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PREVENTION OF BLACK SPOT IN RETAIL-PACKED FROZEN NORWAY LOBSTERS.

Author(s) : JESSEN B., JENSEN N. C.

Summary

RETAIL-PACKED FROZEN NORWAY LOBSTERS WERE TRADITIONALLY TREATED WITH SULFITE TO INHIBIT DEVELOPMENT OF BLACK SPOT. ALTERNATIVE PRESERVATION METHODS HAVE BEEN EXAMINED. THE FOLLOWING PARAMETERS WERE TAKEN INTO CONSIDERATION IN ORDER TO PREVENT BLACKENING: HEAT TREATMENT (BLANCHING), ASCORBIC ACID, CITRIC ACID, SODIUM BISULFITE AND GAS PACK BASED ON INDUSTRY REQUIREMENTS, THE LOBSTERS WERE TO HAVE A STORAGE LIFE CORRESPONDING TO 1 YEAR AT 243 K (-30 DEG C) FOLLOWED BY 4 DAYS AT 278 K (5 DEG C) WITHOUT SIGNS OF DISCOLORATION AND DETERIORATION. THE ONLY TREATMENTS WHICH FULFILLED THIS REQUIREMENT WERE THOSE OF SODIUM BISULFITE AND NITROGEN-PACKING. FOR SULFITE TREATMENT, A DIP FOR 10 MINUTES IN 0.5 W% SODIUM BISULFITE IS SUFFICIENT. NITROGEN PACKING IS EXPENSIVE AND NEEDS EXTENSIVE MARKETING. ALSO TECHNOLOGICAL PROBLEMS LIKE LIQUID FORMATION DUE TO GLAZING MUST BE SOLVED.

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Pages: 1985-4

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Details

  • Original title: PREVENTION OF BLACK SPOT IN RETAIL-PACKED FROZEN NORWAY LOBSTERS.
  • Record ID : 1987-1056
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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