Effects of temperature, salt and ascorbic acid on the structure and yellow discoloration of cuttlefish fillet during cool storage

An observation and treatment method of texture and color modification of prefreezing cuttlefish fillet are performed based on the control of storage temperature, NaCl, ascorbic acid concentration to prevent and reduce fillet’s discoloration on cuttlefish fillet. In this research, the physical result effecting on cuttlefish fillet discoloration is storage temperature.