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Food Science and Technology International
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Behavior of Octopus Muscle (Octopus vulgaris) under a Process of Pressure-Time-Temperature Combinations

J. L. Hurtado

Departamento Ciencia y Tecnología de Carnes y Pescados, Instituto del Frío (CSIC), Ciudad Universitaria s/n, 28040 Madrid, Spain

P. Montero

Departamento Ciencia y Tecnología de Carnes y Pescados, Instituto del Frío (CSIC), Ciudad Universitaria s/n, 28040 Madrid, Spain mpmontero{at}if.csic.es

J. Borderías

Departamento Ciencia y Tecnología de Carnes y Pescados, Instituto del Frío (CSIC), Ciudad Universitaria s/n, 28040 Madrid, Spain

Octopus muscle (Octopus vulgaris) of different sex was treated for various different simultaneous combinations of pressure (0.1 or 450 MPa), time (15 or 30 min) and temperature (7, 40, 75 or 100 °C). The sex of specimens was not a significant factor. High pressure was effective in reducing the microbial load and the intense autolytic activity in the octopus muscle. Pressurization time was found to be a significant factor for hardness, but neither hardness nor the exudates were reduced by pressurizing at 450 MPa. Progressive raising of the temperature increased the drip loss, while hardness was reduced only at high temperatures. Increasing temperature produced ultrastructural changes relating to softening, but nevertheless, the ultrastructural changes observed after pressurization did not correspond with modifications in shear strength.

Key Words: octopus muscle • high pressure • hardness • microstructure

Food Science and Technology International, Vol. 7, No. 3, 259-267 (2001)
DOI: 10.1106/P1A7-HPAQ-V5CA-PRGT
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