Authors: NALAN GÖKOĞLU, SÜHENDAN MOL, TAÇNUR BAYGAR, ÖZKAN ÖZDEN, NURAY ERKAN
Abstract: Quality changes of squid ( Loligo vulgaris) during the storage at different temperatures were determined. The squid packed on straphore plates wrapping by strech film were stored at +20 °C and +4 °C . During the storage sensory, pH, moisture, weight loss, Total Volatil Basic Nitrogen ( TVB-N ), Trimethylamine Nitrogen ( TMA-N ) analyses were done. The shelf life of squid stored at different temperatures was found to be 1 day at +20 °C and 4 days +4 °C.
Keywords: Squid, Quality, Chilling
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