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Effect of Different Methods of Icing on the Quality of Squid and Cuttlefish During Storage

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Title Effect of Different Methods of Icing on the Quality of Squid and Cuttlefish During Storage
Not Available
 
Creator Prafulla, V.
Liju Francis
Lakshmanan, P. T.
 
Subject Squid
Cuttlefish
Water extractable nitrogen
Non-protein nitrogen
K-value
Volatile base nitrogen
Trimethyl amine nitrogen
Nucleotide
Sensory properties
 
Description Not Available
Quality changes in squid (Loligo duvauceli) and cuttlefish (Sepia pharaonis), stored under various conditions, viz; (i) direct icing (ii) indirect icing, and (iii) in a mixture of ice and salt at 3% level were evaluated by chemical and sensory methods. The rate of nucleotide degradation was slow for samples kept in the mixture of ice and salt. K-values of samples kept out of direct contact with ice increased at a faster rate than the other two. However, K-values and nucleotide related products showed significant correlation with sensory scores, under these conditions. Total volatile base nitrogen and trimethyl amine nitrogen exhibited a steady and faster rise for indirectly iced samples. There was a significant loss of soluble nitrogenous components and salt in directly iced samples while there was very little loss (
Not Available
 
Date 2024-06-09T23:47:12Z
2024-06-09T23:47:12Z
2000-07
 
Type Research Paper
 
Identifier Prafulla, V., Liju Francis and Lakshmanan, P. T. (2000) Effect of different methods of icing on the quality of squid and cuttle fish during storage. Fish. Technol. 37(2):81-88.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/83474
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists, India (SOFTI)