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Quality of whole lobster (Homarus americanus) treated with sodium tripolyphosphate before cooking and frozen storage.

Author(s) : CALDER B. L., BUSHWAY A. A., BAYER R. C., et al.

Type of article: Article

Summary

Whole lobster was treated with sodium tripolyphosphate (STP), then was cooked before being cryogenically frozen and stored at -15°C. Following 0, 2, 4 and 6-month storage periods, chemical and textural analyses were performed. Sensory analysis was performed at months 2 and 6. STP-treated lobster had higher moisture levels and higher flavour and texture ratings. STP appears to extend shelf life, reduce lipid oxidation and maintain texture, colour and flavour attributes.

Details

  • Original title: Quality of whole lobster (Homarus americanus) treated with sodium tripolyphosphate before cooking and frozen storage.
  • Record ID : 2006-1881
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 9
  • Publication date: 2005/11

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