Determination of the quality changes of squid (Loligo vulgaris, Lamarck) stored at the different temperatures

Abstract

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 degrees C and +4 degrees 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 degrees C and 4 days +4 degrees C.