Turkish Journal of Veterinary & Animal Sciences
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.
DOI
-
Keywords
Squid, Quality, Chilling
First Page
511
Last Page
514
Recommended Citation
GÖKOĞLU, N, MOL, S, BAYGAR, T, ÖZDEN, Ö, & ERKAN, N (1999). Determination of The Quality Changes of Squid ( Loligo vulgaris, Lamarck)Stored at The Different Temperatures. Turkish Journal of Veterinary & Animal Sciences 23 (6): 511-514. https://doi.org/-
