Freiría-Martínez Luis, Trigo Marcos, Prego Ricardo, Aubourg Santiago P
Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain.
Department of Oceanography, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain.
Mar Drugs. 2025 Apr 24;23(5):182. doi: 10.3390/md23050182.
A comparative study of the fatty acid (FA) composition of non-edible (viscera) and edible (mantle and arm) tissues of octopus () was carried out. According to the specimen size, three different groups (1-2 kg, 2-3 kg, and 3-4 kg, respectively) were taken into account. The effect of the cooking process (40 min at 90 °C) and frozen storage (4 months at -18 °C) was analyzed. In all kinds of samples, the polyunsaturated FA (PUFA) group was the most abundant ( < 0.05) and monounsaturated FAs were the least abundant ( < 0.05). Lower ( < 0.05) ω3-PUFA, ω3/ω6 ratio and docosahexaenoic acid values were detected in viscera (35.4-41.9%, 3.0-4.5%, and 12.7-17.5%, respectively) than in edible tissues (44.4-52.5%, 4.1-6.1%, and 24.3-30.1%, respectively). Conversely, higher ( < 0.05) eicosapentaenoic acid content was detected in viscera (19.6-21.9%) than in the edible tissues (17.2-19.3%). In most cases, the cooking process and frozen storage led to an average decrease in the PUFA and ω3-PUFA content and to an increase in the saturated FA presence. In agreement with current nutritional recommendations, all tissues showed great levels of highly valuable indices regarding the lipid fraction. The study proves that viscera, a waste substrate, can be considered a relevant source for food and pharmaceutical industrial requirements.
对章鱼非可食组织（内脏）和可食组织（外套膜和腕）的脂肪酸（FA）组成进行了比较研究。根据样本大小，考虑了三个不同的组（分别为1 - 2千克、2 - 3千克和3 - 4千克）。分析了烹饪过程（90℃下40分钟）和冷冻储存（-18℃下4个月）的影响。在所有类型的样本中，多不饱和脂肪酸（PUFA）组含量最高（P < 0.05），单不饱和脂肪酸含量最低（P < 0.05）。在内脏中检测到的ω3 - PUFA、ω3/ω6比值和二十二碳六烯酸值较低（P < 0.05），分别为35.4 - 41.9%、3.0 - 4.5%和12.7 - 17.5%，而可食组织中的相应值分别为44.4 - 52.5%、4.1 - 6.1%和24.3 - 30.1%。相反，在内脏中检测到的二十碳五烯酸含量较高（P < 0.05），为19.6 - 21.9%，而可食组织中的含量为17.2 - 19.3%。在大多数情况下，烹饪过程和冷冻储存导致PUFA和ω3 - PUFA含量平均下降，饱和脂肪酸含量增加。与当前的营养建议一致，所有组织在脂质部分都显示出很高的有价值指标水平。该研究证明，作为废弃物的内脏可被视为满足食品和制药工业需求的相关来源。
