Determination of the Quality Changes of Whole Cuttlefish (Sepia Officinalis, L., 1758) Stored at 2 °c

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 [TMA-N], 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 degrees C "acceptable quality". Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2 degrees C.