Evaluation of Preservation (−23 to 4 °C) for Cuttlefish Through Functional Ice Glazing During Storage and Cold Chain Logistics

Cuttlefish is a perishable seafood with high economic value. The technologies of ice glazing and cold chain logistics for cuttlefish preservation need to be promoted due to higher demand. Vitamin C sodium salt (VC, 0.5%, w/v) and carboxymethylcellulose sodium (CMC, 0.1%, w/v) (VC-CMC) were used to constitute functional ice glazing in this study. As shown in the magnetic resonance imaging, VC-CMC inhibited moisture migration in cuttlefish and protected protein and fat from oxidative deterioration. The total volatile basic nitrogen (TVB-N) of cuttlefish was controlled at 9.30 mg/100 g, and the samples still in first-class freshness. The four cold chain logistics models were designed around temperature fluctuations (− 23 to 4 °C) in 38 days to simulate the quality deterioration of cuttlefish during transportation. As shown in the cold chain logistics (CK-C) simulation, in the control group of CK-C with the most stable cold chain logistics temperature, the TVB-N was controlled at 7.15 mg/100 g, with the production of putrescine formaldehyde and free amino acids were substantially inhibited. In summary, the results indicated that ice glazing (VC-CMC) and temperature-stable cold chain logistics can meet the freshness requirements of cuttlefish.