Proximate and Total Fatty Acid Compositions of the Reproductive Organs of Male and Female Common Squid Todarodes pacificus

Soo-Kyung, Moon; Kim, Kyeong-Dae; Kang, Ji-Yeon; Sung, Nak‐Ju; Jeong, Bo-Young

doi:10.5657/fas.2007.10.4.171

Cited by 1 publication

(1 citation statement)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The carrier gas used was He (1.5 kg/cm 2 ), and the split ratio was 1:50. Fatty acids were identified by comparing the retention time and equivalent chain length of the sample to those of the standard solution (Supelco 37 Component FAME Mix, Sigma-Aldrich Korea) analyzed under the same conditions as the sample [ 26 ].…”

Section: Methodsmentioning

confidence: 99%

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

Kang,

Kim,

Park

et al. 2023

Foods

View full text Add to dashboard Cite

Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) arms. The optimal sous vide heating temperature (70.0–100.0 °C), time (69.5–170.5 min), and vinegar concentration (0.2–0.8%) were established using response surface methodology (RSM). The pulpo prototype was produced using an octopus arm softened under optimal conditions and seasoned with a potato and olive oil sauce. The physicochemical and nutritional properties of the prototype were evaluated, followed by sensory evaluation and safety assessments. The hardness of softened octopuses obtained by 0.48% vinegar immersion and sous vide treatment (84.3 °C, 139.8 min), determined using RSM, was 394.5 × 1000 N/m2, showing a reduction of 83.0%; this was confirmed by electron microscopic observation. The texture of the pulpo prototype with softened octopus arms showed the highest preference (8.4 points) and high physicochemical and nutritional properties. Overall, the octopus pulpo a La Gallega prototype produced using texture-modified octopus arms was suitable for consumption by elderly people with chewing disorders and could help improve their quality of life.

show abstract

Section: Methodsmentioning

confidence: 99%