Quantitation of Water Addition in Octopus Using Time Domain Reflectometry (TDR): Development of a Rapid and Non-Destructive Food Analysis Method

Bárbara Teixeira; Helena Vieira; Sandra Martins; Rogério Mendes

Quantitation of Water Addition in Octopus Using Time Domain Reflectometry (TDR): Development of a Rapid and Non-Destructive Food Analysis Method

Bárbara Teixeira; Helena Vieira; Sandra Martins; Rogério Mendes

A rapid and non-destructive method based in time domain reflectometry analysis (TDR), which detects and quantifies the water content in the muscle, was developed for the control of abusive water addition to octopus. Common octopus samples were immersed in freshwater for different periods (0.5&ndash:32 h) to give a wide range of moisture contents, representing different commercial conditions. Control and water-added octopus were analyzed with a TDR sensor, and data correlated with moisture content were used for calibration and method validation. A maximum limit of moisture content of 85.2 g/100 g in octopus is proposed for conformity assessment, unless the label indicates that water (&gt:5%) was added. Calibration results showed that TDR analysis can discriminate control and water-added octopus, especially for octopus immersed for longer periods (32 h). In addition, moisture content can be quantified in octopus using only TDR analysis (between 80 and 90 g/100 g: RMSE = 1.1%). TDR data and correlation with moisture content show that this non-destructive methodology can be used by the industry and quality control inspections for assessment of octopus quality and to verify compliance with legislation, promoting fair trade practices, and further contributing to a sustainable use of resources.

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