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Teixeira B, Vieira H, Martins S, Mendes R. Development of a Rapid and Non-Destructive Method for the Detection of Water Addition in Octopus Species ( Octopus vulgaris and Eledone cirrhosa) Using Time Domain Reflectometry (TDR). Foods 2023; 12:foods12071461. [PMID: 37048280 PMCID: PMC10094463 DOI: 10.3390/foods12071461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/20/2023] [Accepted: 03/24/2023] [Indexed: 04/14/2023] Open
Abstract
Consumer expectations regarding the quality of octopus are often frustrated and dissatisfaction is frequent, namely due to the excessive reduction in weight after cooking. Therefore, a rapid and non-destructive method based in time domain reflectometry (TDR) was developed for the control of water added to octopus (Octopus vulgaris and Eledone cirrhosa). O. vulgaris had significant higher values of moisture content, moisture/protein ratio, and cooking loss than E. cirrhosa. Immersion in freshwater increased the weight of O. vulgaris in ca. 32% after 32 h, and of E. cirrhosa in ca. 21% after 36 h, and cooking losses increased about 13.9% and 26.1%, respectively. The results reveal how consumers can be misled by abusive water addition. Changes in electrical conductivity and TDR curves were linked with the increasing incorporation of water and dilution effect of salts from octopus muscle. TDR technology and linear discriminant analysis were combined to detect added water in octopus. The classification model developed was cross-validated and 98.6% of samples were correctly classified. The method can be used to proof the authenticity of octopus (O. vulgaris and E. cirrhosa) or to detect fraudulent practices regarding added water.
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Affiliation(s)
- Bárbara Teixeira
- Portuguese Institute for the Sea and Atmosphere, Department for the Sea and Marine Resources, Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Rua das Bragas 289, 4050-123 Porto, Portugal
| | - Helena Vieira
- Portuguese Institute for the Sea and Atmosphere, Department for the Sea and Marine Resources, Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal
| | - Sandra Martins
- Portuguese Institute for the Sea and Atmosphere, Department for the Sea and Marine Resources, Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Rua das Bragas 289, 4050-123 Porto, Portugal
| | - Rogério Mendes
- Portuguese Institute for the Sea and Atmosphere, Department for the Sea and Marine Resources, Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Rua das Bragas 289, 4050-123 Porto, Portugal
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Tapia-Vasquez AE, Rodríguez-Ramírez R, Ezquerra-Brauer JM, Suárez-Jiménez GM, Ramírez-Guerra HE, Cota-Arriola O, Torres-Arreola W. Collagen in Cephalopods: An Overview of Its Physicochemical Properties and Influence on Muscle Texture. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1962470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Angel E. Tapia-Vasquez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
| | | | | | | | | | | | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
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Manimaran U, Jeya Shakila R, Sivaraman B, Shalini R, Jeyasekaran G, Shanmugam S. Biochemical Quality Changes During Iced Storage of Indian Octopus (Cistopus indicus). J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12215] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Uthaman Manimaran
- Department of Fish Quality Assurance and Management; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
| | - Robinson Jeya Shakila
- Department of Fish Quality Assurance and Management; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
| | - Balasubramannian Sivaraman
- Department of Fish Quality Assurance and Management; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
| | - Rajendran Shalini
- Department of Fish Quality Assurance and Management; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
| | - Geevaretnam Jeyasekaran
- Department of Fish Quality Assurance and Management; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
| | - S.A. Shanmugam
- Department of Basic Sciences; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
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Mehta NK, Balange AK, Lekshmi M, Nayak BB. Changes in Dynamic Viscoelastic and Functional Properties of Indian Squid Mantle During Ice Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12891] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Naresh Kumar Mehta
- Department of Post-Harvest Technology; Central Institute of Fisheries Education; Mumbai 400061 India
| | - Amjad K. Balange
- Department of Post-Harvest Technology; Central Institute of Fisheries Education; Mumbai 400061 India
| | - Manjusha Lekshmi
- Department of Post-Harvest Technology; Central Institute of Fisheries Education; Mumbai 400061 India
| | - Binaya Bhusan Nayak
- Department of Post-Harvest Technology; Central Institute of Fisheries Education; Mumbai 400061 India
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Manimaran U, Shakila RJ, Shalini R, Sivaraman B, Sumathi G, Selvaganapathi R, Jeyasekaran G. Effect of additives in the shelflife extension of chilled and frozen stored Indian octopus (Cistopus indicus). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1348-54. [PMID: 27162416 PMCID: PMC4837716 DOI: 10.1007/s13197-015-1930-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2015] [Accepted: 06/24/2015] [Indexed: 10/22/2022]
Abstract
In this study, the effect of commercial additives viz. cafodos and altesa employed to treat Indian octopus (Cistopus indicus) was examined during chilled and frozen storage. Shelf lives of treated and untreated octopus in ice were 6 and 8 days, respectively in ice. Treated and untreated frozen octopus had a shelf life of 40 days. Autolytic and microbiological changes were not controlled by the additives, as evidenced through rapid reduction in non-protein nitrogen (NPN) and α-amino nitrogen (α-AN) compounds; as well as accumulation of water soluble ammoniacal nitrogen and total volatile base- nitrogen (TVB-N) compounds. Loss of texture and colour were the major quality defects noticed in treated octopus as a result of enhanced protein solubility. Therefore, the additives approved for use in octopus neither enhanced the shelf life nor improved the sensory quality.
