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

Authors : Nalan GÖKOĞLU, Sühendan METİN, Taçnur BAYGAR, Özkan ÖZDEN, Nuray ERKAN

Pages : 511-514

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Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :Quality changes of squid insert ignore into journalissuearticles values( 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 insert ignore into journalissuearticles values( TVB-N );, Trimethylamine Nitrogen insert ignore into journalissuearticles values( 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