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TEXTURAL CHANGES IN PRECOOKED LOBSTER (Homarus americanus) MEAT RESULTING FROM RADURIZATION FOLLOWED BY REFRIGERATED STORAGE
Author(s) -
DAGBJARTSSON BJORN,
SOLBERG MYRON
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02804.x
Subject(s) - homarus , organoleptic , food science , toughening , texture (cosmology) , chemistry , fishery , biology , materials science , crustacean , metallurgy , toughness , artificial intelligence , computer science , image (mathematics)
The textural changes of radurized precooked lobster meat were evaluated by the organoleptic chew count method and the Warner‐Bratzler shear test. Significant texture toughening resulted from irradiation with 100 Krads whereas at 75 Krads the changes were not significant. The texture did not change significantly during post‐irradiation storage at refrigeration temperatures.