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Affiliation(s)
- Uthaman Manimaran
- Department of Fish Quality Assurance and Management, Fish Quality Monitoring and Certification Centre, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628 008 India
| | - Robinson Jeya Shakila
- Department of Fish Quality Assurance and Management, Fish Quality Monitoring and Certification Centre, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628 008 India
| | - Rajendran Shalini
- Department of Fish Quality Assurance and Management, Fish Quality Monitoring and Certification Centre, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628 008 India
| | - Balasubramanian Sivaraman
- Department of Fish Quality Assurance and Management, Fish Quality Monitoring and Certification Centre, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628 008 India
| | - Ganesan Sumathi
- Department of Fish Quality Assurance and Management, Fish Quality Monitoring and Certification Centre, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628 008 India
| | - Rajendran Selvaganapathi
- Department of Fish Quality Assurance and Management, Fish Quality Monitoring and Certification Centre, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628 008 India
| | - Geevarathnam Jeyasekaran
- Department of Fish Quality Assurance and Management, Fish Quality Monitoring and Certification Centre, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628 008 India
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Khong NMH, Yusoff FM, Jamilah B, Basri M, Maznah I, Chan KW, Nishikawa J. Nutritional composition and total collagen content of three commercially important edible jellyfish. Food Chem 2015; 196:953-60. [PMID: 26593577 DOI: 10.1016/j.foodchem.2015.09.094] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2015] [Revised: 08/29/2015] [Accepted: 09/28/2015] [Indexed: 11/15/2022]
Abstract
The study aimed to evaluate nutraceutical potential of three commercially significant edible jellyfish species (Acromitus hardenbergi, Rhopilema hispidum and Rhopilema esculentum). The bell and oral arms of these jellyfishes were analyzed for their proximate composition, calorific value, collagen content, amino acid profile, chemical score and elemental constituent. In general, all jellyfish possessed low calorific values (1.0-4.9 kcal/g D.W.) and negligible fat contents (0.4-1.8 g/100 g D.W.), while protein (20.0-53.9 g/100 g D.W.) and minerals (15.9-57.2g/100g D.W.) were found to be the richest components. Total collagen content of edible jellyfish varied from 122.64 to 693.92 mg/g D.W., accounting for approximately half its total protein content. The dominant amino acids in both bell and oral arms of all jellyfish studied includes glycine, glutamate, threonine, proline, aspartate and arginine, while the major elements were sodium, potassium, chlorine, magnesium, sulfur, zinc and silicon. Among the jellyfish, A. hardenbergi exhibited significantly higher total amino acids, chemical scores and collagen content (p<0.05) compared to R. hispidum and R. esculentum. Having good protein quality and low calories, edible jellyfish is an appealing source of nutritive ingredients for the development of oral formulations, nutricosmetics and functional food.
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Affiliation(s)
- Nicholas M H Khong
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.
| | - Fatimah Md Yusoff
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.
| | - B Jamilah
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.
| | - Mahiran Basri
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.
| | - I Maznah
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.
| | - Kim Wei Chan
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.
| | - Jun Nishikawa
- Department of Marine Biology, School of Marine Science and Technology, Tokai University, 3-20-1, Orido, Shimizu, Shizuoka 424-8610, Japan.
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Rocha-Estrada J, Córdova-Murueta J, García-Carreno F. Functional Properties of Protein from Frozen Mantle and Fin of Jumbo Squid Dosidicus gigas in Function of pH and Ionic Strength. FOOD SCI TECHNOL INT 2010; 16:451-8. [DOI: 10.1177/1082013210367157] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Functional properties of protein from mantle and fin of the jumbo squid Dosidicus gigas were explained based on microscopic muscle fiber and protein fractions profiles as observed in SDS-PAGE. Fin has higher content of connective tissue and complex fiber arrangement, and we observed higher hardness of fin gels as expected. Myosin heavy chain (MHC) was found in sarcoplasmic, myofibril and soluble-in-alkali fractions of mantle and only in sarcoplasmic and soluble-in-alkali fractions of fin. An additive effect of salt concentration and pH affected the solubility and foaming properties. Fin and mantle proteins yielded similar results in solubility tests, but significant differences occurred for specific pH and concentrations of salt. Foaming capacity was proportional to solubility; foam stability was also affected by pH and salt concentration. Hardness and fracture strength of fin gels were significantly higher than mantle gels; gels from proteins of both tissues reached the highest level in the folding test. Structural and molecular properties, such as MHC and paramyosin solubility, arrangement of muscle fibers and the content of connective tissue were useful to explain the differences observed in these protein properties. High-strength gels can be formed from squid mantle or fin muscle. Fin displayed similar or better properties than mantle in all tests.
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Affiliation(s)
- J.G. Rocha-Estrada
- Laboratory of Biochemistry, Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Mar Bermejo 195, Col. Playa Palo de Santa Rita, La Paz, B.C.S. 23096, Mexico
| | - J.H. Córdova-Murueta
- Laboratory of Biochemistry, Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Mar Bermejo 195, Col. Playa Palo de Santa Rita, La Paz, B.C.S. 23096, Mexico,
| | - F.L. García-Carreno
- Laboratory of Biochemistry, Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Mar Bermejo 195, Col. Playa Palo de Santa Rita, La Paz, B.C.S. 23096, Mexico
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DE LA FUENTE-BETANCOURT GABRIELA, GARCÍA-CARREÑO FERNANDO, NAVARRETE DEL TORO M, CÓRDOVA-MURUETA JULIOH, LUGO-SÁNCHEZ MARÍAELENA. PROTEIN SOLUBILITY AND PRODUCTION OF GELS FROM JUMBO SQUID. J Food Biochem 2009. [DOI: 10.1111/j.1745-4514.2009.00217.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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