Development of quality index method for eviscerated and noneviscerated octopus
            (Octopus insularis)

Aragão, Márcia Facundo; Garruti, Déborah dos Santos; Ogawa, Norma Barreto Perdigão; Bezerra, Viviane Costa; Silva, Elisabeth Mary Cunha da

doi:10.5935/1806-6690.20190028

Cited by 2 publications

(3 citation statements)

References 2 publications

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“…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).…”

Section: Sensory Qualitymentioning

confidence: 99%

“…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).…”

Section: Quality Of Octopusmentioning

confidence: 99%

“…As can be deduced from the previous information, sensorial, chemical, and microbiological qualities are all directly related to the shelf‐life of the octopus. In addition, the correlations between the sensory attributes and chemical indicators were also studied when shelf‐life of O. mimus was determined based on QIM (Bellido et al., 2007), and it was observed that the analysis of TVB‐N and trimethylamine (TMA‐N) showed a good correlation index with sensory indicators, although the physicochemical parameters were still within allowable limits when rejection points calculated based on QIM were reached (Aragão et al., 2019).…”

Section: Quality Of Octopusmentioning

confidence: 99%

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Assessing the quality of octopus: From sea to table

et al. 2023

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Octopuses (scientific order Octopoda under the scientific class Cephalopoda) are a group of aquatic species with economic importance as a food product in many countries around the world. Octopus products are consumed in many different geographic locations around the world, including East Asia, the Mediterranean region, the Caribbean region, and South American coastal regions. To‐date, a comprehensive scientific review of octopus with direction toward procurement, food processing, and food quality has not been published. The purpose of this review was to provide a practical overview of the nomenclature, procurement (i.e., catching), processing, quality, and shelf‐life of octopus. The objective was accomplished by strategically searching for scientific literature on the topic of octopus and octopus‐derived food products. Octopus‐derived food products have a high protein content (70%–85% on a dry matter basis), significant levels of important major and trace minerals, and significant levels of essential vitamins. In addition, octopus‐derived food products are highly sought after in some areas of the world. However, recognized standards for procurement of octopus and preparation of octopus‐derived food products vary around the world and are frankly inconsistent and under reported. The octopus industry would greatly benefit from greater levels of practical information becoming available, especially as the industry experiences growth and heightened levels of demand.

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Section: Sensory Qualitymentioning

confidence: 99%

Section: Quality Of Octopusmentioning

confidence: 99%

Section: Quality Of Octopusmentioning

confidence: 99%

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Assessing the quality of octopus: From sea to table

et al. 2023

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Quality Index Method for Freshness Assessment of Chilled Japanese Flying Squid (Todarodes pacificus)

2021

AFSJ

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Aims: To develop and apply a quality index method (QIM) scheme for evaluating the freshness and estimating the shelf life of raw whole Japanese flying squid (Todarodes pacificus) stored at low temperatures. Study design: A QIM scheme was developed through pre-observation and formation of a preliminary scheme, finalization of the protocol and training of judges. The scheme was then applied to evaluate the freshness of squid in comparison with control methods, which were quantitative descriptive analysis (QDA), Torry scoring, and total viable count (TVC) determination. Place and duration of study: Nha Trang University, Vietnam, between February and June 2012; and from November 2019 to January 2020. Methodology: A total of 399 Japanese flying squids (Todarodes pacificus) of 50-70 g stored at 0-2°C were used in the study. Seven judges engaged in the QIM establishment and application. Control methods were QDA, Torry and TVC check. Principle component analysis (PCA) was used for studying the dataset main variance. Partial least square regression (PLS-R) was carried out to evaluate the possibility to predict storage time of the developed QIM scheme. Results: The formulated QIM scheme for Japanese flying squid stored at low temperatures composed of 8 parameters, which are odour, eyes, skin pigment, skin elasticity, body shape, body texture, ink sac integrity, and head-body connection, forming a quality index (QI) range of 0-15. The PLS-R showed that the developed QIM protocol could give a shelf life estimation accuracy of ± 1.0 day if 7 squids from each batch were evaluated. The PCA showed that QDA parameters clustered into good and bad attribute groups, which characterised flesh and old/spoilt squid, respectively. QDA, Torry and TVC results revealed a maximal squid shelf life of 12 days at 0-2 °C. Conclusion: The QIM scheme for chilled Japanese flying squid (Todarodes pacificus) could be used to estimate the remaining shelf life of the product with the precision of ± 1.0 day, using at least 7 squids of the same storage time for assessment. Squid exhibited a shelf life of 12 days at 0-2 °C.

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Development of quality index method for eviscerated and noneviscerated octopus (Octopus insularis)

Cited by 2 publications

References 2 publications

Assessing the quality of octopus: From sea to table

Assessing the quality of octopus: From sea to table

Quality Index Method for Freshness Assessment of Chilled Japanese Flying Squid (Todarodes pacificus)

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