Assessing the quality of octopus: From sea to table

Abstract

Octopuses (scientific order Octopoda under the scientific class Cephalopoda) are a group of aquatic species with economic importance as a food product in many countries around the world. Octopus products are consumed in many different geographic locations around the world, including East Asia, the Mediterranean region, the Caribbean region, and South American coastal regions. To‐date, a comprehensive scientific review of octopus with direction toward procurement, food processing, and food quality has not been published. The purpose of this review was to provide a practical overview of the nomenclature, procurement (i.e., catching), processing, quality, and shelf‐life of octopus. The objective was accomplished by strategically searching for scientific literature on the topic of octopus and octopus‐derived food products. Octopus‐derived food products have a high protein content (70%–85% on a dry matter basis), significant levels of important major and trace minerals, and significant levels of essential vitamins. In addition, octopus‐derived food products are highly sought after in some areas of the world. However, recognized standards for procurement of octopus and preparation of octopus‐derived food products vary around the world and are frankly inconsistent and under reported. The octopus industry would greatly benefit from greater levels of practical information becoming available, especially as the industry experiences growth and heightened levels of demand.