2009•Journal of FisheriesSciences comOpen access

Determination of some functional and technologcal properties of octopus (Octopus vulgaris C.), calamary (Illex coindetti V.), mussel (Mytilus galloprovincialis L.) and cuttlefish (Sepia officinalis L.) meat

Berna Özalp

Abstract

In this research, emulsion properties of fresh octopus (Octopus vulgaris C.), calamary (Illex coindetti V.), mussel (Mytilus galloprovincialis L.) and cuttlefish (Sepia officinalis L.) were studied by using a model system. Some properties of meats from four different seafood species (octopus, calamary, mussel and cuttlefish), such as pH value, cooking loss (CL), water holding capacity (WHC), drip loss (DL) and various parametres of emulsion such as emulsion capacity (EC), emulsion stability (ES), oil separation from emulsion (SO), water separation from emulsion (SW), emulsion spesific gravity (ESG) were determined. Mussel muscle had the highest CL and DL while mussel had the lowest WHC (p

About this research paper

What this paper is about

Why it matters

OpenAlex reports 4 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Sepia, Cuttlefish, octopus (software), Mytilus, Officinalis, Mussel, Biology, Cephalopod