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EFFECT of RETORT PROCESS TIME ON the PHYSICAL and SENSORY QUALITY of CANNED LOBSTER ( Homarus americanus ) MEAT
Author(s) -
LEBLANC RAYNALD J.,
LEBLANC EILEEN L.
Publication year - 1990
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1990.tb00139.x
Subject(s) - aftertaste , homarus , american lobster , sweetness , chewiness , food science , chemistry , retort , odor , seasoning , moisture , sensory analysis , mathematics , taste , fishery , biology , organic chemistry , crustacean , raw material
Industry has attributed a decline in quality and product sales of canned lobster ( Homarus americanus ) meat to a 50% longer retort processing time required by changes in regulations. This study assessed samples of vacuum canned frozen control lobster meat and meat retorted for 28, 35, 40 and 45 min, respectively. Moisture content, expressible moisture (EM) and shear force were determined on claw and tail samples from the various treatments. Concomitantly, samples were evaluated by a trained eight‐member quantitative descriptive analysis (QDA) panel for odor, taste, sweetness, saltiness, aftertaste, firmness, chewiness, stringiness, wateriness, springiness, juiciness, inner grey color, inner pink color and overall acceptance. Results show a decrease in moisture content, EM and shear force values with sterilization. In addition, longer operator processing times result in decreased shear force values, increased moisture content and increased EM for both claw and tail muscle. QDA results show increased development of grey color and aftertaste with longer processing time that is congruent with decreased acceptability. These results may reflect microstructural protein damage of the muscle structure and formation of Maillard browning products caused by the excessive cooking at high pressure, temperature, moisture and salt concentration.