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Comparison of air blast and pressure shift freezing on Norway lobster quality.

Author(s) : CHEVALIER D., SENTISSI M., HAVET M., et al.

Type of article: Article

Summary

Pressure shift freezing (PSF, 200 MPa, -18 °C) of whole Norway lobster was compared with air-blast freezing and with pressurized samples (200 MPa, 5 °C) without freezing for its effect on the quality in texture, structure, water and salt soluble protein extractabilities. For the pressurized Norway lobster meat either with PSF or without freezing, toughness increased while salt soluble protein extractability decreased. Conversely, air-blast freezing did not affect the textural quality of the meat. Scanning electron micrographs showed that PSF yielded smaller ice crystals than air-blast freezing.

Details

  • Original title: Comparison of air blast and pressure shift freezing on Norway lobster quality.
  • Record ID : 2001-1479
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 2
  • Publication date: 2000/03
  • Document available for consultation in the library of the IIR headquarters only.

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