Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product

Abstract

In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize the steam and smoke processes. Quick freezing was applied to freeze the test product at −35 °C. Then, the physicochemical, biological, nutritional characteristics, and shelf-life of the test HMR products were evaluated. The optimal conditions for steaming and smoking were 95 °C for 2 min and 70 °C for 11 min, respectively. The pH, volatile basic nitrogen content, and thiobarbituric acid-reactive substances content decreased after steaming and smoking, indicating that these processes maintained these parameters well. Sensory evaluation revealed that there were no changes in these characteristics after freezing and reheating. Further, the test HMR products contained the daily nutritional requirements of macro and micronutrients, as well as amino acids and fatty acids. The shelf-life of the HMR products was estimated to be 15 months. The findings of this study indicate that the application of steam and smoke processes to produce a jjukkumi bokkeum HMR product results in a high-quality product with a long shelf-life.

Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus (Octopus minor) as an Elderly-Friendly Food

“…Among these, Sutikno et al [33] studied the development of HMR products using a mollusk, namely, web-foot octopus (Amphioctopus sp. ), Negara et al [34] focused on improving quality characteristics of HMR products using common squid (Todarodes pacificus Steenstrup), Kang et al [17] studied texture-modified octopus (Octopus vulgaris) arms, and Kang et al [35] conducted a study on the development of an elderly-friendly HMR product using common squid (Todarodes pacificus). However, to date, no studies have reported the development of a Jangjorim prototype using the long-arm octopus (Octopus minor); therefore, it was developed in this study.…”

Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms

“…Considering some of the most popular foods worldwide, it is now necessary to develop new processed seafood preparations that meet the preferences of elderly consumers. On the other hand, home meal replacement using webfoot octopus and squid [ 19 , 20 ] and elderly-friendly processed seafood products using pollack, halibut, mackerel, seaweed, and abalone have been developed. However, no studies have been conducted on the development of products such as convenience food or senior-friendly food using octopus.…”