The objective of this study was to determine sensorial, microbiological and physicochemical quality of whole cuttlefish (Sepia officinalis) during the stored without ice in refrigerator temperature. Sensory (quality index method [QIM]), physicochemical (pH, moisture, color measurement, trimethylamine nitrogen [TMAN], total volatile bases nitrogen [TVB-N] values and ammonia value [NH3]) and microbiological analysis [total psychrotrophic bacteria and mesophilic aerobic bacteria] were determined during storage period. The results indicate that the shelf life of cuttlefish stored was found as 6 days at 2°C “acceptable quality”.Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2°C.
Bu çalışmanın amacı buzsuz olarak buzdolabı koşullarında depolanan mürekkep balığının duyusal, mikrobiyal ve fiziko kimyasal kalitesinin ortaya konulmasıdır. Duyusal (kalite indeks metodu [QIM], fiziko-kimyasal (pH, nem, renk ölçümü, trimetilamin azot [TMA-N], toplamuçucu bazik azot [TVB-N], amonyak değerleri) ile mikrobiyal analiz [toplam psikrofilik bakteri ve mesofilik aerobik bakteri] sonuçları depolama periyodu boyunca değerlendirilmiştir. +2 derecede depolanan mürekkep balığının raf ömrü 6 gün süresince kabul edilir kalitede olduğu tespit edilirken, 9. günde duyusal, fiziko-kimyasal bozulmalar ve kayıplar açısından kesin bozuk olduğu tanımlanmıştır.
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