COMPARISON CHEMICAL, SENSORY, MICROBIOLOGICAL AND TEXTURAL CHANGES OF CUTTLEFISH (SEPIA OFFICINALIS) STORED UNDER DIFFERENT PACKAGING

B. Kilinc, E. Caglak, S. Cakli

Abstract: Cuttlefish (Sepia officinalis) consumption is limited because of high costs in Turkey. It is essential that this product should be protected from the spoilage in a short time. For this purpose cuttlefishes were packaged in MAP (50%/50% CO2/N2: M1, 80%/20 CO2/N2%: M2, 65%/35% CO2/N2: M3) conditions, vacuumed (VP) and air packaged (A). During storage, period of cuttlefishes; chemical, microbiological, sensory, colour and textural changes were determined. The TVB-N values exceeded acceptability limits on day 5 for group A, but on day 9 for the groups VP, M1, M2 and M3. MAP and VP extended the shelf life of cuttlefishes 4 days when compared with A. The information about extending the shelf life of cuttlefishes for 4 days will be very helpful for fishery industry. The results of this study can be evaluated by studying in this field, for processors, fish
processing industries and consumers.

Keywords: chemical; cuttlefish; microbiological; modified atmosphere packaging; quality changes

Date published: 2017-10-11