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Título

Morphological and physical changes during heating of pressurized common octopus muscle up to cooking temperature

Autor Hurtado, José L.; Montero García, Pilar ; Borderías, A. Javier ; Solas, M. Teresa
Palabras clave Optical microscopy
Mollusca
Quality
Octopus
Muscle
Physical dressing
Heat treatment
Edible mollusc
Invertebrata
Cephalopoda
Cooking
Pressurizing
Texture
Structure modification
Fecha de publicación 2001
EditorSage Publications
Citación Food Science and Technology International 7: 329- 338 (2001)
ResumenDrip loss, water holding capacity and hardness of octopus muscle, which are the principal technological problems in octopus processing, were studied at temperatures from 5 to 100 °C and at high pressure (400 MPa) in three five minute pulses at 7 and 40 °C. The effect of temperature and pressure on octopus muscle was evaluated by light microscopy. The drip loss increased with temperature mainly from 50 °C, reaching maximum values at 100 °C, and it was less in the pressurized lots. Hardness was not reduced until cooking temperature (100 °C) was reached. The structural changes in the connective tissue at low temperatures were associated with the early stages of drip loss. There were more drastic changes in the muscle mass when the temperature increased, coinciding with a greater increase of drip loss and softening at cooking temperature. The pattern was similar in the pressurized lots, but the changes occurred at higher temperatures.
URI http://hdl.handle.net/10261/87752
Identificadoresissn: 1082-0132
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