Abstract
ABSTRACTChanges in several components and properties were examined to find appropriate indicators of freshness of common squid during storage at 0°C, 5°C and 10°C. Total viable counts of bacteria, pH and volatile basic nitrogen did not change significantly during 2 wk storage at 0°C. Unlike usual fish meat, K value in squid muscle changed very quickly, but Hx/AMP ratio was a better indicator. Agmatine increased before initial decomposition started but was not suitable as an early freshness indicator. Free basic amino acids, arginine and ornithine also changed rapidly. Basic amino acids such as arginine and ornithine appeared to be appropriate indicators of freshness of common squid.
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