Comparison chemical, sensory, microbiological and textural changes of cuttlefish (Sepia Officinalis) stored under different packaging

Cuttlefish (Sepia officinalis) consumption is limited because of high costs in Turkey. It is essential that this product should be protected from the spoilage in a short time. For this purpose cuttlefishes were packaged in MAP (50%/50% CO2/N2: M1, 80%/20 CO2/N2%: M2, 65%/35% CO2/N2: M3) conditions, vacuumed (VP) and air packaged (A). During storage, period of cuttlefishes; chemical, microbiological, sensory, colour and textural changes were determined. The TVB-N values exceeded acceptability limits on day 5 for group A, but on day 9 for the groups VP, M1, M2 and M3. MAP and VP extended the shelf life of cuttlefishes 4 days when compared with A. The information about extending the shelf life of cuttlefishes for 4 days will be very helpful for fishery industry. The results of this study can be evaluated by studying in this field, for processors, fish processing industries and consumers. © 2014, National Centre for Agrarian Sciences. All rights reserved