Chilled Storage of Pressurized Octopus (<i>Octopus vulgaris</i>) Muscle

Hurtado, J.L.; Montero, P.; Borderías, Javier

doi:10.1111/j.1365-2621.2001.tb16117.x

Cited by 49 publications

(45 citation statements)

References 39 publications

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“…Vaz Pires et al (2008) stated that the autolytic activity of endogenous enzymes rather than microbial enzymes was mainly responsible for the changes in sensory attributes. Hurtado et al (2001) however observed no change in the autolytic activity values of untreated and pressurized octopus muscle during chilled storage (3°C) and attributed that pressurization at 400 MPa had inhibited the activity of muscle proteases.…”

Section: Biochemical Qualitymentioning

confidence: 96%

“…Autolytic activity Autolytic activity of the octopus muscle was determined by the method of Hurtado et al (2001). The octopus muscle homogenate was mixed with five volumes of chilled 0.15 M NaCl and filtered through the moist gauze.…”

Section: Biochemical Analysismentioning

confidence: 99%

“…Among the cephalopods, studies are mainly focused on squid and cuttlefish; and there are only a very few reports on the iced storage of octopus (Vaz Pires and Barbosa 2004;Lougovois et al 2008). Studies have been carried out on the chilled storage of pressurized octopus (Hurtado et al 2001) and vacuum packaging as well as addition of oregano essential oil on the shelf life of octopus (Atrea et al 2009). …”

Section: Introductionmentioning

confidence: 99%

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Sensory, biochemical and bacteriological properties of octopus (Cistopus indicus) stored in ice

et al. 2015

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Octopus (Cistopus indicus) were examined for the changes in autolytic activity, ammoniacal nitrogen, nonprotein nitrogen (NPN), total volatile base nitrogen (TVBN), free fatty acid (FFA) content, aerobic plate count (APC) and sensory quality based on Quality Index Method (QIM) during ice storage. They were sensorily acceptable up to 7 days when QIM score was 10.97 out of 16.00. Autolytic activity increased from the initial value of 174 to 619 nmoles Tyr/g/h within day 3 and later decreased. There was also an increase in NPN (34.88 to 76.16 mg %), ammoniacal nitrogen (0 to 7.30 ppm) and free fatty acid content (0.35 to 1.69 % of oleic acid) during storage. TVBN values did not correlate with the spoilage, as it increased from 28 to 145 mg% within day 5, exceeding the limit of acceptability; although total QIM score was 7.47. Aerobic plate count did not show significant change suggesting that the spoilage in octopus was not microbial. The rapid spoilage in octopus was mainly due to the release of NPN compounds following autolytic activity leading to the formation of ammoniacal nitrogen, rather than microbial spoilage. Hence, ammoniacal nitrogen can be taken as an index for spoilage of ice stored octopus.

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Section: Biochemical Qualitymentioning

confidence: 96%

Section: Biochemical Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sensory, biochemical and bacteriological properties of octopus (Cistopus indicus) stored in ice

et al. 2015

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“…The difference of 1-3 days in the shelf life between the octopus species is probably due to the mean temperature of storage, the criteria of the freshness scale, or the intrinsic properties of the species (Ashie et al 1996;Dalgaard, 2000). There are major differences between O. maya and O. vulgaris, in particular Hurtado et al (2001) for O. vulgaris (10 4 CFU/g). Since bacterial concentrations are higher in shallow waters than in deeper waters, the octopus comes ashore with a high intrinsic bacterial concentration (Sieburth, 1971).…”

Section: Sensory Quality Datamentioning

confidence: 99%

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

et al. 2016

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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.

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“…In their trail, the authors found that the rejection of octopus kept in crushed ice occurs at day 8. Several attempts were carried out to increase the shelf life by an appropriate treatment (high pressure, heat combined to high pressure, gamma radiation) and to improve the textural properties inducing the softening of meat (Hurtado et al, 2001a(Hurtado et al, , 2001b(Hurtado et al, , 2001cSinanoglou et al, 2007). Recently, Mendes et al (2011) tested the active packaging based on soluble CO2 stabilisation (SGS) methodology to obtain readyto-eat products.…”

Section: Qualitymentioning

confidence: 99%

Molluscs and echinoderms aquaculture: biological aspects, current status, technical progress and future perspectives for the most promising species in Italy

Parisi

Centoducati

Gasco

et al. 2012

Italian Journal of Animal Science

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Shellfish aquaculture is a widespread activity in the Italian peninsula. However, only two bivalve species are mainly cultured along the coastline of that country: the Mediterranean mussel Mytilus galloprovincialis and the Manila clam Venerupis philippinarum (Ruditapes philippinarum). By contrast, just a few other mollusc species of commercial interest are scarcely reared at a small-scale level.After analysing the current status of Italian shellfish production, this paper reports and discusses the potential for culturing several different invertebrate species [i.e., the European flat oyster Ostrea edulis, the grooved carpet shell Venerupis decussata (Ruditapes decussatus), the razor clams Ensis minor and Solen marginatus, the cephalopod Octopus vulgaris, and the purple sea urchin Paracentrotus lividus] in this country.In addition, a detailed overview of the progress made in aquacultural techniques for these species in the Mediterranean basin is presented, highlighting the most relevant bottlenecks and the way forward to shift from the experimental to the aquaculture phase. Finally, an outlook of the main economic and environmental benefits arising from these shellfish culture practices is also given.

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Chilled Storage of Pressurized Octopus (Octopus vulgaris) Muscle

Cited by 49 publications

References 39 publications

Sensory, biochemical and bacteriological properties of octopus (Cistopus indicus) stored in ice

Sensory, biochemical and bacteriological properties of octopus (Cistopus indicus) stored in ice

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

Molluscs and echinoderms aquaculture: biological aspects, current status, technical progress and future perspectives for the most promising species in Italy

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