Premium
Quality enhancement of the abundant under‐valued crustacean, lobster krill ( M unida spp.), during its chilled storage
Author(s) -
GarcíaSoto Bibiana,
Miranda José M.,
BarrosVelázquez Jorge,
Aubourg Santiago P.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12683
Subject(s) - crustacean , antarctic krill , food science , chemistry , krill , fishery , sensory analysis , biology
Summary Lobster krill ( M unida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite ( SMB ) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant ( P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher ( P < 0.05) retention of polyunsaturated fatty acids was found in SMB ‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product.