Quality indicators and shelf life of red octopus (Octopus maya) in chilling storage

Article English OPEN
GULLIAN-KLANIAN,Mariel; SÁNCHEZ-SOLÍS,María José; TERRATS-PRECIAT,Montserrat; DELGADILLO-DÍAZ,Mariana; ARANDA,Javier;
(2016)
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: Food Science and Technology (issn: 1678-457X)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1590/1678-457X.0077
  • Subject: Nutrition. Foods and food supply | Technology (General) | TX341-641 | Octopus maya | sensory quality | chilled storage | biochemical parameters | T1-995

Abstract There are no precedents concerning the quality of Octopus maya during chilled storage. This study evaluated the shelf life of the red octopus in chilling storage (4oC) and the correlation of the sensory quality index with microbiological counting and the bioche... View more