Effect of Treatments on the Iced storage Shelflife of Cuttlefish (Sepia aculeata) Fillets

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dc.contributor.authorJoseph, Sophia Margaret
dc.contributor.authorSherief, P.M
dc.date.accessioned2021-11-22T06:39:28Z
dc.date.available2021-11-22T06:39:28Z
dc.date.issued2003
dc.description.abstractEffect 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 storageen_US
dc.identifier.citationFishery Techn 40(1):32-35en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5327
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectIced storage, cuttlefish fillets, biochemical quality, sensory characteristics, dip treatmenten_US
dc.titleEffect of Treatments on the Iced storage Shelflife of Cuttlefish (Sepia aculeata) Filletsen_US
dc.typeArticleen_US
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