{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T16:47:46Z","timestamp":1787849266349,"version":"build-2784847793"},"reference-count":78,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2023,9,6]],"date-time":"2023-09-06T00:00:00Z","timestamp":1693958400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008787","name":"National Institute of Fisheries Science","doi-asserted-by":"publisher","award":["2023029"],"award-info":[{"award-number":["2023029"]}],"id":[{"id":"10.13039\/501100008787","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) arms. The optimal sous vide heating temperature (70.0\u2013100.0 \u00b0C), time (69.5\u2013170.5 min), and vinegar concentration (0.2\u20130.8%) were established using response surface methodology (RSM). The pulpo prototype was produced using an octopus arm softened under optimal conditions and seasoned with a potato and olive oil sauce. The physicochemical and nutritional properties of the prototype were evaluated, followed by sensory evaluation and safety assessments. The hardness of softened octopuses obtained by 0.48% vinegar immersion and sous vide treatment (84.3 \u00b0C, 139.8 min), determined using RSM, was 394.5 \u00d7 1000 N\/m2, showing a reduction of 83.0%; this was confirmed by electron microscopic observation. The texture of the pulpo prototype with softened octopus arms showed the highest preference (8.4 points) and high physicochemical and nutritional properties. Overall, the octopus pulpo a La Gallega prototype produced using texture-modified octopus arms was suitable for consumption by elderly people with chewing disorders and could help improve their quality of life.<\/jats:p>","DOI":"10.3390\/foods12183343","type":"journal-article","created":{"date-parts":[[2023,9,6]],"date-time":"2023-09-06T10:14:14Z","timestamp":1693995254000},"page":"3343","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms"],"prefix":"10.3390","volume":"12","author":[{"given":"Sang-In","family":"Kang","sequence":"first","affiliation":[{"name":"Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wontang-ro, Amanam-dong, Seo-gu, Busan 49277, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jin-Soo","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sun-Young","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seok-Min","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mi-Soon","family":"Jang","sequence":"additional","affiliation":[{"name":"Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jae-Young","family":"Oh","sequence":"additional","affiliation":[{"name":"Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8151-6054","authenticated-orcid":false,"given":"Jae-Suk","family":"Choi","sequence":"additional","affiliation":[{"name":"Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,9,6]]},"reference":[{"key":"ref_1","unstructured":"KOSIS (Korean Statistical Information Service) (2021, May 05). 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