Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster (Homarus americanus)

Frozen storage of lobster meat (Homarus americanus) can result in undesirable quality changes that decrease consumer acceptability of these products. Current seafood industry methods use cryoprotective agents that contain phosphates including sodium tripolyphosphates (STPP). However, recent evidence...

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Bibliographic Details
Published in:Journal of food science 2019-06, Vol.84 (6), p.1547-1553
Main Authors: English, Marcia M., Keough, James, M., McSweeney, Mathew B., Gulam Razul, M. S.
Format: Article
Language:English
Subjects:
Acceptability
Animals
Carbohydrates
Cryoprotectants
Cryoprotective Agents - pharmacology
Cryoprotectors
Flavor
Flavoring Agents - chemistry
Food Preservation - instrumentation
Food Preservation - methods
Food Preservatives - pharmacology
Freezing
Homarus americanus
Humans
lobster
Meat
Meat - analysis
Nephropidae - chemistry
Nephropidae - drug effects
Phosphates
Polyphosphates - pharmacology
Preservatives
Regulatory approval
Seafood
Sensory evaluation
Sensory properties
Shellfish - analysis
Sodium
Sodium chloride
Sodium Chloride - pharmacology
Sodium triphosphate
Sweet taste
Taste
texture
tripolyphosphate
Variance analysis
Water control
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Summary:Frozen storage of lobster meat (Homarus americanus) can result in undesirable quality changes that decrease consumer acceptability of these products. Current seafood industry methods use cryoprotective agents that contain phosphates including sodium tripolyphosphates (STPP). However, recent evidence suggests that cryoprotective mixtures that combine different carbohydrates and STPP can have equal or even greater cryoprotective properties compared to using STPP alone. The objective of this study was to compare the overall consumer acceptability of lobster meat stored for 6 months in different blends of these cryoprotective solutions. One hundred and seven panelists were recruited to score the acceptability of the lobster samples using nine‐point hedonic scales. A check‐all‐that‐apply (CATA) question containing 27 literature‐informed, sensory descriptors was also used to identify terms frequently used to describe lobster meat. Analysis of variance analysis, indicated a significant increase for overall liking (22.1%, P 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.14642