[Evaluation of quality of Pacific Ocean squid by biotesting]

The influence of refrigerator storage on the quality of high-protein raw sea material and its products was studied by using squids as an example. The size of microorganisms in 1 g, the content of nitrogen of volatile bases, that of non-protein nitrogen, and the amount of free amino acids were estimated after cooling and freezing and during storage of frozen squids. In parallel, the relative food value of the cooled and frozen squids and their products were determined by biotesting by means of Tetrachymena pyriformis. Refrigerator storage of squids leads to its muscular tissue degradation whose depth determines the loss of their food value. The results of biotesting of squid meat with the infusoria Tetrachymena pyriformis completely correlate with the data of chemical analysis while assessing the quality.