•  
  •  
 

Turkish Journal of Veterinary & Animal Sciences

DOI

-

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.

First Page

511

Last Page

514

Share

COinS