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Add To Calendar 27/07/2017 09:10:0027/07/2017 09:30:00America/ChicagoAsian-Pacific Aquaculture 2017EFFECT OF BROMELAIN ENZYME ON OCTOPUS (Octopus vulgaris) MUSCLE TEXTURE THO AThe World Aquaculture Societyjohnc@was.orgfalseanrl65yqlzh3g1q0dme13067DD/MM/YYYY


Nalan Gokoglua ,
aAkdeniz University Fisheries faculty, Antalya, Turkey

The aim of this study was to investigate tenderization effect of bromelain enzyme on octopus (Octopus vulgaris) arm muscle.

Octopus samples were purchased just after landing and placed in cold storage bag with ice. Before treatments head, skin, viscera and tentacles of octopus were removed and arms were cut into cubes of 4 cm. Two solutions (0.001 and 0.004%) of bromelain were prepared using distilled water. Octopus pieces were dipped into these enzyme solutions. Then they were kept in a water bath at 60°C for 20 min to activate enzymes. Control samples were only immersed into distilled water they did not contain enzyme. After all treatments analyses were conducted. The Scientific and Technological Research Council of Turkey (TUBİTAK) supported this study (Project number 213O163).

After bromelain treatment, cooking loss, hardness and shear force values of octopus muscle decreased. Total soluble protein and water holding capacity increased. These increases probably occurred thanks to proteolysis by enzymes. Bromelain enzyme has been successful for tenderization of octopus muscle. These results will contribute to solve the problems regarding consumption in industry and consumer aspects. In addition, with increase of acceptability of octopus its value will increase.

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