Effect of Ascorbic Acid Dip Treatment on Frozen Storage of Squid (Loligo duzzaucelii, Orbigny)

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dc.contributor.authorSelvaraj, P
dc.contributor.authorJasmine, G.Indira
dc.contributor.author]eyachandran, P
dc.date.accessioned2022-01-04T08:23:53Z
dc.date.available2022-01-04T08:23:53Z
dc.date.issued1991
dc.description.abstractSquid (Loligo duvaucelii) was treated with 0.5% ascorbic acid solution for 10 min and both treated and control samples were frozen at -40°C and stored at -20°C The quality changts during frozen storage and shelf life were evaluated by following the physical, chemical, bacteriological and sensory characteristics. Ascorbic acid treatment was found to improve the quality and shelf life compared to control.en_US
dc.identifier.citationFishery Tech 28(2):117-121en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5623
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectAscorbic Acid Dip Treatment,Frozen Storage, Squid (Loligo duzzaucelii, Orbigny)en_US
dc.titleEffect of Ascorbic Acid Dip Treatment on Frozen Storage of Squid (Loligo duzzaucelii, Orbigny)en_US
dc.typeArticleen_US
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