Introduction: Octopus is considered a seafood delicacy with increasing acceptance worldwide; industrial processing of octopus involves mostly freezing or canning practices. An issue common with cephalopods, but more pronounced in the case of octopus, is their toughness, which is associated with protein structure and collagen content in tentacles and mantle. The aim of this research was to study the effect of octopus cooking in hot water at different temperatures (60, 70, 80, 90, 100°C) for 60 min on the weight loss and on the instrumental texture of the product. Additionally in order to simulate industrial conditions, octopus samples were cooked at 95 °C for 30, 60, 90, 120 e 150 min and characterized in terms of instrumental and sensorial texture. Methodology: During cooking, the product (Octopus vulgaris) has been weighted every 10 min and obtained data fitted using the modified GAB equation. At different cooking temperatures and times, the product has been analysed by cutting, penetration, Kramer-Shear-Press and Texture Profile Analysis (TPA) test. A panel test for the evaluation of texture attributes was also performed on samples cooked at 95 °C. Results and Discussion: As expected, with the increasing of cooking temperature, the rate of weight loss increased. The modified GAB equation successfully fitted the experimental data (r2 > 0.978). Among the texture parameters, those obtained by Kramer-Shear-Test better described the effects of cooking time and temperature on the texture of the products. The panel test showed that sample cooked at 95 °C for 120 °C had the highest score. Conclusions: Obtained results evidenced that octopus weight loss during cooking is a double-step phenomena, that can be satisfactory described by the GAB equation. Kramer- Shear-Test results showed a good correlation with sensorial overall acceptance. Further experiments are in due curse in order to deeply investigate at a microstructural level cooking modifications responsible of macroscopic textural changes.

Study and optimization of octopus cooking

ROCCULI, PIETRO;BALESTRA, FEDERICA;DALLA ROSA, MARCO;
2010

Abstract

Introduction: Octopus is considered a seafood delicacy with increasing acceptance worldwide; industrial processing of octopus involves mostly freezing or canning practices. An issue common with cephalopods, but more pronounced in the case of octopus, is their toughness, which is associated with protein structure and collagen content in tentacles and mantle. The aim of this research was to study the effect of octopus cooking in hot water at different temperatures (60, 70, 80, 90, 100°C) for 60 min on the weight loss and on the instrumental texture of the product. Additionally in order to simulate industrial conditions, octopus samples were cooked at 95 °C for 30, 60, 90, 120 e 150 min and characterized in terms of instrumental and sensorial texture. Methodology: During cooking, the product (Octopus vulgaris) has been weighted every 10 min and obtained data fitted using the modified GAB equation. At different cooking temperatures and times, the product has been analysed by cutting, penetration, Kramer-Shear-Press and Texture Profile Analysis (TPA) test. A panel test for the evaluation of texture attributes was also performed on samples cooked at 95 °C. Results and Discussion: As expected, with the increasing of cooking temperature, the rate of weight loss increased. The modified GAB equation successfully fitted the experimental data (r2 > 0.978). Among the texture parameters, those obtained by Kramer-Shear-Test better described the effects of cooking time and temperature on the texture of the products. The panel test showed that sample cooked at 95 °C for 120 °C had the highest score. Conclusions: Obtained results evidenced that octopus weight loss during cooking is a double-step phenomena, that can be satisfactory described by the GAB equation. Kramer- Shear-Test results showed a good correlation with sensorial overall acceptance. Further experiments are in due curse in order to deeply investigate at a microstructural level cooking modifications responsible of macroscopic textural changes.
2010
IUFOST 2010 - 15th World Congress of Food Science and Technology ABSTRACT CD
P1027
P1027
P. Rocculi; F. Balestra; M. Dalla Rosa; D. Barbanti
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/90966
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