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Título

Quality enhancement of the abundant under-valued crustacean, lobster krill (Munida spp.), during its chilled storage

AutorGarcía-Soto, Bibiana; Miranda, José M.; Barros-Velázquez, J. ; Aubourg, Santiago P.
Palabras claveChilling
Lipid oxidation
Lobster kril
Microbial activity
Munida
Sensory acceptance
Sodium metabisulphite
Fecha de publicación2015
EditorJohn Wiley & Sons
CitaciónInternational Journal of Food Science and Technology - Oxford 50(3): 708-716 (2015)
ResumenLobster krill (Munida genus) represents an under-valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB-treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under-utilised lobster krill as a chilled product.
Descripción9 páginas, 4 tablas, 3 figuras
Versión del editorhttp://dx.doi.org/10.1111/ijfs.12683
URIhttp://hdl.handle.net/10261/114006
DOI10.1111/ijfs.12683
ISSN0950-5423
E-ISSN1365-2621
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