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Development of different damage pathways in Norway lobster ( Nephrops norvegicus ) stored under different chilling systems
Author(s) -
Losada Vanesa,
Rodríguez Óscar,
Miranda José M,
BarrosVelázquez Jorge,
Aubourg Santiago P
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2548
Subject(s) - browning , nephrops norvegicus , food science , food spoilage , chemistry , trimethylamine , shrimp , biology , decapoda , fishery , crustacean , biochemistry , genetics , bacteria
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