Sengor, Gulgun F. UnalCeylan, ZaferDogruyol, Hande2025-05-102025-05-1020181300-15902148-314010.12714/egejfas.2018.35.2.02https://doi.org/10.12714/egejfas.2018.35.2.02https://hdl.handle.net/20.500.14720/7568The 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.eninfo:eu-repo/semantics/openAccessCuttlefishPhysico-Chemical Quality IndicesMicrobiological QualityColorSensoryArticle352N/AN/A115119WOS:000446445000002