The process is described of primary processing the giant (Octopus dofleini) and sand (Octopus conispadiceus) octopuses which provides high efficiency of the technological process and allows to preserve useful properties of this raw material. Chemical composition of the octopuses muscle and skin tissues is defined and its changes in the process of preprocessing are investigated. Size-weight parameters of the octopuses are considered, as well. The size and weight of octopuses depend on their sex, maturity, and have seasonal variation; generally males are larger than females in spring but the females have higher weight in autumn. The portion of mantle in total weight of the octopuses increases with the weight growing, mostly at the expense of skin. Qualitative and quantitative composition of amino acids from proteins of muscles and skin of both species is similar and is distinguished by high content of glutamic acid (13.8-16.8 %) that causes a sweet taste. Other basic amino acids are glycine (13.5 %), proline (10.1 %), and alanine (7.9 %). The sum of these amino acids (on average of 48 %) indicates the collagen content that is rather high. New method of the octopus skin removing is proposed that includes the body preprocessing in the ice-salt mixture, then heat treatment under 100 oC for 15 min, then cooling and removal of the skin, that is used, too. This method provides better preservation of the protein fraction than other known ones: the total protein content after this processing is 6 % higher and the salt-soluble proteins content is 8 % higher because the salt-soluble proteins form a viscous substance under influence of salt and ice that prevents the valuable matters transfer from muscles and skin to the broth. Besides, the preprocessing in the ice-salt mixture prevents erosion and unsteady swelling of the octopus muscle fibers and contributes to formation of their homogeneous fine structure.

Приведены данные по размерно-массовому и химическому составу промысловых осьминогов, описан способ первичной разделки, позволяющий сохранять полезные свойства сырья, установлено влияние предложенного способа на изменение фракционного и химического состава белков, структуру мышечной ткани осьминога.