Chemical and microbial characteristics of cephalopods during storage in ice

Sensorial changes - by means of 2406/96/CE fish freshness grading standard application - as well as chemical and bacterial properties of some lots of common cuttlefish, musky octopus, broadtail squid coming from Ligurian Sea were evaluated during storage in ice. pH value, nitrogen fractions (TVBN, t otal nitrogen, protein nitrogen and aminoacidic nitrogen) and total viable count of bacteria and spoiling bacteria (organisms able to produce H2S from cysteine and sodium thiosulphate) were assessed. The alpha-aminoacidic nit rogen/TN and H2S-producing bacteria/total viable count appeared to be appro priate indicators to determine the early stages of deterioration in the fre shness quality of cephalopods.