Teixeira Bárbara, Vieira Helena, Martins Sandra, Mendes Rogério
Portuguese Institute for the Sea and Atmosphere, Department for the Sea and Marine Resources, Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal.
Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Rua das Bragas 289, 4050-123 Porto, Portugal.
Foods. 2023 Mar 29;12(7):1461. doi: 10.3390/foods12071461.
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.
消费者对章鱼品质的期望常常落空，不满情绪屡见不鲜，这主要是因为烹饪后章鱼重量过度减轻。因此，开发了一种基于时域反射仪（TDR）的快速无损方法，用于控制章鱼添加的水分（以及）。[具体品种1]的水分含量、水分/蛋白质比和烹饪损失值显著高于[具体品种2]。在淡水中浸泡32小时后，[具体品种1]的重量增加了约32%，浸泡36小时后，[具体品种2]的重量增加了约21%，烹饪损失分别增加了约13.9%和26.1%。结果揭示了消费者如何因过量加水而受到误导。电导率和TDR曲线的变化与水分掺入增加以及章鱼肌肉中盐分的稀释效应有关。将TDR技术与线性判别分析相结合，以检测章鱼中添加的水分。所开发的分类模型经过交叉验证，98.6%的样本被正确分类。该方法可用于证明章鱼（以及）的真实性，或检测与添加水分有关的欺诈行为。
