1999•DergiPark (Istanbul University)Requires access

Determination of The Quality Changes of Squid ( Loligo vulgaris, Lamarck) Stored at The Different Temperatures

Nalan Gökoğlu, Sühendan Metin, 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.

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Key concepts: Loligo, Squid, Trimethylamine, Nitrogen, Chemistry, Biology, Fishery, Biochemistry