Abstract
SummaryThe spoilage potential of fresh musky octopus (Eledone moschata) was determined by evaluating the changes in biochemical and physical properties, microbial growth and sensory quality of the mantle and tentacles, over a period of 18 days. Whole musky octopus, stored in melting ice from the time of harvest, had a storage life of 10 days. Early deterioration in the sensory quality resulted primarily from autolytic reactions. Pseudomonas spp. dominated the spoilage flora, reaching an average count of 108 CFU g−1 at the end of the trial. The bacterial metabolic end products (trimethylamine, total volatile bases) were not useful as objective indicators of freshness, and measurements of pH would only provide an indicator of decomposition. Changes in the dielectric properties of the mantle were reflective of quality deterioration, but could not yield precise information on the storage history of the cephalopod. The common sulphide producer, Shewanella putrefaciens, was not a major spoiler of ice‐stored musky octopus.
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