Sensory , microbiological , physical and chemical properties of cuttlefish ( Sepia officinalis ) and broadtail shortfin squid ( Illex coindetii ) stored in ice

@inproceedings{VazPiresSensoryM,
  title={Sensory , microbiological , physical and chemical properties of cuttlefish ( Sepia officinalis ) and broadtail shortfin squid ( Illex coindetii ) stored in ice},
  author={Paulo Vaz-Pires and Pedro Seixas and Micaela Mota and Judite Lapa-Guimar and Jana Pickova and A C Lindo and T. Silva}
}
The objective of this study was to characterize whole raw cuttlefish (Sepia officinalis) and shortfin squid (Illex coindetii) during storage in ice through sensory, microbiological, chemical and physical analyses. The recently developed Quality Index Method (QIM) tables for these species were used for sensory analysis. Shelf-life of whole cuttlefish and shortfin squid were estimated as around 10 and 9 days, respectively, according to QIM, which is shorter than for most species, especially fish… CONTINUE READING

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