In today's Curious Cook column, I write about what makes octopus tough, and ways to make it tender.
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Katsanidis, E. Impact of physical and chemical pretreatments of texture of octopus (Eledone moschata). Journal of Food Science 2004, 69: S264-67.
Kier, W.M. and M.P. Stella. The arrangement and function of octopus arm musculature and connective tissue. Journal of Morphology 2007, 268:831-43. http://dx.doi.org/10.1002/jmor.10548
Moral, A. et al. Muscle protein solubility of some cephalopods during frozen storage. J. Science of Food and Agriculture 2002, 82: 63-68. http://dx.doi.org/10.1002/jsfa.1088
Hurtado, J. et al. Morphological and physical changes during heating of pressurized common octopus muscle up to cooking temperature. Food Sci. Technology International 2001, 7: 329-38.
