Selection of Histological Parameters for the Development of an Analytical Method for Discriminating Fresh and Frozen/Tha
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Selection of Histological Parameters for the Development of an Analytical Method for Discriminating Fresh and Frozen/Thawed Common Octopus (Octopus vulgaris) and Preventing Frauds along the Seafood Chain L. Tinacci 1 & A. Armani 1
&
G. Scardino 1 & A. Guidi 1 & D. Nucera 2 & V. Miragliotta 1 & F. Abramo 1
Received: 17 April 2020 / Accepted: 15 July 2020 # The Author(s) 2020
Abstract This study aimed at selecting effective histological indicators of the freezing process, for the discrimination of fresh and frozen common octopus Octopus vulgaris. Histological indices of freezing process were selected in mantle and arm muscle and axial nerve tissues. Seven histological parameters were chosen: overall muscle tissue structural organization (a); gaping among muscle bundles (b); presence of optically empty spaces between and within muscle bundles (c); white spaces percentage between and within muscle bundles (d); overall nerve structural organization (e); presence of linear fissures and/or empty spaces within neuropil and axonal tract (f); presence of empty spaces within connective tissue matrix surrounding the nerve (g); empty space percentage within arm axial nerve region (h). The parameters were assessed on 150 mantle muscle sections (a, b, c, d), 150 arm muscle (b, c) and nervous (e, f, g, h) tissue sections belonging to 20 fresh exemplars further subdued to conventional freezing procedure at − 20 °C, 25 fresh curled exemplars, 25 exemplars industrially frozen at − 80 °C, and 20 thawed, curled, and individually quick frozen exemplars. Overall structural organization (a, e), gaping (b), and presence of optically empty spaces (c, f) confirmed significant morphological freezing indices in mantle and arm sections. In mantle, two d values (d < 25% and 25% < d < 33%) were proposed as complementary thresholds to be applied in association with b and c indices for freezing discrimination. These parameters appear eligible to set a method for discriminating fresh/thawed octopus products to be applied both in official control and self-check activities. Keywords Cephalopods . Fraudulent substitutions . Mantle . Arm . Freezing . Tumbling
Introduction Cephalopods represent the third seafood category after fish and crustacean products consumed in Europe (EUMOFA 2018, 2019). Markets’ interest toward cephalopods is due to their high worldwide biomass availability, high palatability, and nutritional value (Vieites et al. 2019; Mouritsen and Styrbæk 2018; Khan and Liu 2019). In addition, the growing L. Tinacci and A. Armani contributed equally to this work. * A. Armani [email protected] 1
Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
2
Department of Agriculture, Forest and Food Science, University of Turin, Largo Braccini 2, Grugliasco, Torino 10095, Italy
popularity of Japanese sushi and sashimi has helped to further boost demand for cephalopods (Armani et al. 2017; FAO 2018). However, due to the continuous increase of fishing pressure and recurring environmental catastrophe
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