Sensory, colour and psychrotrophic bacterial analyses of squids (Loligo plei) during storage in ice

LWT - Food Science and Technology

Volumn 35, Issue 1, 2002, Pages 21-29

  Lapa Guimaraes J ^a   Azevedo da Silva, M Aparecida ^a   Eduardo de Felicio P ^a   Guzmán, E Contreras ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Colour; Microbial counts; Sensory analysis; Shelf life; Squid

Indexed keywords

BACTERIA (MICROORGANISMS); CEPHALOPODA; LOLIGO; LOLIGO PLEI;

EID: 0036084373     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0783     Document Type: Article

References (20)

1. Caractteristiche chimiche e microbiologiche di molluschi cefalopodi nel corso della conservazione
2. Psychrotrophic microorganisms
3. Explotación mundial de cefalópodos
4. Colour measurement of the squid Illex illecebrosus and its relationship to quality and chromatophore ultrastructure
5. Developments in South American squid fisheries
6. Recommended procedures and guidelines for quality evaluation of atlantic short-fin squid (Illex illecebrosus)
7. Studies on processing technology for atlantic short-fin squid (Illex illecebrosus)
8. Quality of commercially frozen cephalopod products from India
9. Descriptive analysis of perceptions
10. Characterization of common squid using several freshness indicators
11. Investigaciones sobre la calidad microbiológica de los cefalópodos: Resultados em presentaciones comerciales de cefalópodos congelados, com envolventes flexibles protectores, y comercializados en régimen de supermercado
12. Class Cephalopoda
13. The composition and properties of squid meat
14. Preprocess holding of squid (Illex illecebrosus) and quality of canned mantles
15. Sensory evaluation by quantitative descriptive analysis
16. Agmatine as a potential index for freshness of common squid (Todarodes pacificus)
17. Postmortem changes of ATP and its related compounds and freshness indices in spear squid Doryteuthis bleekeri muscles