STUDIES ON IMPROVEMENT IN SENSORY QUALITY AND ACCEPTABILITY OF FROZEN CUTTLEFISH UPON TREATMENT WITH IMPORTED CHEMICALSM. Muruganantham, Vikas Kumar and D. Sukumar
Cephalopods (including cuttlefish) are rapidly perishable like fishes and crustaceans and require some treatment to maintain the quality for export. However the information on the effectiveness of chemicals being used in the industry is limited. Keeping this in mind, an attempt was made to study the improvement in sensory quality of frozen cuttlefish (Sepia pharaonis) upon treatment with the imported food grade chemicals (Hydratech-4A and Whitech-3). The sensory quality of cuttlefish was evaluated for flavour, odour, appearance, texture and overall acceptability. Samples were tested after pre-processing, treatments and freezing and during frozen storage at monthly intervals for 7 months. Sensory scores revealed a better quality of treated samples than control. Scores favoured the application of freshwater than saltwater in maintaining the sensory quality.
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