Assessing the quality of octopus: From sea to table

Zamuz S. Bohrer B.M. Shariati M.A. Rebezov M. Kumar M. Pateiro M. Lorenzo J.M.
June 2023 John Wiley and Sons Inc

Food Frontiers
2023 #4 Issue 2 733 - 749 pp.

Octopuses (scientific order Octopoda under the scientific class Cephalopoda) are a group of aquatic species with economic importance as a food product in many countries around the world. Octopus products are consumed in many different geographic locations around the world, including East Asia, the Mediterranean region, the Caribbean region, and South American coastal regions. To-date, a comprehensive scientific review of octopus with direction toward procurement, food processing, and food quality has not been published. The purpose of this review was to provide a practical overview of the nomenclature, procurement (i.e., catching), processing, quality, and shelf-life of octopus. The objective was accomplished by strategically searching for scientific literature on the topic of octopus and octopus-derived food products. Octopus-derived food products have a high protein content (70%–85% on a dry matter basis), significant levels of important major and trace minerals, and significant levels of essential vitamins. In addition, octopus-derived food products are highly sought after in some areas of the world. However, recognized standards for procurement of octopus and preparation of octopus-derived food products vary around the world and are frankly inconsistent and under reported. The octopus industry would greatly benefit from greater levels of practical information becoming available, especially as the industry experiences growth and heightened levels of demand.

aquatic species , octopus , procurement , quality

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Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
Department of Animal Sciences, The Ohio State University, Columbus, OH, United States
Semey Branch of the Institute, Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan
Department of Scientific Research, K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation
Biophotonics Center, Prokhorov General Physics Institute of the Russian Academy of Science, Moscow, Russian Federation
Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
Department of Biology, East Carolina University, Greenville, NC, United States
Area de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, Ourense, Spain

Centro Tecnológico de la Carne de Galicia
Department of Animal Sciences
Semey Branch of the Institute
Department of Scientific Research
Department of Scientific Research
Biophotonics Center
Chemical and Biochemical Processing Division
Department of Biology
Area de Tecnoloxía dos Alimentos

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