Authors : Ditty Chacko , R. Emilin Renitta and Jamila Patterson
Abstract: The soup power was prepared using squid Sepioteuthis lessoniana and their quality was assessed during storage in laminated packaging material. The FFA content (% Oleic acid) increased slowly during the storage period. The TMA-N and TVB-N contents were also increased with the extension of storage period. The Total Plate Count (CFU/g) of the soup powder increased during the storage period. Pathogenic bacteria such as E.coli, Vibrio sp., Salmonella sp., were absent in the samples. The soup powder was acceptable throughout the storage period of 9 months as they organoleptically scored well above the acceptability level.
Ditty Chacko , R. Emilin Renitta and Jamila Patterson , 2005. Development of Soup Powder from Squid Sepioteuthis lessoniana and Shelf-life Assessment During Storage in Laminated Packaging Material . Journal of Food Technology, 3: 449-452.