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This study comprehensively evaluated the effects of gelatin (Gel), essential oil (Ess), and Gel + Ess coating on the quality, flavor, and microorganisms of squid muscle during refrigerated storage (4 \u00b0C). The results showed that squid muscle treated with Gel + Ess exhibited higher water-holding capacity and sensory evaluation, but lower pH value, chromaticity, and texture parameters than those treated with sterile water (control) during cold storage. The total volatile basic nitrogen (TVB-N) result demonstrated that the shelf life of squid muscle treated with Gel + Ess coating was extended to 12 days at 4 \u00b0C, longer than the control group. The Gel + Ess group had the best inhibitory effect on aldehydes and ketones in refrigerated squid muscle, and it could effectively maintain the flavor quality. In addition, the Gel + Ess coating showed an additive inhibition on the growth of Cockerella and Shiwanella compared to the individual compounds. The Gel + Ess coating is a novel strategy for improving the quality, flavor, and micromolecular metabolites of squid muscle during cold storage.<\/jats:p>","DOI":"10.3390\/foods14071160","type":"journal-article","created":{"date-parts":[[2025,3,27]],"date-time":"2025-03-27T12:41:02Z","timestamp":1743079262000},"page":"1160","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Gelatin\u2013Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (Illex argentinus) Muscle During Cold Storage"],"prefix":"10.3390","volume":"14","author":[{"given":"Huijuan","family":"Zhou","sequence":"first","affiliation":[{"name":"National R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinlin","family":"Li","sequence":"additional","affiliation":[{"name":"National R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China"},{"name":"School of Health, Jiangxi Normal University, Nanchang 330022, China"},{"name":"State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengwei","family":"Yu","sequence":"additional","affiliation":[{"name":"School of Health, Jiangxi Normal University, Nanchang 330022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingming","family":"Hu","sequence":"additional","affiliation":[{"name":"National R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bizhen","family":"Zhong","sequence":"additional","affiliation":[{"name":"National R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zongcai","family":"Tu","sequence":"additional","affiliation":[{"name":"National R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China"},{"name":"School of Health, Jiangxi Normal University, Nanchang 330022, China"},{"name":"State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China"},{"name":"Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4436-6296","authenticated-orcid":false,"given":"Bin","family":"Peng","sequence":"additional","affiliation":[{"name":"National R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Yu, W., Feng, X.L., Wen, J., Wu, X.C., Fang, X.N., Cui, J., Feng, Z.P., Sheng, Y.L., Zhao, Z.F., and Liu, B.L. 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