Studies on the Ice Storage Characteristics of Octopus, Octopus membranaceus (Quoy and Gaimard)

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dc.contributor.authorVenkatappa
dc.contributor.authorDhananjaya, S
dc.date.accessioned2021-11-08T09:16:48Z
dc.date.available2021-11-08T09:16:48Z
dc.date.issued2006
dc.description.abstractQuality changes in ice stored octopus (Octopus membranaceus) in different forms viz., whole octopus iced (WOI), dressed octopus iced (DOI) and dressed, packed in polythene bags & iced (DPI) were studied. During storage slight increase in moisture content was noticed in WOI and DOI samples, where as in DPI sample slight decrease was noticed. Crude protein decreased in all the samples. There was not much change in fat and ash content in any of the samples. Significant increase in TVB-N, TMA-N, PV and FFA were noticed in all the samples but the rate of change was more in DPI ch DOI samples. Initial total plate count of octopus was 4.2X104 which increased to 9.93xl05,6.50xl05 and 8.76xl05 cfu/g and Psychrophiles with initial count of 3.45xl03 cfu/g increased to 3.79xl04, l OxWand 2.20x10* in WOI, DOI and DPI samples respectively. There was decrease in nitrogenous compounds such as SSN, WSN and NPN in all the samples. It was found that the whole octopus ice stored was acceptable up to 15 days, where as DOI and DPI were acceptable up to 9 days, but DPI had little bit inferior quality than the DOI. Whole octopus iced showed significantly lower values of quality indices such as PV, FFA, TVB-N, TMA-N, TPC and psychrophilic count, indicating better quality than the DOI & DPI. Significant correlation was observed between changes in biochemical and sensory characteristicsen_US
dc.identifier.citationFishery Techn 43(2):154-161en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5271
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectOctopus, Iced storage. Quality, Shelf-lifeen_US
dc.titleStudies on the Ice Storage Characteristics of Octopus, Octopus membranaceus (Quoy and Gaimard)en_US
dc.typeArticleen_US
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