Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods

• Author(s): Sykes, António V. ; Oliveira, Ana R. ; Domingues, Pedro M. ; Cardoso, Carlos M. ; Andrade, José Pedro ; Nunes, Maria L.
• Date: 2009
• Persistent ID: http://hdl.handle.net/10400.1/10944
• Origin: Sapientia - Universidade do Algarve
• Subject(s): Cuttlefish; Ice storage; Freshness; Nitrogenous compounds; Nutritional value; Quality Index Method (QIM)
• Document Type: Journal article
• Language: English
• Contributor(s): Sapientia

Description

Cephalopod landings and consumption have been increasing worldwide during the past decades. The main reason for this increasing demand is that cephalopods are a good protein and lipid source (Kreuzer, 1984; Sinanoglou & Miniadis-Meimaroglou, 1998, 2000; Zlatanos, Laskaridis, Feist, & Sagredos, 2006), thus a highly nutritious food that represents an alternative to over exploited fish resources. Nutritional value of most Japanese squid and cuttlefish are described (Okuzumi & Fujii, 2000). Nevertheless, for the European cuttlefish (Sepia officinalis) as for most cephalopods of the Mediterranean and North Atlantic markets it is not yet well studied (Karakoltsidis, Zotos, & Constantinides, 1995; Ruı´z-Capillas, Moral, Morales, & Montero, 2002a).