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Publication
Consumo de polvo seco: análise de relatos junto das comunidades de Vila Nova de Milfontes e Longueira/Almograve
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| 9.06 MB | Adobe PDF |
Advisor(s)
Abstract(s)
O polvo comum, Octopus vulgaris, é uma das espécies de cefalópodes mais consumidas em Portugal com crescente número de capturas e valor por kg. Edível na sua quase totalidade, apresenta um elevado valor biológico e baixo teor de gordura. A estrutura muscular do polvo é responsável pela textura rígida quando incorretamente confecionado. O polvo seco é um produto alimentar nutritivo, muito apreciado e de confeção versátil e faz parte da gastronomia litoral mais antiga com tradição de consumo em certas regiões de Portugal. Pretendeu-se com este trabalho analisar os relatos sobre os conhecimentos dos processos de secagem,
armazenagem, consumo, gosto e confeção em relação ao polvo seco com vista a viabilizar a sua divulgação e promoção. Escolheram-se as freguesias de Longueira/Almograve e de Vila Nova de Milfontes, no litoral do concelho de Odemira pela tradição de longa data com o polvo seco.
Foram aplicados questionários a uma amostra de conveniência constituída por 65 participantes adultos, com média de idade de 64.85 anos (DP = 13.38) e com conhecimentos no processo de secagem. Os resultados obtidos parecem indicar que quem come polvo, desenvolve apetência para comer ainda mais e quanto mais cedo o contacto com o polvo seco, maior a apreciação por este produto. O polvo seco possibilita uma experiência de consumo diferente, elegível para ser um produto de valor acrescentado com potencial gourmet a par com certificação de qualidade.
The common octopus, Octopus vulgaris, is one of the most consumed cephalopod species in Portugal with an increasing number of captures and value per kg. Almost entirely edible, it has a high biological value and low fat content. The muscular structure of the octopus is responsible for the rigid texture when incorrectly cooked. Dried octopus is a nutritious, highly appreciated and versatile food product and is part of the oldest coastal cuisine with a tradition of consumption in certain regions of Portugal. The aim of this work was to analyze reports on knowledge of the drying, storage, consumption, taste and cooking processes in relation to dried octopus with a view to enabling its dissemination and promotion. The parishes of Longueira/Almograve and Vila Nova de Milfontes were chosen, on the coast of the municipality of Odemira due to the long-standing tradition with dried octopus. Questionnaires were administered to a convenience sample consisting of 65 adult participants, with an average age of 64.85 years (SD = 13.38) and with knowledge of the drying process. The results obtained seem to indicate that whoever eats octopus develops an appetite for eating even more and the sooner the contact with dried octopus, the greater the appreciation for this product. Dried octopus allows for a different consumption experience, eligible to be a value-added product with gourmet potential along with quality certification.
The common octopus, Octopus vulgaris, is one of the most consumed cephalopod species in Portugal with an increasing number of captures and value per kg. Almost entirely edible, it has a high biological value and low fat content. The muscular structure of the octopus is responsible for the rigid texture when incorrectly cooked. Dried octopus is a nutritious, highly appreciated and versatile food product and is part of the oldest coastal cuisine with a tradition of consumption in certain regions of Portugal. The aim of this work was to analyze reports on knowledge of the drying, storage, consumption, taste and cooking processes in relation to dried octopus with a view to enabling its dissemination and promotion. The parishes of Longueira/Almograve and Vila Nova de Milfontes were chosen, on the coast of the municipality of Odemira due to the long-standing tradition with dried octopus. Questionnaires were administered to a convenience sample consisting of 65 adult participants, with an average age of 64.85 years (SD = 13.38) and with knowledge of the drying process. The results obtained seem to indicate that whoever eats octopus develops an appetite for eating even more and the sooner the contact with dried octopus, the greater the appreciation for this product. Dried octopus allows for a different consumption experience, eligible to be a value-added product with gourmet potential along with quality certification.
Description
Keywords
Octopus vulgaris Polvo fresco Polvo seco Cefalópodes Modos de secagem e modos de confeção Fresh octopus Dried octopus Cephalopods Drying methods and cooking methods
Citation
Silva, Margarida Maria Palma Ribeiro da - Consumo de polvo seco [Em linha]: análise de relatos junto das comunidades de Vila Nova de Milfontes e Longueira/Almograve. [S.l.]: [s.n.], 2024. 162 p.