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Schmidt CV, Mouritsen OG. Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications. Foods 2022; 11:foods11172559. [PMID: 36076747 PMCID: PMC9455610 DOI: 10.3390/foods11172559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 08/08/2022] [Accepted: 08/20/2022] [Indexed: 11/16/2022] Open
Abstract
Foods are complex systems due to their biological origin. Biological materials are soft matter hierarchically structured on all scales from molecules to tissues. The structure reflects the biological constraints of the organism and the function of the tissue. The structural properties influence the texture and hence the mouthfeel of foods prepared from the tissue, and the presence of flavour compounds is similarly determined by biological function. Cephalopods, such as squid, cuttlefish, and octopuses, are notoriously known for having challenging texture due to their muscles being muscular hydrostats with highly cross-linked collagen. Similar with other marine animals such as fish and crustaceans, cephalopods are rich in certain compounds such as free amino acids and free 5′-ribonucleotides that together elicit umami taste. Scientific investigations of culinary applications of cephalopods as foods must therefore involve mechanical studies (texture analysis), physicochemical measurements of thermodynamic properties (protein denaturation), as well as chemical analysis (taste and aroma compounds). The combination of such basic science investigations of food as a soft material along with an exploration of the gastronomic potential has been termed gastrophysics. In this review paper, we reviewed available gastrophysical studies of cephalopod structure, texture, and taste both as raw, soft material and in certain preparations.
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Ceylan A, Gokoglu N. Improving the Physicochemical and Textural Properties of Squid ( Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2108360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Afsin Ceylan
- Department of Fisheries and Fish Processing Technology, Institute of Natural and Applied Sciences, Akdeniz University, Antalya, Turkey
| | - Nalan Gokoglu
- Department of Fish Processing, Faculty of Fisheries, Akdeniz University, Antalya, Turkey
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Tapia-Vasquez AE, Rodríguez-Ramírez R, Ezquerra-Brauer JM, Suárez-Jiménez GM, Ramírez-Guerra HE, Cota-Arriola O, Torres-Arreola W. Collagen in Cephalopods: An Overview of Its Physicochemical Properties and Influence on Muscle Texture. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1962470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Angel E. Tapia-Vasquez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
| | | | | | | | | | | | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
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Tinacci L, Armani A, Scardino G, Guidi A, Nucera D, Miragliotta V, Abramo F. Selection of Histological Parameters for the Development of an Analytical Method for Discriminating Fresh and Frozen/Thawed Common Octopus (Octopus vulgaris) and Preventing Frauds along the Seafood Chain. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01825-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AbstractThis study aimed at selecting effective histological indicators of the freezing process, for the discrimination of fresh and frozen common octopus Octopus vulgaris. Histological indices of freezing process were selected in mantle and arm muscle and axial nerve tissues. Seven histological parameters were chosen: overall muscle tissue structural organization (a); gaping among muscle bundles (b); presence of optically empty spaces between and within muscle bundles (c); white spaces percentage between and within muscle bundles (d); overall nerve structural organization (e); presence of linear fissures and/or empty spaces within neuropil and axonal tract (f); presence of empty spaces within connective tissue matrix surrounding the nerve (g); empty space percentage within arm axial nerve region (h). The parameters were assessed on 150 mantle muscle sections (a, b, c, d), 150 arm muscle (b, c) and nervous (e, f, g, h) tissue sections belonging to 20 fresh exemplars further subdued to conventional freezing procedure at − 20 °C, 25 fresh curled exemplars, 25 exemplars industrially frozen at − 80 °C, and 20 thawed, curled, and individually quick frozen exemplars. Overall structural organization (a, e), gaping (b), and presence of optically empty spaces (c, f) confirmed significant morphological freezing indices in mantle and arm sections. In mantle, two d values (d < 25% and 25% < d < 33%) were proposed as complementary thresholds to be applied in association with b and c indices for freezing discrimination. These parameters appear eligible to set a method for discriminating fresh/thawed octopus products to be applied both in official control and self-check activities.
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Tapia‐Vasquez AE, Ezquerra‐Brauer JM, Martínez‐Cruz O, Márquez‐Ríos E, Ramírez‐Guerra HE, Minjarez‐Osorio C, Torres‐Arreola W. Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (
Octopus vulgaris
), guitarfish (
Rhinobatos productus
), and cazon (
Mustelus lunulatus
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14241] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Oliviert Martínez‐Cruz
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
| | - Enrique Márquez‐Ríos
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
| | | | | | - Wilfrido Torres‐Arreola
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
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Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9550-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Shahraki MH, Mashkour M, Garmakhany AD. Development and application of a computer vision system for the measurement of the colour of Iranian sweet bread. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2012.0167] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Hashemi Shahraki
- Department of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Beheshti Avenue, Gorgan 49138-15739, Iran
| | - M. Mashkour
- Department of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Beheshti Avenue, Gorgan 49138-15739, Iran
| | - A. Daraei Garmakhany
- Department of Food Science and Technology, Islamic Azad University, Azadshahr Branch, Azadshahr, Golestan 53119-53719, Iran
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Atrea I, Papavergou A, Amvrosiadis I, Savvaidis I. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C. Food Microbiol 2009; 26:166-72. [DOI: 10.1016/j.fm.2008.10.005] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2008] [Revised: 09/18/2008] [Accepted: 10/02/2008] [Indexed: 11/29/2022]
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