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An experiment was conducted for extension of shelf-life of cooked squid (Todarodes pacificus) using modified atmosphere packaging. The products were packed in a Ny/PE/LLDPE (0.015/0.045/0.040 mm) laminated film with air, vacuum, CO2 gas, and N2 gas, respectively, and then stored at 5℃ and 20℃. Keeping qualities of the products were investigated by measuring moisture content, H, volatile basic nitrogen (VBN), viable cell count, thiobarbituric acid (TBA) value, peroxide value (POV) and color value. Good qualities of the products stored at 5℃ were maintained at least 9 days, 11 days, more than 35 days and 24 days in air, vacuum, CO2 gas and N2 gas packaging products, respectively. In cases of 20℃ storage, however, the shelf-lives of all the products were only one day. The shelf-life extension of the products were observed in CO2 ga>N2 gas>vacuum>air packaging in order.
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