Development of different damage pathways in Norway lobster ( Nephrops norvegicus ) stored under different chilling systems

Slurry ice is a biphasic system that has recently shown a number of advantages when employed as a chilling medium for fish species. Its use for a crustacean species of high commercial value, Norway lobster ( Nephrops norvegicus ), was evaluated in parallel with traditional flake icing. Quality parameters related to microbial spoilage and biochemical breakdown (aerobe and psychrotroph counts, pH, K value, total volatile amines, trimethylamine, free fatty acids and non‐enzymatic browning reactions) were assessed and compared with sensory (carapace, eyes, gills, odour and flesh) acceptability. Storage in slurry ice produced a significant ( P < 0.05) inhibitory effect on both microbial growth (as determined by aerobes, psychrotrophs and volatile amines) and autolysis breakdown (as determined by K values and the release of free fatty acids) in comparison with the flake ice batch. In contrast, an enhancement effect of slurry ice on carapace browning was observed as a result of enzymatic browning development. Slurry ice batch also showed a more intense non‐enzymatic browning reaction in the lipid extract of the edible flesh. With a view to limiting both browning effects, the incorporation of an anti‐melanosis agent in the liquid phase of the slurry ice system is envisaged. Copyright © 2006 Society of Chemical Industry