TY  - JOUR
TI  - Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC
AB  - 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.
AU  - DOĞRUYOL BAYAR, HANDE
AU  - ÜNAL ŞENGÖR, Gülgün F.
AU  - CEYLAN, Zafer
DO  - 10.12714/egejfas.2018.35.2.02
PY  - 2018
JO  - Su Ürünleri Dergisi
VL  - 35
IS  - 2
SN  - 1300-1590
SP  - 115
EP  - 119
DB  - TRDizin
UR  - http://search/yayin/detay/287086
ER  -