Quality indicators and shelf life of red octopus (Octopus maya) in chilling storage

Abstract

There are no precedents concerning the quality of Octopus maya during chilled storage. This study evaluated the shelf life of the red octopus in chilling storage (4 o C) and the correlation of the sensory quality index with microbiological counting and the biochemical indicators (hypoxanthine, histamine and volatile amines). A total of 112 whole raw octopuses (average weight of 896 g) were randomly selected from seven batches and exposed to 4°C for 18, 24, 48, 72, 84, 96, and 100 h. The histamine concentration (91.7%), followed by the counts of psychrotrophic bacteria (5.5%) and hypoxanthine (2.2%), were the predictors from the redundancy analysis that better explained the changes taking place during the chilling hours. After 72 h of chilling, the microbial count was determined to be log 4.7 CFU/g, and the octopus samples were classified as B quality (minor sensory quality defects) based on the sensory quality scale. Although the samples were not classified as unacceptable at 100 h of refrigeration by the sensory index, the level of histamine reached the defect action level (5 mg/100 g) as ruled by the International Food Safety Authorities. The shelf life of the red octopus in chilling storage was predicted to be 119 h.

The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana

“…In another study with anchovy pate stored at 4 °C for 8 days and in which they used thyme as a spice, Kaba et al (2012) stated that while the TMA-N value obtained was 2.25 mg/100 g in the fresh product, it reached 5.86 mg/100g at the end of the storage and showed an increase, as it did in our study, but did not exceed the consumable limit value. Gullian-Klanian et al (2016) reported that the TMA-N value of red octopus increased from the initial value of 3.03 to 3.48 mg/100 g with storage time. Varlık et al (2000) determined that the TMA-N value of the marinated meatballs obtained from anchovy was 1.85 mg/100 g at the beginning of the storage and this value increased to 2.85 mg/100g at the end of the storage for 150 days.…”

Molecular Characterization of Histamine-Producing Psychrotrophic Bacteria Isolated from Red Octopus (Octopus maya) in Refrigerated Storage

“…To the best of our knowledge, this is the first report to demonstrate the occurrence of HFB in octopus; this emphasizes the importance of improving good management practices and storage. Although some of the enteric bacteria are naturally present in octopus’s tissues, most seem to arise from handling during harvesting and storage [ 24 ].…”

“…The microorganisms used in the present study were isolated earlier from the red octopus [ 24 ]. Of a total of 80 microorganisms isolated from the edible octopus’ tissues, three bacterial genera coded as NR6A, NR6B, and NR73 were found to be histamine producers.…”

Assessing the quality of octopus: From sea to table

“…Based on this method, other authors developed QIM for different Octopus species and studied their rejection points. The rejection of iced Octopus mimus occurred between days 10 and 12 (Bellido et al, 2007), the rejection of chilled O. maya occurred after 5 days of storage (Gullian-Klanian et al, 2016), the rejection of C.…”

“…Based on this method, other authors developed QIM for different Octopus species and studied their rejection points. The rejection of iced Octopus mimus occurred between days 10 and 12 (Bellido et al., 2007), the rejection of chilled O. maya occurred after 5 days of storage (Gullian‐Klanian et al., 2016), the rejection of C. indicus that was wrapped with polythene bags and iced occurred after 7 days of storage (Shalini et al., 2015), and the rejection of O. insularis stored at 2°C occurred after 15 days of storage for non‐eviscerated samples and after 20 days of storage for eviscerated samples (Aragão et al., 2019).…”