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Abstract
Squid ink, a by-product from the squid production process, has been demonstrated to be a multifunctional marine bioactive material that can promote freshness of shiokara and peeled shrimp. However, the preservative effect it has on marine fish as well as its preservative mechanisms are still unknown. In this article, Sparus latus was used as a model to assess the preservative effects and the possible mechanism of the ink through chemical parameters, antibacterial effect, and sensory analysis. Melanin-free extract from squid ink at a concentration of 45 mg/mL and pH 8.5 was revealed to be effective in prolonging cold storage shelf life of Sparus latus, which was confirmed through comprehensive sensory analysis evaluation and measurement of chemical changes including pH, microbial count, total volatile basic nitrogen (TVB-N) value, and nucleotide analysis. It was also discovered that the extract mainly suppressed putrefying bacteria separated from Sparus latus, and the bacteriostatic range was confirmed to be wide. Squid ink significantly prolonged the cold storage period of Sparus latus, indicating that it may be developed to be a natural preservative for marine products.