Sykes, António V.Oliveira, Ana R.Domingues, Pedro M.Cardoso, Carlos M.Andrade, José PedroNunes, Maria L.2018-11-142018-11-1420090023-6438http://hdl.handle.net/10400.1/10944Cephalopod landings and consumption have been increasing worldwide during the past decades. The main reason for this increasing demand is that cephalopods are a good protein and lipid source (Kreuzer, 1984; Sinanoglou & Miniadis-Meimaroglou, 1998, 2000; Zlatanos, Laskaridis, Feist, & Sagredos, 2006), thus a highly nutritious food that represents an alternative to over exploited fish resources. Nutritional value of most Japanese squid and cuttlefish are described (Okuzumi & Fujii, 2000). Nevertheless, for the European cuttlefish (Sepia officinalis) as for most cephalopods of the Mediterranean and North Atlantic markets it is not yet well studied (Karakoltsidis, Zotos, & Constantinides, 1995; Ruı´z-Capillas, Moral, Morales, & Montero, 2002a).engCuttlefishIce storageFreshnessNitrogenous compoundsNutritional valueQuality Index Method (QIM)journal article10.1016/j.lwt.2008.05.010