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Quality Characteristics of Cuttlefish (Sepia officinalis) Treated with Different Additives During Iced Storage

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Title Quality Characteristics of Cuttlefish (Sepia officinalis) Treated with Different Additives During Iced Storage
Not Available
 
Creator Jeyakumri, A.
Murthy, L. N.
Laly, S. J.
 
Subject Cuttlefish
additives
iced storage
quality
shelf life
 
Description Not Available
Cuttlefish is considered as one of the most
important seafood items, which is rich in essential
nutrients. Different additives and salt are widely
used during chilling to improve the texture and
quality of cuttlefish. In the present study, cuttlefish
(Sepia officinalis) was treated with a commercially
used additive (CA), and its quality was compared
with trisodium phosphate (TSP) (2.5 % & 5 %)
treated samples. Fresh cuttlefish before treatment
had 83.02 % moisture, 13.89 % protein, 1.2 % fat and
2.3 % ash. TVB-N value showed an increasing trend
in all the samples during storage with the highest
increase in control (1.4-9.2 mg 100 g-1). The L* values
showed a decreasing trend in control and TSPtreated
samples. The a* values of control and CA
samples didn’t follow any trend during iced storage.
Moreover, a* value showed a decreasing trend in the
TSP sample up to the 7th day and thereafter didn’t
follow any trend. The b* value was found to increase
in TSP-treated samples. However, the CA and
control samples did not follow any trend for b*
values during iced storage. Texture analysis revealed
that the hardness value showed a decreasing
trend in cuttlefish during iced storage. The aerobic
plate count (APC) in the 5 % TSP sample reached
6.98 log cfu g-1 on the 14th day. However, the APC
of the control crossed acceptability limit and
reached a value of 7.2 log cfu g-1 on the 12th day.
A similar trend was also observed for the psychrophilic
count during storage. Moreover, a significant
reduction in H2S forming bacteria was observed in
TSP treated sample. Based on the aerobic plate count
and psychrophilic count, the cuttlefish treated with
CA and TSP 2.5 % had a shelf life of up to 14 days.
Control samples had a shelf life of only 12 days and TSP 5 % treatment extended the shelf life of
cuttlefish to more than 14 days. The present study
revealed that 5 % TSP supresses microbial activity
and extends the shelf life of cuttlefish under ice
storage.
Not Available
 
Date 2023-10-25T15:26:21Z
2023-10-25T15:26:21Z
2023-04
 
Type Research Paper
 
Identifier Jeyakumri, A., Murthy, L. N. and Laly, S. J. (2023) Quality characteristics of cuttlefish (sepia officinalis) treated with different additives during iced storage. Fish. Techol. 60(2): 92-98.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/80815
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists, India (SOFTI)