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Quality characteristics of freeze-dried Indian white squid (Logilo duvauceli Orbigny).

Author(s) : RAJAGOPALSAMY C. B. T., JASMINE G. I., SUGUMAR G., et al.

Type of article: Article

Summary

The Indian white squid Logilo duvauceli Orbigny was cleaned and dressed. The mantles were freeze dried, packed in polythene bags and stored in airtight containers. The biochemical and microbial parameters and sensory characteristics of fresh, freeze-dried squid mantle were estimated. The trimethylamine, total volatile base, peroxide value and free fatty acid values were below detectable levels in fresh and freeze-dried squid samples. The composition of fresh and freeze-dried squid mantle was not altered due to freeze-drying. The different protein fractions in both fresh and freeze-dried samples were also assessed.

Details

Original title: Quality characteristics of freeze-dried Indian white squid (Logilo duvauceli Orbigny).
Record ID : 2003-2906
Languages: English
Source: Int. J. Food Sci. Technol. - vol. 39 - n. 4
Publication date: 2002/07
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Squid (seafood); Freeze-drying; Quality; Seafood; Parameter