Chilled storage of pressurized octopus (Octopus vulgaris) muscle

Samples were subjected to continuous and step-pulsed pressurization, in both cases at 7 and 40 degreesC. There was a reduction of microbial flora (total viable count and lactic bacteria) after pressurization and during storage at 2.5 to 3.0 degreesC, chiefly in the lot pressurized by step-pulse at 400 MPa, 40 degreesC. Pressure-induced modification of the microbial flora resulted in a lower level of nitrogenous compounds. Pressurization reduced autolytic activity, but shear strength values remained stable throughout storage. There was less drip loss in the pressurized lots at 7 degreesC that at 40 degreesC, and the WHC values decreased during storage. Shelf life of the pressurized octopus overall was 43 d longer than unpressurized.