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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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| Published in: | Journal of food science 2019-06, Vol.84 (6), p.1547-1553 |
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| cites | cdi_FETCH-LOGICAL-c3722-1987a7ea402574e085f72d1b2a84175db9a947b24b79bb2bcfe33795f2c77d483 |
| container_end_page | 1553 |
| container_issue | 6 |
| container_start_page | 1547 |
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| creator | English, Marcia M. Keough, James, M. McSweeney, Mathew B. Gulam Razul, M. S. |
| description | 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 |
| doi_str_mv | 10.1111/1750-3841.14642 |
| format | article |
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Practical Application
The positive impact on the sensory quality of this novel blend of cryoprotective compounds (carbohydrates and NaCl) is proof of concept that this mixture is comparable, if not better than preservatives currently used by the seafood industry. Given the necessary regulatory approval and industry acceptance, lobster processors may consider this novel blend as a suitable alternative to freeze lobster products for up to 6 months.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.14642</identifier><identifier>PMID: 31107547</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>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</subject><ispartof>Journal of food science, 2019-06, Vol.84 (6), p.1547-1553</ispartof><rights>2019 Institute of Food Technologists</rights><rights>2019 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3722-1987a7ea402574e085f72d1b2a84175db9a947b24b79bb2bcfe33795f2c77d483</citedby><cites>FETCH-LOGICAL-c3722-1987a7ea402574e085f72d1b2a84175db9a947b24b79bb2bcfe33795f2c77d483</cites><orcidid>0000-0002-3175-6519 ; 0000-0002-8937-5639</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31107547$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>English, Marcia M.</creatorcontrib><creatorcontrib>Keough, James, M.</creatorcontrib><creatorcontrib>McSweeney, Mathew B.</creatorcontrib><creatorcontrib>Gulam Razul, M. S.</creatorcontrib><title>Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster (Homarus americanus)</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>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 < 0.0001), liking of flavor (23.6%, P < 0.0001) and texture (15.6%, P = 0.000) scores for samples stored in a novel carbohydrate blend plus sodium chloride (NaCl) and STPP compared to the water control. Subsequent penalty analysis revealed that overall liking scores were most positively associated with the attributes tender, sweet, moist and soft. Moreover, the attributes with the highest positive mean impact were more frequently used to describe lobster samples stored in solutions containing NaCl and the novel carbohydrate blend, as well as NaCl and STPP (Lobster‐3 and Lobster‐5 samples, respectively).
Practical Application
The positive impact on the sensory quality of this novel blend of cryoprotective compounds (carbohydrates and NaCl) is proof of concept that this mixture is comparable, if not better than preservatives currently used by the seafood industry. Given the necessary regulatory approval and industry acceptance, lobster processors may consider this novel blend as a suitable alternative to freeze lobster products for up to 6 months.</description><subject>Acceptability</subject><subject>Animals</subject><subject>Carbohydrates</subject><subject>Cryoprotectants</subject><subject>Cryoprotective Agents - pharmacology</subject><subject>Cryoprotectors</subject><subject>Flavor</subject><subject>Flavoring Agents - chemistry</subject><subject>Food Preservation - instrumentation</subject><subject>Food Preservation - methods</subject><subject>Food Preservatives - pharmacology</subject><subject>Freezing</subject><subject>Homarus americanus</subject><subject>Humans</subject><subject>lobster</subject><subject>Meat</subject><subject>Meat - analysis</subject><subject>Nephropidae - chemistry</subject><subject>Nephropidae - drug effects</subject><subject>Phosphates</subject><subject>Polyphosphates - pharmacology</subject><subject>Preservatives</subject><subject>Regulatory approval</subject><subject>Seafood</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Shellfish - analysis</subject><subject>Sodium</subject><subject>Sodium chloride</subject><subject>Sodium Chloride - pharmacology</subject><subject>Sodium triphosphate</subject><subject>Sweet taste</subject><subject>Taste</subject><subject>texture</subject><subject>tripolyphosphate</subject><subject>Variance analysis</subject><subject>Water control</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNqFkUtPxCAUhYnROONj7c6QuBkXVaC0tEsdHR-ZaIy6JtDexk7aMkKrqb9eatWFG9kQyHdPzjkXoQNKTqg_p1REJAgTTk8ojznbQNPfn000JYSxgFIuJmjHuRUZ3mG8jSYhpUREXExRflOvVdZiU2CF78wbVHhue7O2poWsVU2Lzytocmwa3L4AfoTGGdvjh05VZdsPYwtrPqDBS6NdCxbPrk2tbOewqsGWmWo6d7yHtgpVOdj_vnfR8-LyaX4dLO-vbuZnyyALxeA0TYQSoDhhkeBAkqgQLKeaKR9HRLlOVcqFZlyLVGumswLCUKRRwTIhcp6Eu2g26nr7rx24Vtaly6CqVAOmc9KnZyTx6rFHj_6gK9PZxrsbqDQkPOHMU6cjlVnjnIVCrm3p4_WSEjksQA51y6Fu-bUAP3H4rdvpGvJf_qdxD8Qj8F5W0P-nJ28XF4-j8idYno4T</recordid><startdate>201906</startdate><enddate>201906</enddate><creator>English, Marcia M.