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EFFECTS ON QUALITY ATTRIBUTES OF HOLDING ROCK LOBSTERS IN SLUSH ICE BEFORE TAILING.

Author(s) : BREMNER H. A., VEITH G.

Type of article: Article

Summary

TASTE PANEL EVALUATION, YIELD MEASUREMENTS AND ANALYTICAL TESTS WERE CARRIED OUT ON THE FROZEN STORED 255 K (-18 C) TAIL FLESH FROM SOUTHERN ROCK LOBSTERS (JASUS NOVACHOLLANDIAE HOLTHIUS) WHICH HAD BEEN TAILED WHILE LIVE OR AFTER BEING HELD IN SLUSH ICE 273 K (0 C) FOR PERIODS OF 1, 18 OR 48 HR BEFORE BEING TAILED. THE TASTE PANEL RESULTS DID NOT REVEAL ANY DIFFERENCES IN THE ORGANOLEPTIC QUALITY OF FROZEN LOBSTER FLESH. HOLDING LOBSTERS IN SLUSH ICE FOR 48 HR RESULTED IN A LOWER YIELD OF COOKED TAIL FLESH, WHEREAS HOLDING FOR 18 HR DID NOT AFFECT THE YIELD OF COOKED TAIL FLESH OR ITS EDIBLE QUALITY.

Details

  • Original title: EFFECTS ON QUALITY ATTRIBUTES OF HOLDING ROCK LOBSTERS IN SLUSH ICE BEFORE TAILING.
  • Record ID : 1981-0174
  • Languages: English
  • Publication date: 1980/05
  • Source: Source: J. Food Sci.
    vol. 45; n. 3; 657-660; 1 fig.; 4 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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