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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Jeyasekaran et al. (2005) studied this question.
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