Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris

Mendes, Rogério; Silva, Helena Alves; Anacleto, Patrícia; Cardoso, Carlos

doi:10.1016/j.ifset.2011.07.003

Cited by 18 publications

(14 citation statements)

References 57 publications

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“…The O. vulgaris showed different values of centesimal than those reported by Vaz-Pires, Seixas, and Barbosa (2004) and Mendes, Silva, Anacleto, and Cardoso (2011). Vaz-Pires et al (2004), when working with octopus stored on ice, found moisture contents (79.80%), crude protein (16.30%), ash (1.86%) and total lipids (0.56%) lower than those found in the current study.…”

Section: Centesimal Compositioncontrasting

confidence: 87%

“…Vaz-Pires et al (2004), when working with octopus stored on ice, found moisture contents (79.80%), crude protein (16.30%), ash (1.86%) and total lipids (0.56%) lower than those found in the current study. Conversely, Mendes et al (2011), analysing the samples under the same conditions, found results higher than those reported in Table 1.…”

Section: Centesimal Compositioncontrasting

confidence: 55%

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<b>Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil

et al. 2018

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ABSTRACT. The objective of this study was to evaluate the centesimal composition, fatty acid profile and the nutritional quality index of four seafood species: pink shrimp (Penaeus brasiliensis), Pacific white shrimp (Litopenaeus vannamei), mussel (Perna perna) and octopus (Octopus vulgaris), that were collected in Santa Catarina, Brazil. The nutritional quality of the lipid fraction was evaluated by the index of thrombogenicity (IT), index of atherogenicity (IA) and the hypocholesterolaemic fatty acids-to-hypercholesterolaemic fatty acids ratio (h/H). All the studied species presented a high protein content (12.88−21.61%) and a low amount of total lipid (0.26−4.07%). The pink shrimp had the most protein and octopus contained the least total lipid. Eicosapentaenoic acid and docosahexaenoic acid were detected in all samples, presenting the highest values in mussel (204.62 and 123.57 mg 100 g -1 , respectively). The analysed species presented low IT and IA values and an h/H ratio around 2 or higher, and therefore, they are considered potentially healthy foods. Moreover, the shrimp species can be classified as a source of omega-3s, while the mussels can be categorised as having a high content in these polyunsaturated fatty acids.Keywords: polyunsaturated fatty acids; omega-3; omega-6; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).Composição centesimal, perfil de ácidos graxos e índices de qualidade nutricional de quatro espécies de frutos do mar da região sul do Brasil RESUMO. Este estudo teve como objetivo avaliar a composição centesimal, perfil de ácidos graxos e índices de qualidade nutricional de quatro espécies: camarão rosa (Penaeus brasiliensis), camarão branco do pacífico (Litopenaeus vannamei), mexilhão (Perna perna) e polvo (Octopus vulgaris), coletados em Santa Catarina, Brasil. A qualidade nutricional da fração lipídica foi determinada pelos índices de trombogenicidade (IT), aterogenicidade (IA) e a relação entre ácidos graxos hipocolesterolêmicos (h): hipercolesterolêmico (H) h/H. Os resultados demonstraram que as espécies estudadas apresentam alto teor de proteína (12,88 a 21,61%) e baixo teor de lipídios (0,26 a 4,07%), sendo o camarão rosa o alimento mais proteico e o polvo com menor teor de lipídios totais. Em relação aos ácidos graxos, foram detectados os ácidos eicosapentaenoico (EPA) e docosahexaenóico (DHA), em todas as amostras, sendo o mexilhão Perna perna, a espécie que apresentou maiores valores (204,62 e 123,57 mg 100 g -1 , respectivamente). Desta forma, as espécies analisadas demostraram-se como alimentos potencialmente saudáveis, pelos baixos valores de IA e IT e valores próximos ou superior a 2 do hH. As espécies de camarão podem ser classificadas como fonte de ômega-3, enquanto que o mexilhão pode ser classificado como alto teor desse constituinte.

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Section: Centesimal Compositioncontrasting

confidence: 87%

Section: Centesimal Compositioncontrasting

confidence: 55%

<b>Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil

et al. 2018

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“…() and Mendes et al . () used short times during the packaging of food. This technique is recent and was used as a food conservation method to ensure the maintenance of quality with minimal loss (Rotabakk et al ., ; Al‐Nehlawi et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of CO₂ absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method

Soares

Tosati

Lima

et al. 2015

Int J of Food Sci Tech

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Summary Soluble gas stabilisation (SGS) is a recently proposed method to extend the shelf life of food. However, no studies have determined the amount of carbon dioxide absorbed in food and particularly in oysters. Thus, the aim of this study was to determine CO2 absorption and desorption rates in oysters during the solubilisation process. Cooked oysters were placed in the apparatus's chamber, CO2 was injected into the chamber, and the SGS process started at different pressures, temperatures and gas/product (g/p) ratios. CO2 absorption and desorption rates were obtained from data of CO2 concentration in the chamber headspace and calculated by mathematical models. The results showed higher absorption rates under higher pressure, higher g/p ratio and lower temperature (0 °C). The concentration of CO2 dissolved in the oysters was 21008.45 mg CO2 kg product−1. On the other hand, lower desorption rates occurred for the lowest pressure (200 kPa) and lowest gas/product ratio (1:1). For CO2 desorption from oysters, it was observed that 10 min was enough to desorb a large amount of CO2 under normal atmosphere.

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“…however, studies concerning the chemical changes related to quality loss have been scarce and focused on protein changes (smoked salmon product; Guillén-Casla et al, 2011), volatile amine formation (refrigerated vacuumpackaged octopus product; Mendes et al, 2011), lipid composition and oxidation (tilapia fish curry product; Dhanapal et al, 2010) and nutraceutical compound addition (Braida and Gormley, 2008). Additionally, different advanced technologies have been applied in order to enhance the quality and safety of marine RTE products such as E-beam irradiation (Guillén-Casla et al, 2011), tin-free steel can employment (squid masala product; Sreenath Pathiyaparambil et al, 2007), natural antimicrobial compounds (fish burger product; Corbo et al, 2009) and active packaging application (Mendes et al, 2011).…”

Section: Color Assessmentmentioning

confidence: 99%

Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

Pourashouri¹,

Chapela²,

Atanassova³

et al. 2013

Grasas y Aceites

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Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris

Cited by 18 publications

References 57 publications

<b>Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil

<b>Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil

Evaluation of CO₂ absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method

Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

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Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris

Cited by 18 publications

References 57 publications

<b>Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil

<b>Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil

Evaluation of CO2 absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method

Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

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Product

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Evaluation of CO₂ absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method