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.
Squid, Quality, Chilling
GÖKOĞLU, NALAN; MOL, SÜHENDAN; BAYGAR, TAÇNUR; ÖZDEN, ÖZKAN; and ERKAN, NURAY (1999) "Determination of The Quality Changes of Squid ( Loligo vulgaris, Lamarck)Stored at The Different Temperatures," Turkish Journal of Veterinary & Animal Sciences: Vol. 23: No. 6, Article 2. Available at: https://journals.tubitak.gov.tr/veterinary/vol23/iss6/2