Quality index method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris)

Sensory methods are the most accurate and widely used methods to evaluate fish freshness. This paper describes the development of a sensorial scheme for common octopus (Octopus vulgaris) based on the recent quality index method. The parameters for the basis of this new scheme are appearance, odour, mucus of skin, texture of flesh, cornea and pupil brightness, colour, odour and mucus in the mouth region, as well as the material found in the suckers. Octopus shelf-life is much shorter than that of fish species; as measured by sensorial attributes it is considered to be 8 days in ice.