</creator><creator>Keough, James, M.</creator><creator>McSweeney, Mathew B.</creator><creator>Gulam Razul, M. S.</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-3175-6519</orcidid><orcidid>https://orcid.org/0000-0002-8937-5639</orcidid></search><sort><creationdate>201906</creationdate><title>Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster (Homarus americanus)</title><author>English, Marcia M. ; Keough, James, M. ; McSweeney, Mathew B. ; Gulam Razul, M. S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3722-1987a7ea402574e085f72d1b2a84175db9a947b24b79bb2bcfe33795f2c77d483</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acceptability</topic><topic>Animals</topic><topic>Carbohydrates</topic><topic>Cryoprotectants</topic><topic>Cryoprotective Agents - pharmacology</topic><topic>Cryoprotectors</topic><topic>Flavor</topic><topic>Flavoring Agents - chemistry</topic><topic>Food Preservation - instrumentation</topic><topic>Food Preservation - methods</topic><topic>Food Preservatives - pharmacology</topic><topic>Freezing</topic><topic>Homarus americanus</topic><topic>Humans</topic><topic>lobster</topic><topic>Meat</topic><topic>Meat - analysis</topic><topic>Nephropidae - chemistry</topic><topic>Nephropidae - drug effects</topic><topic>Phosphates</topic><topic>Polyphosphates - pharmacology</topic><topic>Preservatives</topic><topic>Regulatory approval</topic><topic>Seafood</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Shellfish - analysis</topic><topic>Sodium</topic><topic>Sodium chloride</topic><topic>Sodium Chloride - pharmacology</topic><topic>Sodium triphosphate</topic><topic>Sweet taste</topic><topic>Taste</topic><topic>texture</topic><topic>tripolyphosphate</topic><topic>Variance analysis</topic><topic>Water control</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>English, Marcia M.</creatorcontrib><creatorcontrib>Keough, James, M.</creatorcontrib><creatorcontrib>McSweeney, Mathew B.</creatorcontrib><creatorcontrib>Gulam Razul, M. S.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>English, Marcia M.</au><au>Keough, James, M.</au><au>McSweeney, Mathew B.</au><au>Gulam Razul, M. S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster (Homarus americanus)</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2019-06</date><risdate>2019</risdate><volume>84</volume><issue>6</issue><spage>1547</spage><epage>1553</epage><pages>1547-1553</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>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 < 0.0001), liking of flavor (23.6%, P < 0.0001) and texture (15.6%, P = 0.000) scores for samples stored in a novel carbohydrate blend plus sodium chloride (NaCl) and STPP compared to the water control. Subsequent penalty analysis revealed that overall liking scores were most positively associated with the attributes tender, sweet, moist and soft. Moreover, the attributes with the highest positive mean impact were more frequently used to describe lobster samples stored in solutions containing NaCl and the novel carbohydrate blend, as well as NaCl and STPP (Lobster‐3 and Lobster‐5 samples, respectively).
Practical Application
The positive impact on the sensory quality of this novel blend of cryoprotective compounds (carbohydrates and NaCl) is proof of concept that this mixture is comparable, if not better than preservatives currently used by the seafood industry. Given the necessary regulatory approval and industry acceptance, lobster processors may consider this novel blend as a suitable alternative to freeze lobster products for up to 6 months.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>31107547</pmid><doi>10.1111/1750-3841.14642</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-3175-6519</orcidid><orcidid>https://orcid.org/0000-0002-8937-5639</orcidid></addata></record> |
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| ispartof | Journal of food science, 2019-06, Vol.84 (6), p.1547-1553 |
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| source | Wiley |
| 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 |
| title | Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster (Homarus americanus) |
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