Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

remove_circle_outline

Search Results (1)

Search Parameters:
Keywords = pulpo a La Gallega

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
22 pages, 6998 KB  
Article
Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms
by Sang-In Kang, Jin-Soo Kim, Sun-Young Park, Seok-Min Lee, Mi-Soon Jang, Jae-Young Oh and Jae-Suk Choi
Foods 2023, 12(18), 3343; https://doi.org/10.3390/foods12183343 - 6 Sep 2023
Cited by 7 | Viewed by 3500
Abstract
Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) [...] Read more.
Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) arms. The optimal sous vide heating temperature (70.0–100.0 °C), time (69.5–170.5 min), and vinegar concentration (0.2–0.8%) were established using response surface methodology (RSM). The pulpo prototype was produced using an octopus arm softened under optimal conditions and seasoned with a potato and olive oil sauce. The physicochemical and nutritional properties of the prototype were evaluated, followed by sensory evaluation and safety assessments. The hardness of softened octopuses obtained by 0.48% vinegar immersion and sous vide treatment (84.3 °C, 139.8 min), determined using RSM, was 394.5 × 1000 N/m2, showing a reduction of 83.0%; this was confirmed by electron microscopic observation. The texture of the pulpo prototype with softened octopus arms showed the highest preference (8.4 points) and high physicochemical and nutritional properties. Overall, the octopus pulpo a La Gallega prototype produced using texture-modified octopus arms was suitable for consumption by elderly people with chewing disorders and could help improve their quality of life. Full article
(This article belongs to the Special Issue Seafood: Processing, Preservation, Nutrition, Marketing, and Policy)
Show Figures

Graphical abstract

Back to TopTop