537
ABSTRACT.Enteroctopus megalocyathus
E.
megalocyathus
Key words:
Cambios en los parámetros de calidad y atributos sensoriales de la carne del pulpo colorado
patagónico (Enteroctopus megalocyathus) bajo diferentes tratamientos poscosecha
RESUMEN. Enteroctopus megalocyathus
Changes on quality parameters and sensory attributes of the Patagonian
red octopus (Enteroctopus megalocyathus) meat under dierent
postharvest treatments
Jimena B. Dima Martina V. Fiedorowicz Kowal
Nicolás Ortiz
Marine and
Fishery Sciences
MAFIS
Marine and Fishery Sciences 37 (4): 537-549 (2024)
E. megalocyathus.
Palabras clave:
Enteroctopus meg-
alocyathus
~
E.
megalocyathus
E. megalocyathus
E. megalocyathus
Dima et al.: Postharvest quality of octopus meat
E. megalocyathus
Sample preparation
Determination of physical-chemical and micro-
biological parameters
Marine and Fishery Sciences 37 (4): 537-549 (2024)
×AB A
B
=
×
La
b
Sensory analysis
Statistical analysis
±
post hoc
<
Physicochemical and microbiological parame-
ters
Dima et al.: Postharvest quality of octopus meat
a
a
a
a
bab
b
b
b
bc
c
bc
cc
0
20
40
60
80
100
120
Day 1 Day 3 Day 5 Day 7
TBV-N mg%
A)
aa
a
a
aab
b
abcc
bbdd
0
2
4
6
8
Day 1 Day 3 Day 5 Day 7
pH
B)
a
a
bba
ccb
b
d
d
a
0
2
4
6
8
Day 1 Day 3 Day 5 Day 7
(log) CFU g
-1
C)
Control Seawater Flaked ice 0.1% Acetic acid
Enteroctopus megalocyathus
Marine and Fishery Sciences 37 (4): 537-549 (2024)
Octopus vul-
garis
=
Dima et al.: Postharvest quality of octopus meat
L
L
Enteroctopus megalocyathus
a
a
aa
bb
b
b
b
ccc
b
bdd
-20
-10
0
10
20
30
Day 1 Day 3 Day 5 Day 7
Drip oss (%)l
A)
aaaa
b
ab
b
bb
aa
bbbc
0
20
40
60
80
100
Day 1 Day 3 Day 5 Day 7
WHC (%)
B)
aaaa
aabb
bbcc
bbcc
0
20
40
60
80
100
Day 1 Day 3 Day 5 Day 7
Moisture (%)
C)
Control Seawater Flaked ice 0.1% Acetic acid
Marine and Fishery Sciences 37 (4): 537-549 (2024)
E. megalocyathusa
a
LabEnteroctopus megalocyathus
aaaa
a
ab
a
b
b
bba
ac
aa
0
20
40
60
Day 1 Day 3 Day 5 Day 7
L*
A)
a
aa
a
a
aa
a
b
b
b
b
a
b
cc
0
2
4
6
8
10
Day 1 Day 3 Day 5 Day 7
a*
B)
a
a
a
a
a
bb
b
a
c
ccb
ab
c
c
0
2
4
6
8
10
Day 1 Day 3 Day 5 Day 7
b*
C)
Control Seawater Flaked ice 0.1% Acetic acid
Dima et al.: Postharvest quality of octopus meat
b
Sensory attributes
O. vulgaris
O. maya
Enteroctopus meg-
alocyathus
1
3
5
7
9
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6
Ice Control Seawater 0.1% Acetic acid
Like extremely
Like moderately
Neither like nor dislike
Dislike moderately
Dislike extremely
Mean values
Marine and Fishery Sciences 37 (4): 537-549 (2024)
546
acetic acid exhibited a restrain of the deterioration
process during the storage time, showing similar
physical, chemical and microbiological param-
eters. Based on sensory attributes, octopus meat
immersed in 0.1% acetic acid remained within the
E.
megalocyathus
to be the best treatment to extend the initial quality
up to at least 7 days. However, availability of ice is
-
ing areas. Thus, 0.1% acetic acid solution would
become an easy and economic method to maintain
the quality and safety of raw E. megalocyathus,
and it could be tested in other octopus species in
handling resources.
ACKNOWLEDGMENTS
-
-
OMAR-CONICET) for their generous assistance
with language revisions and Tech. Ricardo B. Vera
-
ported by the Universidad Tecnológica Nacional
-
owicz Kowal and Jorge Castañeda were funded by
SAE-UTN Research Scholarship.
Author contributions
Jimena B. Dima: conceptualization, investiga-
tion, formal analysis, funding acquisition, meth-
odology, resources, validation, visualization,
writing-original draft, writing-review and editing.
-
vestigation. Jorge Castañeda: data curation, inves-
tigation. Nicolás Ortiz: conceptualization, investi-
gation, funding acquisition, methodology project
administration, resources, supervision, validation,
writing-original draft, writing-review and editing.
2019. Capítulo VI. Alimen-
https://www.
anmat.gob.ar/webanmat/normativas_alimentos.
asp.
-
ery: socio-economics and management. In:
-
editors. Ecology and conservation of
tropical marine faunal communities. Berlin:
Springer.
-
-
DOI:
15th ed. Arlington: AOAC.
-
2005. Implementation of quality control
and sensory) in conjunction with multivariate
DOI: https://doi.
org/10.1111/j.1365-2621.2004.00917.x
2009. Ap-
plication of ISO 22000 and comparison with
HACCP on industrial processing of common
Octopus vulgaris)-Part I.
DOI: https://doi.
org/10.1111/j.1365-2621.2007.01666.x
1996. Spoilage and shelf-life extension
DOI: https://doi.
IN. 2009. -
Dima et al.: Postharvest quality of octopus meat
Octopus vulgaris
Octopus vulgar-
is
Cancer borealis
.
Octopus maya
Octopus maya
Octopus vulgaris
Octopus
vulgaris
Octopus vulgaris
.
Eledone
Marine and Fishery Sciences 37 (4): 537-549 (2024)
moschata
Cistopus indicus
Dosidicus
gigas
Sardinella longiceps
.
Gadus morhua Melanogram-
mus aeglenus
Enteroctopus megalo-
cyathus
Enteroctopus megalocyathus
Nodipecten
Dima et al.: Postharvest quality of octopus meat
subnodosus
Todaropsis eblanae
Cistopus
indicus
Sepia ocinalis
Illex coindetii
Pandalus bo-
realis
