Changes in chemical and sensory quality characteristics of common octopus (Octopus vulgaris Curvier, 1797) during the frozen storage period

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In this study, octopus (Octopus vulgaris Curvier, 1797) a species of cephalopod, was used. They were gutted, washed and softened and then mantles were separated from the tentacles. Mantles and tentacles were packaged into plastic bags and then they were frozen at -40°C and stored at -18°C during frozen storage. Before freezing their biochemical composition analyses were done. Chemical quality control analyses such as pH value, Tiobarbutiricacid (TBA, mg malonaldehide kg^-1), Total volatile basic acid nitrogen (TVB-N, mg100 g^-1 flesh) and sensory analyses were done throughout the 11 months to determine the changes in the quality characteristics during frozen storage. The fresh mantles nutritional composition results of the moisture, crude fat, crude ash, crude protein and carbohydrate as the chemical composition analysis were found to be 85.39±0.45%, 0.51±0.02%, 1.7±0.1%, 14.28±0.22%, 1.4±0.01%, respectively. Moisture, crude fat, crude ash, crude protein and carbohydrate values of the fresh arms were found to be 78.46±0.9%, 0.59±0.10%, 1.7±0.1%, 17.26±0.9%, 2.3±0.02% respectively. According to TVB-N value they were found to be unacceptable quality on 11th month. Sensory analyses were limited the shelf lives of mantles and arms. Beginning from the 9th month, the mantle and arm samples were found to be unacceptable according to total quality points.

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Octopus , Frozen storage , Mantle , Arm

Ege Journal Of Fisheries an‎d Aquatic Sciences

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Ege Journal Of Fisheries an‎d Aquatic Sciences