Abstract
ABSTRACT The bacteriological, biochemical and sensory quality of cuttlefish (Sepia pharaonis) fillets chilled in ice was investigated. One lot was immediately iced (II) with flake ice at the ratio of 1:1 (wt/wt) and the other lot was left at room temperature of 32°C for 6 h and then iced and designated as delayed iced (DI). Total bacterial count in both II and DI samples ranged from 103 to 107 cfu/g. Total lactic acid bacteria varied from at 0 to 102 cfu/g. Total coliforms became zero on the 3rd d in II sample. TMA-N and TVB-N did not exceed the limit of acceptability. Hx was in between 0.054 and 4.969 mg/100 g in II sample. Delayed icing of cuttlefish fillets reduced the shelf life by 5 days.
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