Comparison Chemical, Sensory, Microbiological and Textural Changes of Cuttlefish (Sepia Officinalis)Stored under Different Packaging

1 Recep Tayyip Erdogan University, Faculty of Fisheries, Department of Processing Technology, 53100 Rize, Turkey
2 Ege University, Faculty of Fisheries, Department of Processing Technology, 35100 Bornova - Izmir, Turkey


CAGLAK, E., S. CAKLI and B. KILINC, 2014. Comparison chemical, sensory, microbiological and textural changes of cuttlefish (Sepia officinalis) stored under different packaging. Bulg. J. Agric. Sci., 20: 1046-1053


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.

Key words: microbiological, chemical, modified atmosphere packaging, cuttlefish, quality changes

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