Development of a Rapid and Non-Destructive Method for the Detection of Water Addition in Octopus Species ( and ) Using Time Domain Reflectometry (TDR).

Consumer expectations regarding the quality of octopus are often frustrated and dissatisfaction is frequent, namely due to the excessive reduction in weight after cooking. Therefore, a rapid and non-destructive method based in time domain reflectometry (TDR) was developed for the control of water added to octopus ( and ). had significant higher values of moisture content, moisture/protein ratio, and cooking loss than . Immersion in freshwater increased the weight of in ca. 32% after 32 h, and of in ca. 21% after 36 h, and cooking losses increased about 13.9% and 26.1%, respectively. The results reveal how consumers can be misled by abusive water addition. Changes in electrical conductivity and TDR curves were linked with the increasing incorporation of water and dilution effect of salts from octopus muscle. TDR technology and linear discriminant analysis were combined to detect added water in octopus. The classification model developed was cross-validated and 98.6% of samples were correctly classified. The method can be used to proof the authenticity of octopus ( and ) or to detect fraudulent practices regarding added water.