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
-
Published:2020-07-31
Issue:11
Volume:13
Page:2111-2127
-
ISSN:1936-9751
-
Container-title:Food Analytical Methods
-
language:en
-
Short-container-title:Food Anal. Methods
Author:
Tinacci L., Armani A.ORCID, Scardino G., Guidi A., Nucera D., Miragliotta V., Abramo F.
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.
Funder
Università di Pisa
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference61 articles.
1. Altissimi S, Mercuri ML, Framboas M, Tommasino M, Pelli S, Benedetti F, Bella SD, Haouet N (2017) Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition. Ital J Food Saf 6(4):6921. https://doi.org/10.4081/ijfs.2017.6921 2. Ando M, Takenaga E, Hamase S, Yamane A (2005) Effect of super-chilling storage on maintenance of quality and freshness of swordtip squid Loligo edulis. Food Sci Technol Res 11(3):355–336. https://doi.org/10.3136/fstr.11.3551 3. Arkhipkin AI, Rodhouse PGK, Pierce GJ, Sauer W, Sakai M, Allcock L, Arguelles J, Bower JR, Castillo G, Ceriola L, Chen CS, Chen X, Diaz-Santana M, Downey N, González AF, Granados Amores J, Green CP, Guerra A, Hendrickson LC, Ibáñez C, Ito K, Jereb P, Kato Y, Katugin ON, Kawano M, Kidokoro H, Kulik VV, Laptikhovsky VV, Lipinski MR, Liu B, Mariátegui L, Marin W, Medina A, Miki K, Miyahara K, Moltschaniwskyj N, Moustahfid H, Nabhitabhata J, Nanjo N, Nigmatullin CM, Ohtani T, Pecl G, Perez JAA, Piatkowski U, Saikliang P, Salinas-Zavala CA, Steer M, Tian Y, Ueta Y, Vijai D, Wakabayashi T, Yamaguchi T, Yamashiro C, Yamashita N, Zeidberg LD (2015) World squid fisheries. Rev Fish Sci Aquac 23(2):92–252. https://doi.org/10.1080/23308249.2015.1026226 4. Armani A, D'Amico P, Cianti L, Pistolesi M, Susini F, Castigliego L, Guarducci M, Gianfaldoni D, Guidi A (2017) Assessment of food business operator training on parasitological risk management in sushi restaurants: a local survey in Florence, Italy. J Environ Health 80(2):1–8 5. Bahuaud D, Mørkøre T, Langsrud Ø, Sinnes K, Veiseth E, Ofstad R, Thomassen MS (2008) Effects of −1.5 C super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: cathepsin activity, muscle histology, texture and liquid leakage. Food Chem 111(2):329–339. https://doi.org/10.1016/j.foodchem.2008.03.075
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|