Albalat, A. and Gornik, S. G. and Mullen, W. and Crozier, Alan and Atkinson, R. J. A. and Coombs, Graham and Neil, D. M. (2011) Quality changes in chilled Norway lobster (Nephrops norvegicus) tail meat and the effects of delayed icing. International Journal of Food Science and Technology, 46 (7). pp. 1413-1421. ISSN 0950-5423Full text not available in this repository. (Request a copy from the Strathclyde author)
The quality deterioration of Norway lobster (Nephrops norvegicus) tail meat was monitored during ice storage. The K-value started at 0.7% and reached a value of 39.7% on day 14. Muscle pH followed a sigmoidal pattern that reached a plateau on day 6. Bacterial load and trimethylamine (TMA) increased only after a lag phase to reach considerable levels by day 14 (5.3 log cfu and 10.2 mg (100 g)−1, respectively). These analytical data were compared with sensory data. Principal component analysis (PCA) indicated that laboratory measures were correlated positively with the smell strength of cooked product (increasingly strong) and negatively with the smell character of raw and cooked product (sour-ammoniacal in raw and neutral in cooked products), flavour and aftertaste (both increasingly bland–bitter). The effects of icing delays on the quality of tail meat were also evaluated. Changes in K-values, microbial load, muscle pH and TMA indicated that the delay to icing should be no more than 4 h (at 16 °C) to ensure that quality is not compromised during subsequent post-harvest storage.
|Keywords:||shrimp, products, sensory taste panel, fish, Portuguese coast, postmortem biochemical processes, indexes, Norway lobster, quality measures, ice storage, icing delay, abdominal muscle, spoilage, temperature abuse, Pharmacy and materia medica, Food Science, Industrial and Manufacturing Engineering|
|Subjects:||Medicine > Pharmacy and materia medica|
|Department:||Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences|
|Depositing user:||Pure Administrator|
|Date Deposited:||09 Aug 2012 09:06|
|Last modified:||27 Apr 2016 18:56|