pacific Scientific Research Institute of Fisheries and. Oceanography) conducted investigations on the specification of the permissible periods and optimal temperature of storage - for frozen fillets of Pacific squid L. c; (Ommastuphes sloanei pacificus) caught in Peter the Great Bay. As soon as the squid was caught, it was dressed, washed and frozen td -18 C; after that it was frosted, packed and stored in the freezer of a medium fishing trawler-freezer at -23 C until it was conveyed to a refrigerator on shore. In the latter, the squid fillets were stored at a temperature of minus C. At the beginning and during the storage of frozen squid fillets, we determinect the content of protein and nonprotein nitrogen, the water- and salt-soluble fractions of protein, the nitrogen of volatile bases, the water-retaining capacity of theheat, the rheologic indices and the content of glycogen. Parallel investigations of the same nature were conducted with undressed squid in order to establish the permissible periods of storage prior to its use in canned products. The results of our investigations (table 1) showed that the amount of protein and nonprotein nitrogen remained at the same level throughuut the entire period of storage of the fillets and undressed squid. The waten-and salt-soluble fractions of proteins also remained practically unchanged during most of the storage period. This indicates that the proteins of squid differ from those of fish; in the latter, we observe a considerable decrease in the water- and salt-soluble SEC 5-25 (Rev. 6/78)

4 fractions when it is stored in a frozen state. The water-retaining capacity of frozen squid meat, in contrast to that of fish, remained practically at the same level during storage (table 2). Table 1 Table 2 '''0',0TotallNitrogen,% 0 ',., rd (1).- n it net total 1.d,sey?,3 -ct too gen e, ceire of 1 p roteitr io non- R p4_, 0 - I i o t e clidtp d ,26 3,29. 3,23 3,23 3,34 3,40 3,17 3,20 3,27 3,28 3,26 3,22 3,33 68,2 70,4 70,4 71,6 70,6 70,6 69,4 69,7 70,3 70,2 69,4 69,9 69,3 31,8 29,6 29,6 28,4 29,4 30,0 30,6 30, ,8 30,6 30,1 30,7 84,4 85,4 83, ,7 85,0 85,9 89,6 85,7 83,8 83,4 72,4 79,6 Of -17eili);17Ft-P-Ëit St6..calle iq 3,of'sque rage rage, monthà -Leans %. inlo.p' ,8 415, ,6 440,1 407, WâZér re- 1 taining capacity of» pquid pe- Leans, 478,2 446,& 463,4 458,8. 464,5. 431,5. The water-retaining capacity of the meat was determined by the ratio of the amount of water remaining in the meat after pressing to the amount of protein in the meat prior to pressing, i.e, it was expressed by the amount of water (%) retained by the meat (mantle muscle) of the squid. Determination of the nitrogen of volatile bases showed that its amount varied from 21 to 28 mg% in the mantle of squid stored for a year at a temperature of minus C; in undressed squid stored in the same conditions, the nitrogen of volatile bases amounted to 39 ug% by the end of the storage period (after 6 months). Lengthy storage of squid significantly altered the structural-mechanical properties of its meat. The graph below indicates how the plastic strength of ground squid muscle alters wlth the length of storage. Special attention should be paid to the effect of storage temperature on the plastic strength of ground squid.

5 In some of the onshore refrigerators, the storage temperature still does not exceed -10 o C. As we can see from the graph, the plastic strength of ground squid (muscle of mantle) quickly diminishes at high storage temperatures and remains at one level for a long time at low temperatures. (NI E P ilo 6- \\ 1 ) e)i 5-1-> \ u) r-1-1-) u) 2 cli HI d 9 W 12 Length of storage, months Change in the plastic strength of the mantle when stored at,! C (1) and at C (2) At a storage temperature of C, glycogen began to decompose only - after: 11 months, whereas at C its content dropped after 3 months of storage. The organoleptic properties of squid were determined prior to storage and during each month of storage; the appearance of the product,was noted and cooking samples were taken. When stored at a temperature of C, the meat acquired a creamy colour only after a month, though its taste and smell were still normal; two months later, its sweetish taste disappeared, and after three months it acquired a slight bitterness and an unpleasant, specific odour; its :creamy colour turned to pink. The unpleasant, specific (squid) odour wus apparently caused by the decomposition of sulfur-containing e nonprotein, extractive compounds, When stored at a temperature of C, the squid meat retained its white colour for 8 months. After 10 months, it acquired a slightly creamy colour, but its taste remained normal. The bitter taste appeared after months of storage

6 Therefore, only frozen fillets of squid stored at a temperature of not higher than C for not longer than 10 months should be used for culinary purposes. In order to determine the permissible periods of storage for frozen squid designated for use in canned products, natural canned squid was prepared each month from the frozen squid. As a result, we established that when the squid was stored at C, it was suitable for use in canned products within the first three months of storage. Bedides storage temperature, the freshness of the raw meat prior to freezing is also of great importance to the quality of the frozen squid. Large refrigerator fishing trawlers and medium fishing trawler-freezers freeze the squid they catch themselves, whereas floating bases and refrigerator ships freeze the squid received from medium fishing trawlers, which sometimes varies in freshness. Observations on the quality of frozen squid (fillets) received from large refrigerator fishing trawlers and refrigerator ships and stored thereafter in the same temperature conditions for the same length of time (2 and 2- months) showed that the squid received from larger refrigerator fishing trawlers had high organoleptic indices. The. z.. taste when cooked. meat was white and it retained its characteristic sweetish The content of volatile-based nitrogen in this meat was within the range of me, and the plastic strength of the ground meat amounted to g/cm 2. The content of volatile-based nitrogen in the squid meat frozen on the refrigerator ship amounted to me, and the plastic strength of the ground meat equalled g/cm 2. When cooked, the meat was tasteless.