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The quality of squid deteriorates very rapidly after catch. To maintain the quality of squid for a longer period, we carried out super-chilling storage. Live swordtip squids Loligo edulis were killed and stored at , (super-chilling) and / (refrigeration). At selected time intervals, their external color, texture, and K-values were evaluated. Additionally, the levels of free amino acid, water-soluble and water-insoluble proteins, and viable cell counts were determined. In the samples stored using the superchilling method, whitening of the exterior, elevation of K-values, and the increase of viable cell counts were suppressed. Regarding the meat structure, free amino acids, texture, and content of water-soluble and water-insoluble proteins, no di#erences were observed between the two di#erent storage temperatures. These results suggest that super-chilling storage can prolong the period for which squid can be preserved and maintains a higher quality than refrigeration.

Effect of Super-chilling Storage on Maintenance of Quality and Freshness of Swordtip Squid Loligo Edulis