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Impact of Physical and Chemical Pretreatments on Texture of Octopus ( Eledone moschata )
Author(s) -
Katsanidis Eugenios
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13626.x
Subject(s) - octopus (software) , toughness , acetic acid , materials science , texture (cosmology) , food science , chemistry , composite material , biochemistry , computer science , computational chemistry , image (mathematics) , artificial intelligence
Octopus ( Eledone moschata ) muscle is tougher than muscle from other aquatic organisms and requires pretreatment for tenderization. Response surface methodology was applied to evaluate and model the effect of NaCl, vinegar (acetic acid), mechanical tumbling, and thermal processing on the texture (toughness) of octopus muscle (four‐factor, three‐level Box‐Behnken design). The force required for a 2‐mm probe to fully penetrate a 20‐mm‐long, 10‐mm‐wide, and 5‐mm‐thick mantle muscle segment was measured with aTA‐XT2i texture analyzer. Prolonged tumbling and heating of octopus muscle resulted in decreased toughness. Addition of NaCl during tumbling did not affect toughness consistently. When acetic acid was introduced, very significant reduction in toughness of octopus muscle was observed. The statistical model was further used for optimization of levels of experimental parameters to achieve the desired texture.