Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

Gülgün F. Ünal Şengör; Zafer Ceylan; Hande Doğruyol

doi:10.12714/egejfas.2018.35.2.02

TR EN

Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

Abstract

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.

Keywords

References

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Gülgün F. Ünal Şengör ^*
ISTANBUL UNIVERSITY, FACULTY OF AQUATIC SCIENCES
0000-0001-7638-7350
Türkiye

Zafer Ceylan
Van Yüzüncü Yıl University, Faculty of Fisheries
Türkiye

Hande Doğruyol
ISTANBUL UNIVERSITY, FACULTY OF AQUATIC SCIENCES
Türkiye

Publication Date

June 15, 2018

Submission Date

January 24, 2018

Acceptance Date

March 6, 2018

Published in Issue

Year 2018 Volume: 35 Number: 2

DOI

https://doi.org/10.12714/egejfas.2018.35.2.02

IZ

https://izlik.org/JA27ML99WE

Cite

RIS / Bibtex

APA

Şengör, G. F. Ü., Ceylan, Z., & Doğruyol, H. (2018). Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. Ege Journal of Fisheries and Aquatic Sciences, 35(2), 115-119. https://doi.org/10.12714/egejfas.2018.35.2.02

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Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

Bütün olarak +2°C’de depolanan mürekkep balığının (Sepia officinalis, L., 1758) kalite değişimlerinin tespit edilmesi

Öz

Anahtar Kelimeler

Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

A practiced nanobiotechnology approach with the scope of nutrition, food safety, dietetics, gastronomy, and sustainability for humans by fish meat and fish products preservation

Gutting process in horse mackerel: Relationship between quality, food safety, public health

A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil