Abstract
Squid livers prepared by 10% salt as the whole were matured during preservation for 10 days at 20°C in the dark. The changes in the water activity, contents of moisture and total lipids of the sample were measured each day during preservation. The water activity was maintained at 0.73 throughout the period, and the moisture and the total lipid contents after storage were approx. 33% and 43%, respectively. Free fatty acid fractions increased gradually accompanied by changes in the ratios of poly unsaturated fatty acids during preservation. The amount of hydroperoxide increased as well as changes in free fatty acid fractions within a week, but the extent of lipid peroxidation was slight after storage. The stability of the lipid peroxidation in squid liver was maintained during preservation even at a relatively low level of salting.
