Water uptake and cooking losses in Octopus vulgaris during industrial and domestic processing
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- 作者：Rogé ; rio Mendes ; rogerio@ipma.pt ; Helena Vieira ; Joã ; o Pereira ; Bá ; rbara Teixeira
- 关键词：Octopus ; Adulteration ; Freezing ; Moisture ; Protein
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：May 2017
- 年：2017
- 卷：78
- 期：Complete
- 页码：8-15
- 全文大小：537 K
- 卷排序：78
文摘
Natural octopus has mean moisture and protein of 80.7 and 16.6 g/100 g, respectively. Octopus soaked in freshwater or additives solutions show significant weight gains. Cooking losses significantly higher in freshwater or additives soaked octopus. Moisture/Protein ratio of the octopus muscle can be used to determine water uptake. Fraudulent addition of water occurs in commercial deep-frozen octopus.