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Shelf life of brine refrigerated whole squid ( Illex illecebrosus ) was about 3 days at 7.2 C and 5 days at 0.6 C. No difference in keeping quality was detected when using 3 or 12% brine. Salt-requiring, heat-sensitive bacteria predominated in the spoilage flora. Sensory evaluation of whole squid and canned mantles showed significant correlations with trimethylamine-nitrogen and tyrosine content of the raw material. Precanning blanching caused 37% shrinkage and 15% loss of dry matter in fresh squid, which increased with preprocess storage conditions to a maximum of 56% shrinkage and 42% loss of dry material.
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