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Updated: Aug 11, 2026

A Fish-feeding Laboratory Bioassay to Assess the Antipredatory Activity of Secondary Metabolites from the Tissues of Marine Organisms
Published on: January 11, 2015
Effects of storage time and thermal treatment on the nutritive value of squid (Illex argentinus)
1Academy of Agriculture, Institute of Marine Food Technology, Szczecin, Polen.
Abstract:
The storage (-28 degrees C) of squids prior to thermal treatment (steaming at 100 degrees C and autoclaving at 115 degrees C) was found to exert no significant influence on the available lysine and tryptophan contents of the flesh stored for no longer than 9-10 months. During a longer period of storage the contents of the studied amino acids decreased by 22.2% on an average. The -SH groups content and weight losses after thermal treatment were increasing with the time of frozen storage. The colour of squid flesh, as measured with a and b indicators (LAB system), changed most in the autoclaved samples, the colour changing towards yellow-red.
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