Chilled storage of pressurized octopus (Octopus vulgaris) muscle

Samples were subjected to continuous and step-pulsed pressurization, in bot h cases at 7 and 40 degreesC. There was a reduction of microbial flora (tot al viable count and lactic bacteria) after pressurization and during storag e at 2.5 to 3.0 degreesC, chiefly in the lot pressurized by step-pulse at 4 00 MPa, 40 degreesC. Pressure-induced modification of the microbial flora r esulted in a lower level of nitrogenous compounds. Pressurization reduced a utolytic activity, but shear strength values remained stable throughout sto rage. There was less drip loss in the pressurized lots at 7 degreesC that a t 40 degreesC, and the WHC values decreased during storage. Shelf life of t he pressurized octopus overall was 43 d longer than unpressurized.