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Qualité du homard entier (Homarus americanus) traité avec du tripolyphosphate de sodium avant la cuisson et l'entreposage frigorifique.

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

Auteurs : CALDER B. L., BUSHWAY A. A., BAYER R. C., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Quality of whole lobster (Homarus americanus) treated with sodium tripolyphosphate before cooking and frozen storage.
  • Identifiant de la fiche : 2006-1881
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 70 - n. 9
  • Date d'édition : 11/2005

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