QUALITY INDICATORS AND SHELF LIFE OF RED OCTOPUS (OCTOPUS MAYA) IN CHILLING STORAGE

Code: 230212115
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Título

QUALITY INDICATORS AND SHELF LIFE OF RED OCTOPUS (OCTOPUS MAYA) IN CHILLING STORAGE

Autores:
  • Mariel Gullian Klanian

  • María José Sánchez-solís

  • Joel Cutz De Ocampo

DOI
  • DOI
  • 10.37885/230212115
    Publicado em

    31/03/2023

    Páginas

    307-324

    Capítulo

    24

    Resumo

    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 (4oC) 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 octopi (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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    Palavras-chave

    Octopus maya, Sensory quality, Biochemical parameters, Chilled storage.

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    Esta obra está licenciada com uma Licença Creative Commons Atribuição-NãoComercial-SemDerivações 4.0 Internacional .

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