Effect of Treatments on the Iced storage Shelflife of Cuttlefish (Sepia aculeata) Fillets
Effect of Treatments on the Iced storage Shelflife of Cuttlefish (Sepia aculeata) Fillets
Date
2003
Authors
Joseph, Sophia Margaret
Sherief, P.M
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Effect of dip treatments in 2% salt + 0.2% citric acid solution and in 0.01% butylated
hydroxy anisole (BHA) solution, each for 10 minutes, on the biochemical and organoleptic
quality of ice stored cuttlefish {Sepia acwteflte-Orbigny) fillets is reported. The salt + citric acid
treatment was found to improve the appearance and overall quality of the fillets. Non protein
nitrogen (NPN) and alpha amino nitrogen contents were higher in the salt+citric acid treated
sample.The salt+citric acid treated sample was organoleptically in good condition for four
days and fair upto six days of storage in ice. No discolouration was noticed in any of the
samples during the period of storage
Description
Keywords
Iced storage, cuttlefish fillets, biochemical quality, sensory characteristics, dip treatment
Citation
Fishery Techn 40(1):32-35