Table 7.
Proximate composition, energy, and salinity contents of raw octopus arm and octopus pulpo a La Gallega prototype (OPLGP).
| Sample | Raw | OPLGP | |
|---|---|---|---|
| Proximate composition (g/100 g) | Moisture | 82.0 ± 0.2 b | 69.6 ± 0.1 a |
| Crude protein | 15.5 ± 0.1 a | 16.9 ± 0.1 b | |
| Crude lipid | 0.6 ± 0.0 a | 7.9 ± 0.0 b | |
| Ash | 1.7 ± 0.1 a | 1.8 ± 0.0 a | |
| Carbohydrate | 0.2 | 3.8 | |
| Energy (kcal) | 72.4 | 142.4 | |
| Salinity (g/100 g) | 0.6 ± 0.0 a | 0.6 ± 0.0 a | |
Carbohydrate (%) = 100 − (moisture + crude protein + crude lipid + ash); Energy (kcal/100 g) = (Crude protein × 4.27) + (Crude lipid × 9.02) + (Carbohydrate × 3.87); Different letters on the data in the column indicate a significant difference at p < 0.05.