Viscosity and emulsifying capacity in pota and octopus muscle during frozen storage

• Autores: Claudia Ruíz Capillas, A Moral, J Morales, P Montero
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 83, Nº 11, 2003, págs. 1168-1175
• Idioma: inglés
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• Resumen

  • The functional quality of pota and octopus muscle during frozen storage for up to 12 months was evaluated periodically by determining viscosity and emulsifying capacity levels. In both species the effect on different anatomical locations (mantle and arms) in mature and young male and female individuals was studied. Apparent viscosity and emulsifying capacity levels were greater in octopus than in pota. While in pota a sharp decrease was observed in viscosity levels, falling to virtually nil, viscosity levels in octopus increased in the first 2 months and only slight decreases were observed at the end of storage. The change in emulsifying capacity, however, was quite similar in the two species, with not very sharp decreases. According to these results, emulsifying capacity measurement could be a suitable technique for showing the changes that occur in the muscle proteins of these species when they are stored frozen. No differences were observed by sex, but there were differences depending on the stage of maturity and anatomical location. Thus pota and octopus mantles present greater stability in frozen storage than the arms, and there is a tendency, although not always significant, that the mantles of young pota and octopus specimens are more stable in frozen storage than the mantles of adult individuals.