Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Cătălina Nicoleta BOIŢEANU, Nicoleta CIOCÎRLIE, Florin NEACSU, Magda GONCIAROV
Cephalopoda classes are highly valued for their culinary appeal and nutritional value. However, their perishability necessitates careful handling and optimal storage conditions to maintain their quality. This study aimed to investigate the influence of storage temperature on the quality attributes and sensory properties of five commonly consumed cephalopod types: whole squid, whole squid tubes, octopus, Loligo spp. (squid tubes), and Sepia spp. (cuttlefish tubes) classified in five different species (Loligo vulgaris (European squid), Loligo gahi (Japanese squid), Octopus vulgaris (Octopus), Sepia officinalis (Cuttlefish) and Illex argentinus (Argentine shortfin squid)). Lower temperatures (-23°C) significantly prolonged shelf life, delaying spoilage onset and preserving taste. The product named calamar had the fastest spoilage rate, followed by whole squid and tube squid, while Octopus had the slowest spoilage rate. Appropriate storage practices are vital for ensuring the freshness and palatability of frozen cephalopods.
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