Bulgarian Journal of Agricultural Science
Array ( [session_started] => 1561609970 [LANGUAGE] => EN [LEPTON_SESSION] => 1 )
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COMPARISON CHEMICAL, SENSORY, MICROBIOLOGICAL AND TEXTURAL CHANGES OF CUTTLEFISH (SEPIA OFFICINALIS) STORED UNDER DIFFERENT PACKAGING
E. Caglak, S. Cakli, B. Kilinc
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
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