Improved smoking process of squid (Sepioteuthis lessoniana)

Abstract

The process of smoking squid (Sepioteuthis lessoniana) locally known as “Bakag” was enhanced. Chilling and marinating of squid mantle before smoking was introduced to improve taste and texture. The acceptable product was determined through sensory evaluation using a 5 -point hedonic scale rating. Chemical and microbial properties were determined using the standard method of analysis. Smoked squid which was chilled before smoking and those flavoured with Sprite soda was the most acceptable. The microbiological test revealed levels within acceptable limits.