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

2915

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

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.
Anahtar Kelimeler:

Squid, Quality, Chilling

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

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.
Keywords:

Squid, Quality, Chilling,

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Turkish Journal of Veterinary and Animal Sciences-Cover
  • ISSN: 1300-0128
  • Yayın Aralığı: Yılda 6 Sayı
  • Yayıncı: TÜBİTAK
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