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Caractéristiques de qualité des calmars blancs d'Inde (Logilo duvauceli Orbigny) lyophilisés.

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

Auteurs : RAJAGOPALSAMY C. B. T., JASMINE G. I., SUGUMAR G., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Quality characteristics of freeze-dried Indian white squid (Logilo duvauceli Orbigny).
  • Identifiant de la fiche : 2003-2906
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 39 - n. 4
  • Date d'édition : 07/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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