Development of different damage pathways in Norway lobster (Nephrops norvegicus) stored under different chilling systems
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چکیده
Slurry ice is a biphasic system that has recently shown a number of advantages when employed as a chilling medium for fish species. Its use for a crustacean species of high commercial value -namely Norway lobster (Nephrops norvegicus)was evaluated in parallel to traditional flake icing. Quality parameters related to microbial spoilage and biochemical breakdown (aerobe and psychrotroph counts, pH, K value, total volatile amines, trimethylamine, free fatty acids, and non-enzymatic browning reactions) were assessed and compared with sensory (carapace, eyes, gills, odour and flesh) acceptability. Storage in slurry ice produced a significant (p<0.05) inhibitory effect on both microbial growth (as determined by aerobes, psychrotrophs and volatile amines) and autolysis breakdown (as determined by K values and the release of free fatty acids) in comparison with the flake ice batch. In contrast, an enhancement effect of slurry ice on carapace browning was observed as a result of enzymatic browning development. Slurry ice batch also showed a more intense non-enzymatic browning reaction in the lipid extract of the edible flesh. With a view to limiting both browning effects, the incorporation of an anti-melanosis agent in the liquid phase of the slurry ice system is envisaged. Running Title: Quality loss in chilled lobster
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