Kang Sang-In, Kim Jin-Soo, Park Sun-Young, Lee Seok-Min, Jang Mi-Soon, Oh Jae-Young, Choi Jae-Suk
Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wontang-ro, Amanam-dong, Seo-gu, Busan 49277, Republic of Korea.
Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea.
Foods. 2023 Sep 6;12(18):3343. doi: 10.3390/foods12183343.
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 () 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/m, 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.
考虑到开发新型老年友好型加工海产品的需求，本研究旨在通过优化章鱼（）臂的醋渍和低温长时间烹饪软化处理条件，开发出受老年人高度喜爱且品质优良的章鱼pulpo。使用响应面法（RSM）确定了最佳低温长时间烹饪加热温度（70.0 - 100.0°C）、时间（69.5 - 170.5分钟）和醋浓度（0.2 - 0.8%）。采用在最佳条件下软化的章鱼臂制作pulpo原型，并加入土豆和橄榄油酱调味。对该原型的理化性质和营养特性进行了评估，随后进行了感官评价和安全性评估。通过RSM确定，经0.48%醋渍和低温长时间烹饪处理（84.3°C，139.8分钟）得到的软化章鱼的硬度为394.5×1000 N/m，降低了83.0%；电子显微镜观察证实了这一点。带有软化章鱼臂的pulpo原型质地表现出最高的偏好度（8.4分）以及较高的理化和营养特性。总体而言，使用质地改良的章鱼臂制作的加利西亚章鱼pulpo原型适合有咀嚼障碍的老年人食用，并有助于改善他们的生活质量。
