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Eight days of chilled storage were used to evaluate the differences and similarities in the physicochemical and volatile flavor properties of neon flying squid (O, jumbo squid (DG), and Argentine squid (IA) mantles. The chilling of the three squid species, as assessed by physicochemical analysis, elicited a rapid elevation in pH, total volatile basic nitrogen (TVBN), and carbonyl and malondialdehyde (MDA) content. Furthe
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