Sensory analyses of Norway lobster treated with different antimelanosis agents
2007
Gomez-Guillen, M.C. | Lopez-Caballero, M.E. | Martinez-Alvarez, O. | Montero, P.
Several antimelanosis formulations were used to compare the sensorial quality loss of fresh Norway lobster during ice-chilled storage, by applying a designed grading system based on an overall sensory score (quality index). A first experiment was conducted with Norway lobster treated conventionally with a commercial sulfite-based product. A subsequent experiment was done using known concentrations of sulfites and 4-hexylresorcinol (4-HR). The presence of antimelanotics was responsible for a limited perception of changes in melanosis and yellow/greenish discolorations in the head during the first 7 days of storage, especially in the lots treated with 4-HR. Norway lobster treated with 4% commercial sulfites was considered unacceptable at around 9 days of storage. However, 4-HR-based formulations delayed the rejection point up to day 13 and 14 when using concentrations of 0.05 and 0.1% of 4-HR, respectively. A simple and practical grading system is proposed, based on the assignment of demerit points to several quality attributes of raw Norway lobster during chilled storage. The presence of antimelanotics is responsible for a limited perception of visual changes related to freshness loss; thus, odor is a main quality indicator, highly differentiated as compared to the other sensory attributes. In this context, the shelf life has been proved to be increased by the addition of 4-hexylresorcinol as antimelanotic agent, instead of the more conventional sulfites.
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