Effect of Ascorbic Acid Dip Treatment on Frozen Storage of Squid (Loligo duzzaucelii, Orbigny)
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Authors
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P. Selvaraj
NABARD, P.B.6305, Palayam, Thiruvanandapuram
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G. Indira Jasmine
Fisheries College, Tuticorin
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P. Jeyachandran
Fisheries College, Tuticorin
Abstract
Squid (Loligo duvaucelii) was treated with 0.5% ascorbic acid solution for 10 min and both treated and control samples were frozen at -40°C and stored at -20°C The quality changts during frozen storage and shelf life were evaluated by following the physical, chemical, bacteriological and sensory characteristics. Ascorbic acid treatment was found to improve the quality and shelf life compared to control.Downloads
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Submitted
2013-02-28
Published
2025-06-09
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
Selvaraj, P., Indira Jasmine, G., & Jeyachandran, P. (2025). Effect of Ascorbic Acid Dip Treatment on Frozen Storage of Squid (Loligo duzzaucelii, Orbigny). Fishery Technology, 28(2). https://doi.org/10.56093/ft.v28i2.27712
