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Journals / Su Ürünleri Dergisi / 2018 / Cilt: 35 - Sayı: 2

Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

Bütün olarak +2°C’de depolanan mürekkep balığının (Sepia officinalis, L., 1758) kalite değişimlerinin tespit edilmesi

Hande DOĞRUYOL
Zafer CEYLAN
Gülgün F. ÜNAL ŞENGÖR
Pages
115–119
Publication Date
2022-10-18
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results indicate that the shelf life of cuttlefish stored was found as 6 days at 2°C “acceptable quality”.Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2°C.

📌 3 Key Takeaways

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Objective & Hypothesis:The objective of this study was to determine sensorial, microbiological and physicochemical quality of whole cuttlefish (Sepia officinalis) during the stored without ice in refrigerator temperature.
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Key Findings & Data:Sensory (quality index method [QIM]), physicochemical (pH, moisture, color measurement, trimethylamine nitrogen [TMAN], total volatile bases nitrogen [TVB-N] values and ammonia value [NH3]) and microbiological analysis [total psychrotrophic bacteria and mesophilic aerobic bacteria] were determined during storage period.
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Conclusion & Impact:The results indicate that the shelf life of cuttlefish stored was found as 6 days at 2°C “acceptable quality”.Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2°C.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The objective of this study was to determine sensorial, microbiological and physicochemical quality of whole cuttlefish (Sepia officinalis) during the stored without ice in refrigerator temperature. Sensory (quality index method [QIM]), physicochemical (pH, moisture, color measurement, trimethylamine nitrogen [TMAN], total volatile bases nitrogen [TVB-N] values and ammonia value [NH3]) and microbiological analysis [total psychrotrophic bacteria and mesophilic aerobic bacteria] were determined during storage period. The results indicate that the shelf life of cuttlefish stored was found as 6 days at 2°C “acceptable quality”.Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2°C.

Özet

Bu çalışmanın amacı buzsuz olarak buzdolabı koşullarında depolanan mürekkep balığının duyusal, mikrobiyal ve fiziko kimyasal kalitesinin ortaya konulmasıdır. Duyusal (kalite indeks metodu [QIM], fiziko-kimyasal (pH, nem, renk ölçümü, trimetilamin azot [TMA-N], toplamuçucu bazik azot [TVB-N], amonyak değerleri) ile mikrobiyal analiz [toplam psikrofilik bakteri ve mesofilik aerobik bakteri] sonuçları depolama periyodu boyunca değerlendirilmiştir. +2 derecede depolanan mürekkep balığının raf ömrü 6 gün süresince kabul edilir kalitede olduğu tespit edilirken, 9. günde duyusal, fiziko-kimyasal bozulmalar ve kayıplar açısından kesin bozuk olduğu tanımlanmıştır.

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Cite This Article

DOĞRUYOL, H., CEYLAN, Z., ŞENGÖR, G. F. Ü. (2022). Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. Su Ürünleri Dergisi, Cilt: 35 - Sayı: 2, 115–119. https://ajindex.com/articles/593590

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References (2)

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