ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The objective of this study was to determine the effects of pre-rigor treatment of lobster muscle with sodium tripolyphosphate (STP) before cooking, cryogenic freezing, and frozen storage. STP concentrations of 0.1% and 0.3% were prepared in 0.9% saline solution and injected into lobster before processing. Controls were injected with 0.9% saline solution. Lobsters were then steam-cooked, cryogenically frozen, and stored at −15 °C. Chemical and textural analyses were conducted on reheated samples at storage months 0, 2, 4, and 6, and sensory analyses were conducted at months 2 and 6. Cook loss results showed the 0.3% STP-treated lobsters had a 5% significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.05) lower cook loss than the 0.1% STP and control samples. Yield results revealed that STP-treated tails had a 0.7% to 0.8% significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.05) higher meat yield than control samples. Total moisture results showed that STP-treated lobster tail and claw meat had higher total moisture levels compared with control samples at month 6. Sensory results revealed that panelists rated both 0.1% and 0.3% STP-treated lobster tails significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.01) higher for flavor and texture, and significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.001) higher for overall acceptability than control samples at month 6. The results indicated that STP added at low concentrations may extend the shelf life of whole cooked cryogenically frozen lobster, decrease lipid oxidation over frozen storage time, maintain texture, color, and flavor attributes, increase yield, and decrease drip loss.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2005.tb08299.x
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